How to Cook a Steak in the Oven - Cote de Boeuf
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- เผยแพร่เมื่อ 22 พ.ค. 2020
- Step by step guide to searing a steak and finishing it off in the oven. This method is great for thick steaks so we thought we'd use a 3.8 pound bone-in ribeye / Cote de Boeuf in order to walk you through this guide. It's hard to get a consistent wall to wall doneness when searing a thick steak in cast iron, so this method is an alternative (and frankly easier) way to ensure you can get a perfect medium rare all the way through your steak.
#Steak #Oven #CoteDeBoeuf
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If you're enjoying our steak videos consider checking out our Steak Experiment series that we've been working on over the last year and a half. It's like myth busters but for steaks and we hope you enjoy it as much as we have enjoyed filming it. Here's a link to the complete playlist. th-cam.com/play/PLA8Sgnre4XTUBNybUoykMXUD0HffOCp0O.html
Where’s the Hot Sauce??
Love your videos man. Keep up the good work!
I’my
@@NeoWeaponog Thanks Neo!!
Hhhhhhhhhh
Awesome video, one small improvement: When you take the steak out of the oven after cooking, turn it over as you place on the board to rest, that way the hottest side (from the pan) will be on top and the hot juices will cook through in a more uniform manner and the compound butter will soak through slightly more.
@@youtubeboyonetwoone9742 HAHAHA
If I were to do this over, I would have put the steak on a cooling rack when we placed it on the over as opposed to leaving it in the cast iron pan.
Beautiful way to cook a steak. Good job man!
We made this yesterday and thanks to your clear instructions it came out gorgeous! Thanks for making our dinner a succes.
Fantastic! That's great to hear Peter and thanks for letting us know.
This was recommended by YT. Glad I watched! Learned a lot.
Truly amazing, I enjoy your videos a lot.
Greetings from Argentina
Thanks. Looks beautiful. I'd love to see you do a 3 way test with the same steak/pan/oven: this preparation vs reverse sear vs doing the whole cook in pan on low after the sear.
Wow absolutely wonderful! Will have to try when can have guests over again eventually!
Perfectly cook. I'll give this a try. Thanks :)
Thank you for this. About to cook a 2.7kg bone in rib eye steak and wanted to do it in my cast iron too. This was a great little vid to check my ideas and prep were correct. Great stuff and that steak is a thing of beauty.
So, how did yours turn out?
Looks delicious. Definitely will try this technique. Thank you.
Let us know how it turns out!
That is a great looking steak! I love the presentation in the cast iron at the end. Well done!
Absolutely delicious!..
Oh man, so deliciouse Chef Master. 👍😉..thanks for ur show. Love and God bless.🙏🙏
Many fresh ideas. Thank You and have a nice day.)
bravo, merci pour la vidéo et les astuces 😊
What a beautiful piece of meat. Great work my friend!
oh yeah that steak looks good. youtube should come out with a feature that lets you grab a slice :)
Maybe one day they’ll introduce that feature.
@Sameer Khan - Amazing. Keep us posted 👍👍
@@BBQandBottlesat far faaar future ... Hyper nano tech already invented... I think yes... 👍
Just Amazing !!!!!
I prefer reverse sear.
Cook your steak to an internal temp of 105 then sear it for about 2 minutes on each side.
Easy peasy 😋 👍
This method may have some flavor advantages over sous vide and reverse searing methods but I can definitely eat that entire steak myself.
You guys are all the best
Love your enthusiasm!
Thanks Alan - welcome to the channel
Pretty kick a$$. I've never done a steak this thick so I've never done it in the oven. But your results look friggin fantastic. Kudos to your process. I'd just say the garlic could be fresher, I see green stems growing in it. A little older than I'd like, but definitely like the process. Must give it a try
scrumptious 😋
Thank you my man!!!
Steak looks awesome. Def need to try this method.
Thanks Oscar 🙏
Have to try this one
This has to be the best steak tutorial I've ever seen on TH-cam..and coming from me that's a very bold statement. Also, where do I know you voice from??
Thanks, that really means a lot. I don’t think you’d know our voice from anything.
Awesome way to get it done man!! 😃👍💪🥳
Thanks Gyula 🙏
really nice - just subscribed!
Thanks Randy and welcome!
I’m making this this Friday.
Thanks for the tips so far, I’ll let you know how it turned out
how did it go then ?
@@Minty-vo4hm It’s been 3 years but I still know how good it was. Was a successful dinner 😊
Thank you chef !
Much respect!
Where did this channel come from? And why haven’t I heard of it before? Love these videos
🙏🙏🙏🙏 thc
@@BBQandBottlesThis is a beef!!!!! ????? 🐗
You are the steak master. I’ll call you SteakMaster Flex.
Thanks No Name appreciate the kind words! Definitely not the master, just sharing my process in case it helps others.
Omg that piece of meat looks amazing
Thanks! I was pretty pleased when we were picking it up from the butcher. Not cheap, but in my opinion it's worth it to invest in a good cut of beef if you're making a meal for the ones your love.
Absolutely Perfect 🥰💞👌
I like the cap on that, not many places break down beef like used to. all Cryovac wrap.
I love how science and technology has taken cooking so far.
When it was searing in the pan, I swear I could almost smell it!
Thanks :)
Beautiful steak. Perfectly cooked. Would like to see someone try to eat that whole steak in a challenge. Like John Candy in Great Outdoors
hahaha... in college I ate a 72 ounce steak by my self but there's no way I could have taken this guy down now.
Hold my beer.
In reality you lose a little of the crispness from the sear if you bake it after. Try and bake it then sear it and you will find that the crust is way better that way. Bake it until the temp is 125 then sear it, also add butter during the sear with the rosemary and garlic but you have to be careful not to burn it. But spoon it over the steak as you sear it for an indescribable flavor boost. Rosemary is very strong in flavor so be sure to only use a few of them or else it will overpower the steak.
I prefer to just do it all in the pan. Plop it in there. Cover immediately. Flip after 5 minutes. Cover again. 5 minutes. Take it out of the pan. Add in preferred fat (olive oil, garlic butter, peanut oil, suet, anything) heat till it fries. Drop meat back in. 2 minutes on each side. Perfect sear and cooked all the way through with no oven.
Looks amazing
Thanks Michael and welcome to the channel.
Your welcome
Steak in the oven?!? Crazy! Gonna have to try this 🥩🤘♠️
You should! Especially if you have a thick steak. It's perfect for getting your desired doneness all the way through.
@@BBQandBottles Two mini suggestions. A) Have you ever tried scoring the fat like it was a pork belly? It allows the heat to get into the fat and really cook it better, almost emulsifying it. B) Have you ever tried searing the fat cap first? I tend to press the fat cap down on the searing hot cast iron (without oil or butter in it like you did) pan first and find that it cooks the fat better. If you are making a quick steak without garlic, butter, rosemary etc, and not putting it in the oven, it also provides enough lubrication to cook the steak as is.
One side was more grey because it should be flipped in tho oven to avoid that. I think it is not necessary to add that much butter to make a good steak. But you definately have good techiques we can all enjoy and learn. I liked how the Wolf oven had the temp reading in the knob. I didn't know that.
Yep - this wasn’t the perfect technique and I’m glad people are making positive suggestions like this. 👍👍👍 Thanks
I could put a serious hurting on that steak by myself. New sub.
Just the way I like it. What was the oven temp? 250-275F?
Oh, I see a previous comment said it was 200F.
I find searing first then oven melts crust away, I like oven first then quick sear. Your steak looks great. 👍🏼
The more traditional reverse sear like you’re suggesting would work great too
Nice video!!!
Couldn't help noticing the ⌚ 😍👍..
Thanks for the kind words Stefan. Welcome to the channel.
#BBQandBottles Got 2 questions. How long did the steak 🥩 cooked in the oven before coming to 125 fahrenheit? And if am correct you also preheat your oven to 125 fahrenheit.
And did you let the steak come to room temperature after taking it out of the fridge before frying it on the skillet?
Thanks for uploading, will be trying this recipe, looks really good and delicious. Greetings from Germany ♥️.
Thank God, I already bought a 2.8 pound CdB and have it in my fridge, otherwise I couldnt bear watching this...
Bravoooo!!!!!!!!!!
I like my spinalis part little salty and under medium but crusty on the outside. 😋
Would like to see a reverse sear comparison
Solid idea
Superb
Thanks 🤗
Looks great. Only thing I could think that would be better was sous vide. But only by a small margin.
Maybe I’ll get setup with a sous vide cooker at some point.
nice video
friend
That's the biggest dang steak I've ever seen !! whoa
I want that piece with the bone. I'll eat it on my own.
Excellent steak! I've seen other cooking shows that recommend searing each side for two minutes until you reach the desired internal temp. Why do you prefer 4 mins on each side once? Also, I have a few bone-in rib eyes that are about 1.5 inches thick. Will searing in a cast iron be enough to reach internal temp or do you think I should finish them in the oven at a low temp?
4 minutes give time to the steak to create à nice crust. Fire lvl at 7 out 10 is usually good. If your steak is thicker, you can reduce time in oven or pan. Both work fine, just make sure to have a thermometer and start resting at 125, it will reach 130 within 5 min
Wow nailed the temp perfectly! Not convinced all that fresh garlic is necessary. Some cheap garlic powder will probably get you 95% the same result. But cloves of garlic look cool. Lol
Yep, perfect. Good old old school. Btw, a rosmary and sage combo kicks ass as well.
What breed was this? Angus? Galloway?
Thanks Falko. I’ll have to ask my butcher next time what breed it was. I can’t recall.
Love to shear the side fat crispy first. So all the fat melts into oil. And whatever tendon hiding underneath the fat gets so soft. And I can use less olive oil. Oh I also push the fat out between the cap and the fillet.
Love that Finex pan.
Sear??
Beautiful
sporting that non ceramic sub like a solidier
I Just ate steak and I'm hungry again!!! Thank you
No prob and thanks for joining the community here!!
@@BBQandBottles I'm glad youtube recommend me to your channel, I am fan of cooking steaks. thanks for the fresh ideas. In sure you guys will hit the 100k soon!
Greetings from México City
Would you say that the effect of searing first -> then in the oven, has the same result as doing a reverse sear? I feel like with sear first, you can be most accurate on your final temp, but until now I've always been doing reverse sear with these kind of thick steaks.
Agree with you completely. I think it’s just as good as the reverse sear.
how would you aproach a smaller portion? i have a thinner cut laying in my fridge for upcoming saterday ( probaply 1 to 1,5 inch). would you still seer and put it in the oven or is that to thin and woud I risk overcooking it? great video btw! definatly gonna try this with an bigger cut!
You can still follow the same steps. Or reverse it if you want. Drop it in the oven and remove at 110F and then sear in cast iron until you hit 128-130F.
Excellent. Being that I have is a electric stove this is perfect for me. 😎👍
Yeah, we wanted to switch it up a bit for people that don’t have grills
wanna learn coocking like this
Miếng bò ngon quá ạ
Why do Canadians love black submariners? I could be wrong... but great video man keep up the good work!
Nice socks, man ! Just kidding, I'm gonna try this recipe !
Excellent, but is there a way of rendering out the internal fat?
Wow...!!!
I have an idea for experiment. It's well known that reducing the searing time reduces our chances of losing precious juice. What if we sear both sides of the steak simultaneously? This will cut our searing time into half. To achieve this, we'll need a panini-toaster style with higher temperature. One quick DIY in my head is to make two iron cast plates stand vertically to form "walls" and use 2 fire torches to heat from outsides. Then vertically put our steak between these cast iron walls and gently push inwards to form the crust. Just for the sake curiosity :)
Alex is on a different channel.
Great vidéo. However, you need to try a piece on camera. Since we cannot taste it give us the satisfaction of tasting yourself so we know it’s awesome!
I love this dude complements his own cooking at the end 😂
Somebody’s gotta do it 😃
Great video. Have you ever tried the reverse sear method?
Yep, maybe we do this video over again and sear it at the end and see what the difference is.
What’s the reverse sear method?
It's when you stick the steak in an oven/smoker/grill over indirect heat and you bring the temp up to about 115F and then you pull it and sear it off over high heat or in a cast iron pan. It's basically the reverse of what we did in this video.
@@BBQandBottles I'd really be interested to see which you prefer.
No way would I share that! 😍
Great technique. What was the temp of the oven?
It was 200F from memory. It should have shown up on the nob of the oven in the video.
Beautiful steak but when you carve, slice it on the bias, across the grain. And don't forget the jus!
yeah, I was trying to make sure that everyone had a piece of the spinalis but I probably carved it wrong as a consequence.
@@BBQandBottles I think the grain runs vertically, so you can cut it in any direction.
Next time I do that
Did you note what oven temp you were using and for how long you would expect it to be in. If you did I missed it and apologise. If not to me it’s a big omission. And whether fan forced or not would be helpful. Cheers
Yep we said it and showed it in the video. Go as low as your oven will let you... which in our case was 200F and then pull the steak when it reaches an internal temp of 130F. In our case that took about an hour but cook to temp and not time. If you have a bigger/smaller steak or your oven can’t hit 200F you’ll require a different amount of time than we did.
Some of your shots aren't sequential, especially at 8:12. Its before adding butter, but it clearly after adding it. Also same with garlic head shots.
Is the oven function set for fan bake or just top and bottom elements with no fan.
I’d go top and bottom but no need for the fan
Nice Sub
The Galloping Gourmet call he wants his frying pan back
Graham Kerr I used to watch that with my mom in the early 70s late 60s ? I think
@@Mark-sd7fc seems like it
Whats the name of the device where the steak is placed at the beginning?
Those are cooling racks
For How much time approximately do you put it in the oven
I do not have a thermometer
We did our I think it was 90 minutes. I’d really suggest cooking to temp though because there are so many variables at play... especially the thickness of your ateak
Line 101👍👍👍😊😊😊
What is the appropriate oven temp for a 1 inch steak and how many mins approx it take to cook medium well ??
I’d go with a low 200F on the oven and then pull it when the internal temp it’s 145F.
BBQ and Bottles thanks
Great video... now I want one of those cast-iron pans.... I just looked it up... 10 inch with lid is $349.99 on Amazon.ca I might have to save up to get one... I so wish I wasn't allergic to garlic....
yeah, they're a little pricey aren't they!
Did you add any pepper?
No, but if you do, add it at the end after you’ve sliced the steak (or right before) so you don’t burn it.
Does the avocado oil change the flavor? Or is it neutral?
Great question. It’s neutral - you don’t get any avocado flavor from not.
90 vegetarians are pissed that their mouths were watering.
Let them eat. Vegan burgers. They be more meat for me. Vegan burgers. Not any healthier
I'd go with Béarnaise sauce.
👌👌👌👌
What is oven temperature before you place steak in ?
I believe we had it at 225F - it shows the temp on the oven knob in the video.
You said the garlic cloves are good for a week in the fridge? I keep smoked garlic cloves in a jar they last for months I've never had a problem leaving them for very long times. I'll dice up and smash a couple of smoked cloves and use with bacon grease to do my sear it's amazing
Good to know Les. I guess I don’t have to be so cautious.