Halogen Oven Cooking

Cooking with a halogen oven

How To Cook Steak In A Halogen Oven

Cooking The Perfect Steak In Your Halogen Oven

cook steak in my halogen ovenThere’s nothing like a nice juicy steak every now and again. It’s a firm favorite for many people and, like many other dishes, it’s an absolute breeze in your halogen oven.

You don’t even have to worry if you forgot to defrost your steak before you went out to work. You can cook it straight from the freezer and you’ll get great results every time.

Check out this short video featuring Chef Tony Scruggs. Perfect steaks from frozen!

Here’s another example of steaks cooked from frozen in a halogen oven. Again, it takes about 15 minutes for a couple of steaks.

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It’s great that you can cook your steaks straight from the freezer using your halogen oven. Of course, if you have remembered to defrost them in advance, then they’ll take even less time.

The actual time taken will depend on the size and thickness of the steak, as well as how you prefer your steak done. However, you should be able to cook yourself a lovely steak in well under ten minutes.

What’s The Best Kind of Steak?

the best kind of steak

Photo by Jez Timms on Unsplash

Rib Eye Steak

Rib eye is my personal favourite steak. I just love the extra flavour you get, and it’s nice and tender too. It’s probably best medium rare or medium.

As you might guess by the name, it’s cut from the cow’s rib section. It has lines of fat in it which give it a marbled appearance and provides the lovely flavour. You’ll find it with and without the bone in – I think that bone in is best.

Cook it on a hot surface and let it rest for a little longer than other types of steak.

 

Sirloin Steak

A popular and widely available cut, the sirloin comes from the upper middle of the cow. It’s a muscle that doesn’t do as much work as other parts of the animal – so it’s very tender. Sirloin doesn’t have quite as much flavour as rib eye, but if you choose a steak that’s well marbled with fat, and which has been hung by the butcher for several days, it is still very tasty.

Fillet Steak

Also known as filet mignon, châteaubriand and filet, fillet steak is the most tender and lean of all steak cuts. Pat the steak with a sheet of paper kitchen towel to remove any excess moisture and cook it on a high heat. Sometimes you’ll find a blueish membrane around the steak. If you do, remove it before cooking as it will tighten up during the cooking process and the finished steak will be tough.

T-Bone Steak

A monster of a steak, strictly for the very hungry. It’s also a good choice if you can’t make up which type you like best as it has sirloin on one side of the bone and fillet on the other. You’ll also hear it referred to as a Porterhouse steak – which is basically a T-bone which has extra fillet steak. One thing to watch for is that the different types of steak on either side of the bone tend to cook up at different rates – so you should keep an eye on it when cooking.

 

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Image credit: By Benminer78 (Own work) [Public domain], via Wikimedia Commons


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