How to cook the perfect steak in the oven?

get yourself a nice porterhouse or a delmonico (rib eye) about 16 ounces pre-heat your oven to about 350 - 400 degrees season with your favorite blend, i use montreal steak seasoning, some worchestershire sauce, and cut a small piece of stick margarine to put on top of steak - throw it into the oven, turn over once and put another sliver of margarine on top of the steak - cook til done (i like mine medium - pink in the middle) enjoy edit: please do not buy round steak and try to bake for a tender steak - this is not a good piece of tender meat, the meat around the ribs (delmonico, t-bone, porterhouse, filet mignon) are the most tender cuts - the round is not even close to the ribs - you could also broil the steak or grill it - either way, this would be your best bet (these cuts cost a bit more though) edit again: another tip is to not poke your meat with a fork or knife, this will NOT keep the juices in the meat - when turning steak, try using tongs

I take a pan and line it with aluminum foil. I put the steaks in after using Worcestershire sauce, salt, pepper, garlic, and onion to season them. I then cover the pan with another sheet of aluminum foil which I poke some slits into. I usually cook for about 10-15 minutes take it out, flip the steaks, re-cover for another 10-15 minutes. Then I take of the cover and broil for about 3-4 minutes on each side. The aluminum cover will allow the steaks to cook without drying them out. Be sure to keep an eye on the steaks after you remover the cover.

EASY BAKED ROUND STEAK Put round steak in oven-safe bakeware dish. Top with 1 can cream of mushroom soup. Sprinkle with 1/2 package dry onion soup mix. Bake at 350 degrees covered for 20 minutes. Uncover for an additional 10 minutes.

the words "perfect steak" and "oven" just don't go together.

first what is the temp. your trying to achieve. rare, medium rare, medium, me personally i wouldnt go past that. But at work we sear the steaks on both sides so that the juices stay in the meat while cooking, then stick in oven for roughly 10 to 15 mins, but this depends on how thick the steaks are. At work all our steaks are dry aged sirlions which are about 21/2 inches thick and very yummy.

I cook steak in the oven all the time but I marnate it and use a covered dish and this will be very moist and tender.

smaller cuts are better seared on the stove top and finished in the oven I've done a superb london broil in the oven with this recipe that turns out perfect every time: Sweet and Spicy London Broil From Food Network Kitchens Show: How To Boil Water Episode: Economically Delicious 1 flank steak (about 1 3/4 pound) 3 tablespoons extra-virgin olive oil 2 tablespoons sweet paprika 2 tablespoon light brown sugar 1 tablespoons kosher salt 2 teaspoons chili powder 1 lime, zested Preheat a broiler to high. Bring the steaks to room temperature about 20 minutes before cooking. Mix the olive oil, paprika, sugar, chili powder, salt, chili powder, and zest in a bowl to make a paste. Rub the spice mixture all over the steak. Broil until just charred and crispy on top, about 6 minutes on 1 side. Flip the steak and cook until beginning to char, about 6 minutes more or until rare and temperature registers 115 degrees F on an instant-read thermometer. Place the steak on a cutting board and let rest, tented with foil for about 10 minutes. Slice across the grain and serve. I change the spice combo to what I'm in the mood for. Remember the key to juicy and tender steak is to let it come to room temperature before cooking and let it rest for about 10 minutes after cooking to redistribute the juices.

I cut the round into serving sized pieces, marinade 4 to 6 hours in tea, brown quickly in a little olive oil, and put on bed of can mushroom soup, onion soup mix, can diced tomatos, mushroom soup can of water, and 1/2 cup uncooked long grain rice. Cover tightly and bake in 350 F oven for about 2 hours. Note: the tannin in tea is a natural tenderizer!!

I broil it. We actually prefer it to the grill believe it or not. (That is probably because neither of us can grill worth a crap. ) Season it, let it get to room temperature and broil on high. Keep the oven cracked and watch it carefully!