How to cook steaks in the oven?

temp setting length of time. thanks oh there about an inch thick and i need them medium rare to medium thanksHow to cook steaks in the oven?
If you are using a premium cut of steak, I would broil the steak rather than cook it in the oven. It takes less time than oven- cooking and comes out more tender. If it is a lesser cut, I have posted a recipe you might like to try out.





STEAK WITH BRANDY BUTTER





Brandy Butter:





1 lb. butter


2 oz. brandy


1 tbsp. coarse ground black pepper


1/2 c. parsley, finely chopped


1/2 oz. fresh garlic, minced


2 tsp. Dijon mustard





4 (4-6 oz.) steaks (sirloin or another tender cut of beef steak)


Olive Oil





Put all brandy butter ingredients in a food processor and process until creamy or mix in a bowl with a spoon until creamy. Heat the broiler (or barbeque grill.) Brush the steaks with olive oil and place on broiler or grill. Do not salt the steaks, as salt will make your steaks tough. Cook to desired doneness (rare, medium, and well done.) Place the steaks on a platter and let them ';rest'; for a minute or two. Serve topped with about 1 tablespoon of the brandy butter. Serves 4.





NOTE: Place extra butter in plastic wrap and form into a roll. Twist the ends of the wrap and freeze for later use.





APPLEBEE鈥橲 BOURBON STREET STEAK





1/2 c. bottled steak sauce


1/4 c. bourbon whiskey


1 tbsp. honey


2 tsp. prepared mustard


4 beef rib, round, or chuck steaks (10 oz. each)





Combine all the ingredients except the steaks in a baking dish or resealable plastic storage bag; mix well. Add the steaks; cover (or seal) and refrigerate for 2 hours, or overnight. Preheat the grill (or broiler) to medium/high heat. Grill the steaks for 12 to15 minutes (less time, if broiling), or until desired doneness, turning them over halfway through the grilling.





SWISS STEAK





2 lb. Round Steak, 1 inch thick


Flour


1 Lg. Onion


1Green Bell Pepper


4 Stalks Celery


3 lg .Carrots


1 28 oz. Can Tomatoes


1/3 C. Catsup


1 8 oz. Can Tomato Sauce


2 tsp. Horseradish


1 tbsp. Worcestershire Sauce


Salt and Pepper to taste





Roll meat in flour and brown in fat in skillet. Place in a large, deep baking dish. Cut onion, pepper, celery, and carrots in large pieces and add to the meat. Mix remaining ingredients and pour over the meat. Bake covered, for 2 to 2-1/2 hours at 325 F. until tender.How to cook steaks in the oven?
broil 450 for like 10 min per side
well if your using the oven,wrap in heavy duty foil with butter %26amp; whateverelse.preheat to 350,bake for 30 minutes. try not to use a cookie sheet %26amp; put on middle rack. i prefer nothing in with the steak while its cooking,the juice is really good.
what i do is i put what i want on them, on each side then i put in oven and then cook at 350 till it is looking good on the one side that is any where from 20-45 min depending on how you want it, then you filp them half way and you cook on the other side i like to season with any norm spices and add soysauce it is great! it works if it isn't done like youlike keep them in a little longer, it is really up to how you want them and your oven
The broiler is usually your best bet. Use a broiler pan if possible, since using a cookie sheet can result in the juices igniting. (Ask me how I know)


5-6 minutes on each side, then slice into one to check how done they are.
Broil. I would say 5-8 min a side. make sure the rack is up on the top notch and you leave the door cracked open.
Heres what I was told but havnt done myself as we use our indoor grill alot.





Sear the outside of steaks til just golden on both sides and still quite pink in the middle. Then broil them until the meat thermometor reaches 135 in the thickest part of the steak, Dont cut in to them to check as that will release the juices.Or if you dont have a thermometer when you see what looks like bubbles forming on the top you know its medium. So says Micheal Chiarello from the FoodNetwork lol. Good luck
Vodka and Green Peppercorn Steak








PG TESTED





4 pounds strip, sirloin or T-bone steaks (3 steaks)


2 tablespoons black pepper


3 tablespoons basil, finely chopped


2 tablespoons dried thyme


3 garlic cloves, pressed or crushed and chopped


3 teaspoons green peppercorns (pickled in brine, if possible)


1/2 cup vodka


2 tablespoons canola oil


1/8 cups olive oil


1 tablespoon salt


1/2 cup port wine


4 tablespoons unsalted butter





Mix everything together except for the olive oil, salt, port and butter. Put it in a bag and leave it in the fridge for 4 hours or overnight.





When you take steaks out, reserve the marinade and leave steaks to warm to room temperature. Preheat oven to 400 degrees. Heat your pan at medium-high heat until a drop of water skitters across the surface rather than sizzling in place. Place steaks in the pan and cook for 45 seconds, flipping them then cooking them for an additional minute.





Place into oven and cook for 2 minutes, then turn and repeat. Take the pan from the oven, remove the steaks and set aside so they can rest.





Return the pan to medium high heat, add olive oil, salt and reserved marinade, then scrape drippings. After the pan is scraped and the oil heated through, add port, and if necessary for consistency, water. Reduce heat and simmer until incorporated. Remove from heat and stir butter through the sauce. Serve steaks with sauce.





Serves 3.
Broil on High (using the center rack in the oven) Broil on one side for 10-12 minutes and turn over and broil from 6-8 on the other side. Leaving you with a 1 1/2 inch steak cooked medium rare to medium.