✔ veal on the bone - 1.1 kg
✔ Worcestershire sauce - 1.5 tbsp.
✔ olive oil - 1 tbsp.
✔ dried rosemary - 1 tsp.
✔ salt - 1 tsp.
✔ pepper - 1 tsp.
If you love meat, you are likely to have steaks in your diet, because they are the ones that bring out the meat flavor and satisfy the need for this type of food. The variety of steaks pleases all anti-vegans. It can be made from beef, pork, turkey, chicken and even fish if you wish. I most often cook veal on a grill pan, but sometimes I make beef steak in the oven, which I want to tell you about.
To cook steak in the oven, it is better to take a large piece of meat, weighing more than 500 grams. If the pieces are smaller, they are easy to cook in the pan without losing their juiciness, but with a huge steak, with a similar action, problems may arise. In my case, the weight of veal on the bone is 1.1 kg.
This is the sub rib along with the rib. The pure meat is 1 kg. Make sure that the beef is not too fatty or lean. Ideally, there should be a small amount of fat around the edge of the meat to give the steak a rich flavor when cooking.
Now let’s move on to the marinade. If you are in a hurry, it is enough to salt and pepper the steak. Believe me, this is really enough to make the meat tasty and flavorful. But when you prepare in advance, you can take the marinade more seriously. The marinade itself will also be simple, without fancy ingredients, but the steak will stand in it for a certain amount of time. I recommend using the following spices: salt (1 tsp.), freshly ground pepper (1 tsp.), Worcestershire or soy sauce (1.5 tbsp.), fresh or dried rosemary (1 tsp.).
You can also add coarsely chopped garlic, which will need to be removed before roasting. For the marinade, rinse the meat well under water and wipe with paper towel.
Evenly coat the beef steak with all the seasonings and send it to the bowl where it will marinate.
I leave the meat for 1-2 hours, but more often I prepare the steak in the evening and then cook it for breakfast or lunch the next day.
Since we buy the more tender part of the meat for the steak, it does not take much time for it to become soft, as in the case of the standard kebab recipe. It is enough for all the spices to exchange flavors and aromas.Fact
Although we are going to cook the steak in the oven, I still highly recommend roasting it in a pan first. This way we will get a crust on the surface of the meat, which gives it its unique flavor, which cannot be obtained by baking. To do this, we heat a pan, coat the steak with olive oil (1 tbsp.) and fry for 5 minutes on each side.
Next, hold the meat with a fork or tongs, and fry on the sides. Since there is most often a layer of fat there, about 30 seconds is enough to achieve a golden effect.
To achieve a nice pattern on the steak, hold the meat for 2 minutes on each side of the grill pan, turning it 90°. If the food is not only tasty, but also beautiful, you will enjoy it even more.Fact
We put the fried steak into a baking tray or any other fireproof dish. I cover the baking tray with foil, so that it is less busy washing dishes after cooking.
Send the veal steak in a preheated 220° oven for 20 minutes. During this time the meat will heat up and be completely cooked inside, but it will not start to dry out.
If you like your roast closer to Medium Rare – try cooking for 15 minutes. After the oven, the steak should definitely “rest”. Since we took a fairly large piece of meat, we leave it for 7-8 minutes.
Then slice the steak into portions and serve.
Despite the simplicity of the marinade and quick preparation, beef steak in the oven turns out incredibly delicious, juicy and flavorful.
Meat lovers don’t even need additional sauces to enjoy this dish. Just put a piece of tender beef in your mouth and enjoy. For a side dish I recommend using fresh vegetables and salad, which will not interfere with the taste of the steak.
Bon appetit! Don’t starve 😋