Juicy, tender restaurant-style steak is simple to make right in your own kitchen. When you start with a high-quality cut of meat like a spoon steak, making a meal that tastes like it was crafted by a world-class chef is even easier. Spoon steaks are cut from the incredibly tender top sirloin roast, sometimes called a spoon roast. These cuts of meat gained their nickname because it’s said that they are so tender that they can be cut with a spoon. By searing spoon steaks before oven-cooking them to the perfect temperature, your family will think you worked all day for a decadent chef-inspired meal. Pair the steaks with herbed risotto, roasted root vegetables, a fresh spinach salad or sauteed mushrooms to complete the meal.
Remove spoon steaks from the fridge and allow them to come to room temperature for 30 to 45 minutes. Bringing the meat to room temperature prevents it from drying out or becoming tough.
Preheat the oven to 400 degrees Fahrenheit.
Season the steaks to taste. Using a paper towel, pat the steaks dry before coating both sides with sea salt and freshly-ground black pepper. dry meat will sear rather than steam when it hits the hot pan, sealing the juices into the steaks. Sea salt and black pepper not only season the meat, they also provide a crisp, flavorful coating to the steaks.
Place the oven-safe skillet on medium-high heat and pour enough olive oil into the pan to create a very thin layer. Depending on the size of your pan, this will only be a tablespoon or 2 of olive oil. When the oil thins and moves about the bottom of the pan easily, it is heated and ready for the meat.
Place the steaks in the skillet about an inch apart from one another. They should make a sizzling sound when they hit the surface of the skillet. Cook them for 5 to 6 minutes. This will sear the steaks and will also begin the cooking process.
The steaks will release from the pan when they are seared completely. Flip the steaks and slide the skillet into the heated oven. Cook for 7 minutes for medium doneness.
Remove the steaks from the oven and place them on a cutting board to rest for 5 to 10 minutes. The resting period allows the steaks’ juices to disburse through the meat, creating a juicier end product.
- Once you have placed the steaks in the hot skillet, do not move or shift them. Doing so will tear the meat.
- Resist the urge to cut into your steaks before allowing them to rest. Cutting into the meat will release the juices, making for a drier steak.
- If you are unsure about your steaks’ doneness, use a meat thermometer to determine the internal temperature. When your steaks reach 160 F, they are cooked to about medium.
- Handling or consuming undercooked meat leaves you vulnerable to foodborne illnesses. Always wash your hands and sterilize your workstation after handling raw meat. The FDA recommends that you cook your steaks to an internal temperature of 145 F.
- Use caution when cooking with hot oil to prevent burns.
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