Grilled Steak (Comvection Oven Method)

Grilled Steak (Comvection Oven Method) 

Steakhouse Results Without the Grill

When outdoor grilling isn’t an option, the convection oven method delivers beautifully seared, evenly cooked, steakhouse-quality steak—all from your kitchen. By combining high convection heat with proper seasoning and resting, you can achieve a caramelized crust and juicy interior that rivals traditional grilling.

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Table of Contents

1. Why Use a Convection Oven for Steak

2. Best Steaks for the Convection Method

3. Ingredients

4. Step-by-Step Instructions

5. Temperature & Doneness Guide

6. Tips for Maximum Flavor & Crust

7. Serving Suggestions

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Why Use a Convection Oven for Steak

A convection oven circulates hot air, which:

• Produces even browning

• Reduces cooking time

• Prevents overcooked edges

• Mimics high-heat grilling conditions

This method is ideal for apartments, cold weather, or anytime you want grilled flavor without firing up a barbecue.

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Best Steaks for the Convection Method

Choose thick-cut steaks (2.5–4 cm / 1–1½ inches):

• Ribeye

• New York strip

• Sirloin

• T-bone or Porterhouse

Thicker steaks hold moisture better and develop a superior crust.

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Ingredients

• 2 thick-cut steaks (ribeye, strip, or sirloin)

• 1–2 tablespoons olive oil or high-smoke-point oil

• 1 teaspoon kosher salt

• ½ teaspoon freshly ground black pepper

• ½ teaspoon garlic powder (optional)

• Fresh herbs or compound butter (optional)

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Step-by-Step Instructions

Step 1: Bring Steak to Room Temperature

Remove steaks from the refrigerator 30–45 minutes before cooking. Pat completely dry.

Step 2: Preheat the Oven

Preheat convection oven to 230°C (450°F).
Place a cast-iron skillet or heavy oven-safe pan inside to heat.

Step 3: Season

Brush steaks lightly with oil. Season generously with salt, pepper, and garlic powder if using.

Step 4: Cook

1. Carefully remove hot skillet from oven.

2. Place steaks in pan and return to oven immediately.

3. Cook for 6–10 minutes, flipping once halfway, depending on thickness and desired doneness.

Step 5: Optional Sear Boost

For extra crust, finish steaks under the convection broiler for 1–2 minutes per side.

Step 6: Rest

Transfer steaks to a plate and rest 5–10 minutes before slicing.

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Temperature & Doneness Guide

Doneness	Internal Temp
Rare	49–52°C (120–125°F)
Medium Rare	54–57°C (130–135°F)
Medium	60–63°C (140–145°F)
Medium Well	66–68°C (150–155°F)
Well Done	71°C+ (160°F+)

Pro Tip: Remove steak from oven 2–3°C (5°F) below target temperature—carryover heat finishes cooking.

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Tips for Maximum Flavor & Crust

• Dry steak thoroughly before cooking

• Preheat pan fully for instant sear

• Use convection, not bake mode

• Rest properly to retain juices

• Finish with butter or herbs for richness

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Why This Recipe Works

• High convection heat mimics grilling

• Cast iron ensures direct, even contact

• Simple seasoning highlights beef flavor

• Reliable doneness with minimal effort

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Serving Suggestions

• Serve with roasted potatoes or asparagus

• Pair with chimichurri, peppercorn sauce, or garlic butter

• Add a crisp salad or grilled vegetables

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Meta Description (SEO-Friendly):
Grilled Steak using the convection oven method delivers a perfectly seared crust and juicy interior—no outdoor grill required. Learn timing, temperature, and pro tips.

Rich Snippet Idea:

• Recipe Type: Main Course

• Cuisine: American / Steakhouse

• Prep Time: 10 minutes

• Cook Time: 6–12 minutes

• Servings: 2

OTHER RECIPES

A nice convention oven recipes to try ! 

INGREDIENTS:

• 47 lb BEEF STRIP LOIN STEAK

INSTRUCTIONS 

1. PREHEAT GRILL; LIGHTLY GREASED WITH SHORTENING. GRILL STEAKS TO DESIRED DEGREE OF DONENESS. : GRILL STEAK TYPE WEIGHT MEASURE TEMPERATURE TIME FOR EACH SIDE BEEF, TOP SIRLOIN 47 LB 100 375 F. ... 

RARE.....6 MIN. BUTT, 

BONELESS, STEAKS MEDIUM...7 1/2 MIN. 

TEMPERED WELL DONE 9 1/2 MIN. : 

 NOTE: STEAKS MAY BE COOKED IN AN OVEN AS SHOWN BELOW. OVEN TEMPERATURE TIME BEEF, TOP SIRLOIN CONVECTIONAL 450 TO 500 F... RARE.....20 MIN. BUTT, BONELESS, OVEN MEDIUM...22 MIN. TEMPERED WELL DONE. 24 MIN. : CONVECTION 400 F. ....... RARE.....14 MIN. OVEN MEDIUM...16 MIN. WELL DONE. 17 MIN. 

** ALL NOTES ARE PER 100 PORTIONS. 

 2. WHEN GRILLING TEMPERED STEAKS, USE ONLY HALF OF GRILL SPACE TO PERMIT HEAT RECOVERY. 

 3. A BROILER MAY BE USED INSTEAD OF A GRILL. FOLLOW MANUFACTURERS' DIRECTIONS FOR COOKING. 

 4. DO NOT HOLD STEAKS IN OVENS, WARMING CABINETS, OR ON GRILLS AFTER COOKING. THIS WILL CAUSE STEAKS TO DRY OUT AND BE TOUGH. 

 5. ONLY APPROXIMATE TIMES ARE GIVEN. SLIGHT VARIATIONS IN THICKNESS AND GRILL TEMPERATURE VARIATIONS AFFECT TIMING. 

 6. STEAKS MAY BE PREPARED IN OVEN. USE 1 LB (2 CUPS) SALAD OIL OR MELTED SHORTENING. BRUSH BOTH SIDES OF TEMPERED STEAKS WITH OIL. ARRANGE IN ROWS 3 BY 5 ON RACK (19 1/4 BY 13 1/4 BY 1 3/8 INCHES(. PLACE RACKS ON SHEET PANS . PLACE RACKS ON SHEET PANS. 

COOK IN 450 F. TO 500 F. OVEN TO DESIRED DEGREE OF DONENESS . 

DO NOT TURN STEAKS. IF CONVECTION OVEN IS USED, OMIT BRUSHING WITH SALAD OIL OR MELTED SHORTENING. COOK IN 400 F. OVEN TO DESIRED DEGREE OF DONENESS. 

THE CONVENTION OVEN RECIPE IS READY TO SERVE...ENJOY IT !!

Grilled Steak (Comvection Oven Method) Video :