That's not well done - it's ruined.
You could consider 40-45 minutes at about 65°C. That might give you a medium steak. It's also wasted electricity as it will be OK to eat much sooner.
"Baking" A Steak
- Thread starter Vern1961
- Start date
That's not well done - it's ruined.
You could consider 40-45 minutes at about 65°C. That might give you a medium steak. It's also wasted electricity as it will be OK to eat much sooner.
Okay the verdict is... qualified success.
40 - 45 minutes at 160C was a bit too long and although the steaks were nicely cooked through and tender, they had dried out a tad. Very tasty though and, most important of all, no burnt meat, no smell of burnt flesh during the cooking etc.
If I do that way again I will reduce the oven time by about a third and drop the temperature by 10 - 15C.
Also don't forget this is Tesco "rump" steak, so could well be braising steak that's been whacked a couple of times with a mallet.
However, served with some lightly fried onions/mushrooms, new potatoes and fresh broccoli, followed by strawberries and blueberries with fresh yoghurt, not bad for a birthday dinner. (Though those fried onions will have consequences later
).
40 - 45 minutes at 160C was a bit too long and although the steaks were nicely cooked through and tender, they had dried out a tad. Very tasty though and, most important of all, no burnt meat, no smell of burnt flesh during the cooking etc.
If I do that way again I will reduce the oven time by about a third and drop the temperature by 10 - 15C.
Also don't forget this is Tesco "rump" steak, so could well be braising steak that's been whacked a couple of times with a mallet.
However, served with some lightly fried onions/mushrooms, new potatoes and fresh broccoli, followed by strawberries and blueberries with fresh yoghurt, not bad for a birthday dinner. (Though those fried onions will have consequences later
).
Okay the verdict is... qualified success.
40 - 45 minutes at 160C was a bit too long and although the steaks were nicely cooked through and tender, they had dried out a tad. Very tasty though and, most important of all, no burnt meat, no smell of burnt flesh during the cooking etc.
If I do that way again I will reduce the oven time by about a third and drop the temperature by 10 - 15C.
Also don't forget this is Tesco "rump" steak, so could well be braising steak that's been whacked a couple of times with a mallet.
However, served with some lightly fried onions/mushrooms, new potatoes and fresh broccoli, followed by strawberries and blueberries with fresh yoghurt, not bad for a birthday dinner. (Though those fried onions will have consequences later
I cooked a couple of sirloins this evening. I gave them 2 and a half minutes each side in pan, then oven for 5 minutes.
The steaks were quite nice but they were overdone. They were medium-well at best; more on the slightly well done side. I don't understand how your steak wasn't absolutely terrible after having 45 minutes in the oven.
If you were in a restaurant, how would you ask for your steak?
Either way, each to their own and I'm glad you enjoyed it.
Caporegime
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Sounds more like an unqualified failure than a qualified success vern 
.
.Sounds more like an unqualified failure than a qualified success vern
I was putting a brave face on it...
Next time I will revert to using the fan grill in the oven. In fact SWMBO is demanding a "proper" steak, ASAP.
The onions and mushrooms were bloomin' good though (and surprisingly not too many after effects).
Soldato
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Doesn't matter how you cook it as long as the cut is rib eye or fillet. Every other type of beef steak can be given to the dogs!
Soldato
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I'd take a m&s sirloin over a tesco fillet all day. Better still anything from the farm shop up the road
Soldato
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I've never understood why people post questions then ignore all the good advice given.
Soldato
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I cooked a thick 900g porterhouse in my combi oven last night - I was quite impressed with the results. Went over it with a blowtorch to get a bit more browning. Think it was in the oven for around 15mins at 175C on the fan-grill mode. 160C for 45mins sounds a crazy length of time given this steak would have been at least double the size!
For a standard 1 cm thick supermarket steak, 2.5 mins each side is all you need before putting them to rest.
Man of Honour
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Next time you could try boiling them for 25 minutes, should keep them moist and zero burnt taste or flavour
This actually sounds perfect for the OP
So how long was it before SWMBO let you know what she really thought of the steak?
Actually - you'd do well cooking for my mum or sister. They keep complementing each others' cooking of meat saying it was 'tasty' - by which they seem to mean tender but bland.
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All the South African hate in this thread makes me sad. I'm South African and for whatever reason monkeyspank jumped on me in the BBQ thread for even mentioning a braai. It is no different to a BBQ but is just the SA term and what we're used to. I think I've made some fairly decent contributions to the BBQ thread on here and I've never said to anyone that just because I'm South African means I know best. I've followed advice and tips from many in the BBQ thread already.
Anyway, I normally cook my steak in a frying pan, about 2 - 4 minutes per side in butter, and then I finish it off in a hot oven for about 5 - 8 minutes depending on how I want the end result. Give that a try sometime. Also, some of the other suggestions in this thread are pretty good as well. I don't really know if I'd like to bake my steak for over an hour in the oven though. To me it sounds like a way to ruin a lovely piece of meat that ideally should be cooked very little and fairly quickly.
Anyway, I normally cook my steak in a frying pan, about 2 - 4 minutes per side in butter, and then I finish it off in a hot oven for about 5 - 8 minutes depending on how I want the end result. Give that a try sometime. Also, some of the other suggestions in this thread are pretty good as well. I don't really know if I'd like to bake my steak for over an hour in the oven though. To me it sounds like a way to ruin a lovely piece of meat that ideally should be cooked very little and fairly quickly.
Man of Honour
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There's not South African hate (in this thread) - there's hate for someone that has come across as extremely obnoxious and completely up themselves about certain aspects of cooking (not you, I would like to add). There's nothing wrong with talking about your heritage and tbh I find the whole Braai stuff quite interesting.
Soldato
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Oh, DO get stuffed the pair of you!!
You clearly missed the point of the post and the humour in it - Not my problem - and as for spamming EVERY thread, I guess you need to read more than just the one or two I actually did post in...!!
