Cooking steak in the oven; Serve amazing oven teriyaki steaks without using a grill or grill pan
Everyone loves a freshly grilled steak, medium rare. But that needs to be prepared fresh and you need to watch the grill. When serving guests, it’s nice to be able to serve steaks for a change without having to pay such close attention. Enter: the slow cooking method of cooking steak in the oven. The result is a steak that’s as soft as butter.
Oven Teriyaki Steaks
Author: Leah Schapira
Recipe type: Main
Cuisine: Kosher
Serves: 4
Ingredients
- 4 rib steaks on the bone
- Garlic powder, for sprinkling
- Salt, for sprinkling
- Black pepper, for sprinkling
- 2-3 tablespoons oil
- 1 large onion
- 1 garlic clove, crushed
- 6 ounces Portobello mushrooms, diced
- ¼ cup teriyaki sauce
- ¼ cup balsamic vinegar
- 1 tablespoon sugar
Instructions
- Preheat oven to 350ºF. Season steaks with garlic powder, salt, and pepper. Place on a baking sheet. Cover very well and bake for 1 ½ hours.
- Meanwhile, heat oil in a saute pan. Add onion and garlic and saute for 3-4 minutes. Add mushrooms and saute, stirring occasionally, for 2-3 additional minutes. Add teriyaki sauce, vinegar, and sugar, and saute for an additional 2-3 minutes. Season with salt and pepper.
- Lower oven temperature to 275ºF. Pour mushroom mixture over steaks and bake uncovered for an additional 1 hour.
Can i bake the steaks and then freeze? And then continue the second part of baking on yom tov ?
Yes, great idea. You can also prepare the mushrooms and keep them in the fridge for a few days.
How can I make this fresh on yom tov without lowering the temperature in the middle?
would this work with rib eye steaks?
Yes.
Can you pour the sauce over the steak and bake covered and then uncovered? Or can you freeze the steaks after the first baking part and then pour the sauce over it freeze and finish baking uncovered before serving?