What is
Roasted Steak?

Roasted steak is a cooking method that involves cooking a cut of beef in an oven, which allows it to cook evenly and develop a crispy outside while staying juicy inside. This method is often used for larger cuts of meat, such as ribeye or sirloin, and pairs well with a variety of seasonings and side dishes.

Origins & History

Roasted steak has origins in culinary traditions around the world, notably in Western cuisine where roasting beef has been a traditional method for centuries. The technique has evolved over time, with modern interpretations often employing various spices and marinades to enhance flavor.

Taste & Texture

The taste of roasted steak is rich and savory, with a slightly charred flavor from the roasting process. The interior is typically tender and juicy, often enhanced by the seasonings used during preparation.

Ingredients

Beef Steak

A cut of beef from various parts of the cow, typically chosen for its tenderness and flavor. Common cuts for roasting include ribeye, tenderloin, and sirloin.

Salt

A mineral used to enhance the flavor of the steak, helping to draw out moisture and create a crust during roasting.

Black Pepper

Freshly ground black pepper adds a spicy and aromatic quality that complements the beef's natural flavor.

Olive Oil

Used to coat the steak before roasting, it helps to keep the meat moist and adds flavor.

Garlic

Often used in the seasoning mix for added flavor; can be whole, minced, or in powder form.

Herbs

Fresh or dried herbs like rosemary, thyme, or parsley can be used for additional flavor and aroma.