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/ck/ - Food & Cooking

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14287980 No.14287980 [Reply] [Original]

Why does it always say on my steaks that you should put them into the oven for 10-15 minutes after searing? Like I have a rump steak now that says to sear it 3 minutes on each side and then put into the oven for 10-15 min and it's not the first one. Won't that overcook it terribly? How should I make it?

>> No.14287988

Rump steak. Haha you dummy

>> No.14287997

Lmao, I've never seen steak with cooking instructions.

>> No.14288001

>>14287980
Food safety and cooking directions on products have to assume a literal retard will read them and follow them badly, so there's no such thing as medium rare.

Just sear it on a skillet or grill it to desired doneness.

>> No.14288016
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14288016

New one for me, I always cook in the oven THEN get the sear on.

>> No.14288022

>>14287997
most food packages have cooking instructions in my experience. Even things like seasonings or condiments can come with them.

>> No.14288025

>>14288016
assuming its a relatively thin cut, why not just sear it and skip the oven all together?

>> No.14288043

>>14288022
>most food packages have cooking instructions in my experience. Even things like seasonings or condiments can come with them.
Yeah, pretty much everything does as long as it's packaged. At least in the EU.
>>14287988
>>14288001
Apparently rough isn't as tender as other steaks so oven is better according to some sites, is that correct?

>> No.14288178

>>14288025
OP here, it's 1 inch, what do ?

>> No.14288181

>>14288178
nigga just sear it for a couple minutes each side
baste with flavored butter if you're based

>> No.14288354

https://www.youtube.com/watch?v=OK76Skr4cjE

This guy does the oven thing too.

>> No.14288438

On thick steaks, the outside will be charring (in a bad way) while the middle is still raw (more raw than desired).

The sear then oven method allows a lovely outer crust to be formed, then the inside to be further cooked without charcoalification of the outside.
The steps can be reversed in order; either "reverse sear" oven method or sous vide.

>> No.14289761

>>14288438
OP here, I just made it by putting each side on the pan for 3 minutes and then doing the sides, and it turned out medium well.

>> No.14289809

>>14288438
This

>> No.14290010

>>14287980
This assumes you don't like rare steaks and you are juggling physics to achieve a good sear and some degree of medium doneness in the interior by bringing the temp up more slowly. You should cook steaks how you like them.

>> No.14291583

>>14287980
when you sear, ideally the heat is so high that you would burn the fuck out of something if trying to cook it through, unless its really thin. most people don't like blue rare meat, so the oven cooks it slower to not burn, and you can choose any doneness while still having a nice crust

>> No.14291649

>>14291583
How thick should a steak really be?