It’ll take a few minutes longer if your steak is thicker (see this cheat sheet for help). "Personally, I don’t believe in spending more than $10 on one…at all. Any opportunity to wear an oversized blazer I am going to take — it’s just the kind of girl I am. Flip the steak over to sear the other side. Kyle Dennis took a leap of faith and decided to invest his savings of $15K in the stock market — $2.8M later, he owes his success to these strategies. A TikToker shared a cautionary tale after her friend witnessed a man spike a woman’s drink while the pair was on a blind date in broad daylight. PureWow may earn compensation through affiliate links in this story. Because it gets so hot, thin steaks don’t even need to be deliberately seared to develop a crusty char on both sides. This helps the steak cook evenly later. We will remove this and make the changes needed. Let it sear until the bottom is dark and charred, about 2 to 3 minutes. Always let cooked meat rest for 5 to 10 minutes before slicing it against the grain. An Ohio mother’s encounter with a McDonald’s worker has gone viral after the latter paid for her family’s meal without hesitation. Letting it sit allows its juices to redistribute, making for a super flavorful steak. If you want to sear it before it goes in the oven, preheat the skillet over medium-high heat with a minimal coating of oil and sear the steak on every side (even the thin sides that otherwise won’t get direct contact with the skillet). Cold meat will immediately seize up in a hot pan, so it's best to let the steak come to room temperature before you put it in a hot pan. Preheat the oven to 400°F. Create one here. Medium steak feels firm yet springy and will give a little under your finger. Once it’s just short of smoking, sear the steaks in the skillet for about 1 minute per side. How to Cook a Thin Steak in the Oven. But before you do that, let us try to convince you to sear the steak *after* it comes out of the oven instead. Heat oil in a skillet over high heat. If you don’t have a meat thermometer, remove the steak after 3 or 4 minutes if you like it rare or 5 minutes if you prefer medium. Place the skillet you’re going to cook with in the oven while it preheats so it gets hot. Cook the steak until its internal temperature is 10 degrees lower than what you’re aiming for. Pat it dry first. Don’t be intimidated. But if you’re a stovetop diehard and searing it in a preheated skillet in the oven doesn’t cut it for you, feel free to sear the steak as you normally would on the stove. Carefully remove the skillet from the oven and add the steak to it. Come date night, a visit from the in-laws or any fancy dinner party, thick cuts are the easiest way to look like a real gourmand in front of your guests. Are you sure you want to remove this item from your Recipe Box? If you don’t have a meat thermometer, remove the steak after 3 or 4 minutes if you like it rare or 5 minutes if you prefer medium. This involves using your hand to check how cooked through the steak is. Flip the steak over to sear the other side. Season the steak with salt, pepper and other seasonings you like. This helps the steak cook evenly later. If you don’t have a meat thermometer, remove it after 9 to 11 minutes if you like your steak rare, 13 to 16 minutes for medium or 20 to 24 minutes for well done, assuming your steak is 1½ inches thick. Flip the steak over and sear the other side for 1 minute. Cook, turning the steak halfway through the cooking time, about 15 to 20 minutes, depending on how thick the steak is and your desired degree of doneness. Brielle Biermann and her mother Kim Zolciak-Biermann have been sharing their lives on reality TV for over a decade now, which has helped them establish a mother-daughter relationship in which they share “everything” with one another. While it’s preheating, take the steak out of the fridge and let it come down to room temperature for 30 to 45 minutes. You can watch the clock (we like using Omaha Steaks’ cooking charts, which break cooking times down by steak thickness, cooking method and desired doneness) or rely on the age-old touch test. Once the oven is heated and the steak is at room temperature, it’s time to sear. Rare steak will feel wobbly, soft and a little squishy when pressed with your index finger. When it comes to thin cuts of meat, like skirt or flank steak, the broiler is your best bet. Return the skillet to the oven. Let it rest on the kitchen counter for about 30 minutes. It turns out you don’t even need to use the stove to pull it off. If you don’t have a meat thermometer, remove it after 9 to 11 minutes if you like your steak rare, 13 to 16 minutes for medium or 20 to 24 minutes for well done, assuming your steak is 1½ inches thick. Follow these steps for perfect results every time. How to Cook a Thin Steak in the Oven. To pull this off, start by preheating the oven to 250°F. Before you prematurely cut the steak to check its doneness and lose all of its tasty juices (seriously, don’t do that! Bring your thumb and index finger together and that fleshy part of your hand l will get a little firmer—that’s what medium-rare steak feels like. It’ll also only take you a few minutes; if you like your steak rare, you’ll essentially only be cooking the outside of the steak to prevent the inside from rapidly becoming gray and chewy. (This blog post offers a photo breakdown of what we mean.) Touch your middle finger and thumb together for the feeling of medium steak. 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