Baking shouldn't be limited to certain times of the day or to homes that have yards to put grills on. By learning how to use the oven for baking, you can enjoy barbecue any time of the day.
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Method 1 of 3: Using Broilers for Grilling
Step 1. Set the cooking rack if the broiler is in the oven
Some broilers are on the rack under the stove, but some are in the oven. If it's in the oven, adjust the rack so that the top of the baking pan is 10-20 cm from the top of the oven.
- The closer to the heat source, the faster the roasting process. For example, if you want a more well-done steak, place it near the broiler. For medium-rare to medium-rare steaks, place them further away from the heat source.
- If the broiler is on a shelf under the stove, you don't need to make any adjustments.
Step 2. Preheat the oven to the highest temperature and turn on the broiler
Most ovens can reach a temperature of 290 °C. Preheat the oven for about 10 minutes with the baking sheet you will be using. This method will resemble the inside of an outdoor barbecue.
A broiler is basically a reverse roaster, but the heat comes from the top, not the bottom
Step 3. Use oven mitts to remove the pan once it's heated
Place it on the kitchen counter and toss in the seasoned meat (and vegetables). Baking pans will have grooves so that the fat can drip down and the meat doesn't fry in the fat itself.
Step 4. Put the pan back in the oven for 8-10 minutes
Leave the oven door slightly ajar. Most ovens will turn off the heating element once it reaches a certain temperature, and this will disrupt the cooking cycle. By leaving the door slightly ajar, the hot air will continue to flow throughout the meat being cooked.
- As with a regular barbecue, inspect the meat and turn it over while it cooks. Most dishes are cooked for 8-10 minutes. So, turn the meat over for about 4 or 5 minutes to make sure both sides are evenly cooked.
- If you're cooking vegetables, turn them all over as well.
Step 5. Use a meat thermometer to check the temperature
Medium-well to well cooked chicken and steaks should reach 70 °C. Medium-rare (half-raw) to rare (raw) steaks should be around 60 °C.
Insert the thermometer until the tip reaches the center of the meat. Leave it for some time until the monitor registers heat and the number does not change for a few seconds. If the meat is not cooked through, return it to the oven for 2-3 minutes
Step 6. Cool the meat for 5-10 minutes on the counter before cutting into pieces
Cooling will help the meat cook for a few more minutes while retaining the liquid. If you measure the temperature again, the number will go up. This is called “advanced maturation” and this is normal.
Don't forget to turn off the oven and broiler after removing the dish from the oven
Method 2 of 3: Using a Baking Pan in the Oven
Step 1. Use a special baking pan such as a cast iron pan with stripes on the bottom
These lines will make a nice grill mark on the steak. If you don't have one, you can buy a good quality cast iron skillet for a few hundred thousand at your local convenience store. Buy one that's striped - in addition to creating grilled lines, the indentation will also be a place for fat and liquid to pool.
The cast iron skillet retains heat very well making it ideal for baking in the oven
Step 2. Place the rack on the bottom support and preheat the oven
Preheat the oven and cast iron skillet for about 10 minutes at the highest temperature, which is around 290 °C.
By placing the rack on the bottom support, the hot air will have more room to move around the dish being cooked
Step 3. Put the prepared meat in a preheated cast iron skillet
Remove the pan from the oven. Use heat-resistant oven mitts to lift the pan, then arrange the dish with tongs.
If you're cooking vegetables, place them under the meat so that all the flavors blend together
Step 4. Cook the meat for 8-10 minutes in the oven
Check after 4-5 minutes and turn the meat over. If you are roasting vegetables, turn them over at the same time. Turning it over will allow the food to cook evenly in the shortest possible time.
Step 5. Use a meat thermometer to check the temperature
The safe temperature for chicken and well-done steak is 70 °C. For medium-rare and rare steaks the safe temperature is in the range of 60 °C.
Insert the tip of the thermometer into the center of the meat being cooked. Leave it there until the temperature stops increasing. The measurement will take no more than 1 minute
Step 6. Remove the cooked dish and turn off the oven
Let the steaks sit for 5-10 minutes before cutting them to give the meat time to cool. This time will help the meat retain all its juices. Remove the meat from the skillet onto a cutting board, then chop.
Method 3 of 3: Creating a Smoky Smell
Step 1. Prepare the dish using smoked spices
A cast-iron skillet will create pretty grill lines, but since there's no smoke like the combustion of a charcoal or gas grill, replace it with a well-seasoned method of meat.
- Dry the meat before seasoning so it doesn't burn in the oven.
- Add smoked salt, smoked paprika, or dry barbecue seasoning from your favorite seasoning brand.
- Sprinkle the seasoning all over the sides of the meat and rub it over the surface with your hands.
Step 2. Sprinkle smoked olive oil over the vegetables to be roasted
Wash the vegetables and cut them into desired sizes, then sprinkle the smoked olive oil over them. Stir the vegetables until the oil is evenly distributed. Don't forget to add salt and pepper.
- Bell peppers, onions, asparagus, tomatoes, portobello mushrooms, zucchini, and purple eggplant are oven-heated and delicious to bake.
- Coating the bottom of a baking sheet or cast iron skillet with vegetables will blend the flavors of the meat into the vegetables.
Step 3. Use chipotle chilies in the sauce to add an element of smoke
You can use whole, canned, or powdered chilies. Chipotle chilies are smoked-dried jalapenos so they make a great condiment to add to this barbecue-style roast. You can also rub dry chili powder directly onto the meat.
