Make One of Our Best Broiled or Baked Steak Recipes for Dinner Tonight
Want to make a steak that has a crisp, seasoned crust and a juicy, tender center? Your oven is the secret to achieving a perfect steak at home.
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When you have a good-looking steaks sitting in the refrigerator but it's either pouring rain or too cold to even think about grilling them, your oven is a great substitute. The three methods (grilling, broiling, and baking) all share the same technique for cooking steak: dry heat. This is the best way to get a steak that has a dark brown crust on the outside and a medium-rare or medium doneness on the inside.
The majority of the recipes you'll find in this gallery, starting with the Broiled Steak with Rice Salad pictured here, use the broiler setting to achieve perfect results in the form of juicy steak for dinner. This is because broiling uses a similar technique as grilling: intense, direct heat. This is perfect for thin cuts of steak where a lightly charred exterior and a medium-rare center is ideal.
But is broiling always the best method, or is it a good idea to use your oven's regular settings from time to time? The answer is that it depends on the beef! Broiling is best for thinner cuts like flank steak because it uses intense direct heat only from one side. It will require you to flip it, just like you would on the grill, but the result is a juicy steak that will cook through to your liking in mere minutes. For baking or roasting in the oven, it's best to reserve that for larger pieces of beef, such as our Herb-Coated Beef Tenderloin; it's a great choice to bake because it is thick enough to withstand heat from all sides without overcooking in the center.
The advantages to baking over broiling is that it's a little more hands-off—you won't need to worry too much about a roast getting burned to a crisp when it is roasting low and slow in the oven. The broiler, on the other hand, will require a watchful eye (but the upshot is that it gets hot enough to cook a dish like our Rosemary Beef Skewers in about five minutes!).
Thinking about your own steak dinner? Keep reading to discover our favorite steak and beef recipes that'll put your oven to work instead of you.
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Steak and Pear Salad
Salads aren't only for summer. For a lighter meal during the fall and winter, try this hearty dinner salad that pairs romaine and arugula with a creamy buttermilk dressing, broiled flank steak, seasonal pears, and buttery pecans.
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Herb-Coated Beef Tenderloin with Roasted-Garlic Aioli
This is an excellent low-maintenance roast that you can prepare for a celebratory gathering. The tenderloin is baked low and slow for about an hour, and then rolled in a mix of fresh chopped herbs before serving for a beautiful presentation and a flavorful finish.
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Rosemary Beef Skewers with Horseradish Dipping Sauce
The broiler makes quick work out of these beefy skewers. They work great as an entrée or you can skewer the finished steak bites individually onto toothpicks for a fun and filling appetizer.
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Chili-Rubbed Flank Steak with Cabbage and Polenta Rounds
This easy weeknight steak dinner is as easy as one, two, three. After turning the broiler on to preheat, you'll slice rounds of precooked polenta and sear them in a skillet and rub a flank steak down with fragrant chili powder and let it cook to perfection under the broiler. While you wait, toss together the easy and nutritious cabbage salad.
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Rib Eye with Horseradish Butter and Root Vegetables
This one-pan wonder allows your meat and vegetables to cook at the same time. The rib-eye steaks are slathered in a spicy Dijon-mustard-and-horseradish butter that complements the richness of the steak.
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Thai Skirt Steak with Carrot Salad
Marinate the steak in the morning, then broil it to your temperature preference (we suggest medium rare) later that day. With this method, dinner is on the table in a matter of minutes.
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Balsamic-Marinated Skirt Steak
This dish rivals anything you'll order at the steakhouse and is surprisingly easy to make at home. The skirt steak is marinated in a sweet-and-salty mix of balsamic vinegar, rosemary, and garlic before cooking in the broiler. They come out crisp and brown on the outside and juicy on the inside.
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Rolled Stuffed Flank Steak
Impress your dinner guests by combining sautéed greens like Swiss chard with a thin, flavorful cut like flank steak to create a beautiful roulade. The broiler applies such intense direct heat that it will only take about five minutes per side to cook!
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Broiled Black Pepper Sirloin Steak
If you haven't tried using the broiler to get a perfectly seared sirloin steak, you should! Use the drippings to make a buttery pan sauce.
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Steak with Peanut Sauce and Broccoli
For this recipe, we marinated a lean, flavorful cut—flank steak— in a peanut sauce and piled the plate with a helping of sautéed broccoli. At dinnertime, you can quickly cook the steak on a baking sheet while you sauté your greens on the stove top.
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Broiled Flank-Steak Sandwiches
How about a beef sandwich? No one will say no to one of these roasted pepper-topped delights at dinner.
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Horseradish-Crusted Flank Steak
The one slight disadvantage of using solely your oven to cook a steak is that the browning can be a little harder to achieve than it would be on the grill or stovetop. But if the recipe is clever, like this one that encrusts the steak with spicy horseradish, you won't have to worry.
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