Baking Steak Chunks: Timing Tips (2024)

Steak cubes are bite-sized pieces of beef cut from larger steak cuts or roast. They are ideal for kebabs, stir-fries, stews, and salads. The best cuts of beef for steak cubes include filet mignon, ribeye, sirloin, and New York Strip.

To cook steak cubes in the oven, preheat your oven to 400°F (200°C). Season the steak cubes with salt, pepper, and any desired herbs and spices. Drizzle olive oil over the cubes and gently toss them to ensure they are evenly coated. Place the cubes on a baking sheet in a single layer and bake for 10-16 minutes, depending on the desired level of doneness.

For a complete one-pan meal, you can add sliced vegetables like bell peppers, onions, and mushrooms to the baking sheet and toss them in olive oil, salt, and pepper.

How to prepare steak chunks for cooking

Preparing steak chunks for cooking is a simple process, but there are a few key steps to follow to ensure the best results. Here's a step-by-step guide on how to prepare steak chunks for cooking:

Choose the Right Cut of Steak:

Select a boneless, quick-cooking cut of steak that is between one and one-and-a-half inches thick. Good options include sirloin, ribeye, strip steak, or filet mignon. If you are using thicker cuts like ribeye or filet mignon, aim for a thickness of around 1 to 1.5 inches.

Bring the Steak to Room Temperature:

Take the steak out of the refrigerator 30 minutes before cooking to allow it to come to room temperature. This step is crucial for even cooking and ensuring the steak cooks through evenly.

Trim and Cut the Steak:

Trim any excess fat from the meat. Then, cut the steak into strips that are less than 1 inch wide. Rotate the meat and cut it into small, bite-sized pieces. Remove any remaining large chunks of fat, gristle, or long silvery membrane.

Marinade (Optional):

While not necessary, marinating your steak chunks can add extra flavour. Whisk together a marinade of soy sauce, olive oil, balsamic vinegar, mustard, maple syrup, molasses, sesame oil, cinnamon, cloves, salt, and pepper. Place the steak chunks in the marinade and refrigerate for 6 to 24 hours. Remove the steak chunks from the marinade and shake off the excess before cooking.

Dry and Season the Steak:

Use paper towels to pat the steak chunks dry. Generously season the meat with salt and pepper on all sides. You can also experiment with other seasonings or dry rubs to add extra flavour.

Preheat the Skillet:

Turn on your exhaust fan and heat a heavy-based skillet over medium-high to high heat. Cast iron or stainless steel skillets are the best options, as they can withstand high temperatures. Heat the skillet until it is very hot and you can see smoke.

Add Oil to the Pan:

Add a high-heat cooking oil, such as avocado oil or vegetable oil, to the pan. You'll know the oil is hot enough when it begins to shimmer and move fluidly around the pan.

Now your steak chunks are prepared and ready for cooking! You can follow a recipe for baked steak chunks or try pan-searing them for a delicious crust. Enjoy your homemade steak chunks!

Oven temperature and cooking time

The oven temperature and cooking time for baking steak chunks depend on the level of doneness you want to achieve and the type of steak you are using.

For thicker cuts of steak, such as ribeye or filet mignon, preheat your oven to 450°F (230°C). For thinner steaks, like flank and skirt steak, use the broiler setting.

The cooking time will vary depending on the level of doneness desired. As a general guideline, thicker cuts of meat will take around 10 minutes in the oven after searing on the stovetop, while thinner cuts of meat will take about 6 minutes per side under the broiler.

• Rare: 120°F to 125°F (49°C to 52°C)
• Medium-rare: 130°F to 135°F (54°C to 57°C)
• Medium: 140°F to 145°F (60°C to 63°C)
• Medium-well: 145°F to 150°F (63°C to 66°C)
• Well done: 155°F to 160°F (68°C to 71°C)

It's important to note that these temperatures are measured in the thickest part of the steak. Additionally, remember that the steak will continue to cook a bit after being removed from the oven, so it's better to err on the side of caution and remove it slightly earlier than you think necessary.

If you're using a convection oven, you may need to reduce the temperature by about 25°F (15°C) and check for doneness a bit earlier, as convection ovens tend to cook faster.

When cooking steak chunks, it's a good idea to use a meat thermometer to ensure that your steak is cooked to your desired level of doneness. Insert the thermometer into the thickest part of the meat to get an accurate reading.

Steak chunk doneness levels

Blue Rare (115°F / 46°C)

Blue rare is similar to rare but the steak is cooked slightly less. The outside of the steak is quickly seared, leaving the inside red and cool. It is named blue rare due to the association of the colour blue with "cold" and "cool", indicating the desired interior temperature. To achieve this, sear the steak at 400°F for a few minutes on each side.

Rare (125°F / 52°C)

A rare steak has a seared or grilled exterior, while the centre remains soft and red. The searing cooks a thin outer layer, leaving the centre very red. Rare steaks are cooked at a high temperature for several minutes on each side.

Medium-Rare (130°F / 54°C - 57°C)

Medium-rare is one of the most popular doneness levels, offering a juicy and tender steak with a deep pink hue in the middle. It is achieved by removing the steak from the heat when it reaches 130°F and allowing it to rest, as the temperature will continue to rise.

Medium (140°F / 60°C - 63°C)

A medium steak has a seared exterior and a lighter pink centre, with no visible dark red. It offers slight resistance when pressed with a finger.

Medium-Well (150°F / 66°C)

Medium-well steak is cooked to a final temperature of 150°F. It has a trace amount of pink in the centre and a larger brown exterior, with more resistance when pressed.

Well-Done (160°F / 71°C)

A well-done steak is cooked throughout, with no pink visible in the centre. Much of the fat and juices have been rendered, resulting in a drier texture. The final temperature is 160°F or higher.

It's important to note that these temperatures are for whole steaks, and the cooking time and temperature may vary depending on the size and shape of the steak chunks. Additionally, it is recommended to use a meat thermometer to accurately determine the doneness level, as colour alone is not a foolproof indicator.

Steak chunk seasoning

There are many ways to season steak chunks, and the best method for you will depend on your personal preferences and what ingredients you have available. Here are some ideas for seasoning your steak chunks before baking:

Salt and Pepper

A simple yet classic combination, salt and pepper are the only seasonings that some steak enthusiasts will use. Sea salt or kosher salt are popular choices, and you can use whole peppercorns or pre-ground pepper.

Herbs

You can add dried or fresh herbs to your steak chunks to add extra flavour. Some commonly used herbs include rosemary, thyme, and oregano.

Spices

Spices can add a kick of flavour to your steak chunks. Some spices that pair well with steak include garlic, paprika, cumin, and coriander. You can use fresh, powdered, or granulated forms of these spices.

Sweetness

Adding a touch of sweetness to your steak seasoning can help with the caramelisation process when cooking. Brown sugar is a good option for this.

Oil

Coating your steak chunks in a high-heat oil such as avocado oil will help the seasonings stick to the meat and promote even cooking.

Steak Seasoning Blends

There are many pre-made steak seasoning blends available, or you can make your own by combining some of the ingredients mentioned above. A simple blend might include salt, pepper, garlic powder, onion powder, and smoked paprika. You can experiment with different combinations and amounts to find your favourite blend.

Steak chunk marinade

Marinating a steak helps to tenderise the meat and adds flavour. While some top-quality steaks can go without a marinade, cheaper steaks benefit from the process.

The length of time you should leave a steak to marinate depends on the size and variety of the cut. Thinner cuts, such as skirt or flank steaks, should be marinated for 2-4 hours. Tougher cuts, such as top sirloin or sirloin tip, will benefit from marinating overnight (about 8 hours).

There are many different ingredients you can use to make a steak marinade. Here are some suggestions:

• Soy sauce: adds a bit of salt and tons of flavour.
• Lemon juice: adds acidity to tenderise and flavour the meat.
• Olive oil: helps seal in the meat's juiciness.
• Balsamic vinegar: perfect for tenderising the meat.
• Worcestershire sauce: one of the best umami flavours for beef.
• Spices and seasonings: dried basil, garlic powder, dried parsley flakes, white pepper, and minced garlic all make great additions.

Example steak chunk marinade recipes

Example 1

• ⅓ cup soy sauce
• ⅓ cup lemon juice
• ½ cup olive oil
• ¼ cup Worcestershire sauce
• 1 tablespoon minced garlic
• 2 tablespoons Italian seasoning
• 1 teaspoon pepper
• ½ teaspoon salt
• Pinch of red pepper
• 1½ pounds steaks (e.g. rib eye or New York)
• 2 tablespoons butter
• Fresh chopped parsley

Example 2

• ¼ cup balsamic vinegar
• 2 tablespoons brown mustard
• 2 tablespoons maple syrup
• 2 tablespoons molasses
• 1 tablespoon sesame oil
• 1 teaspoon ground cinnamon
• Salt and ground black pepper to taste
• 2 pounds sirloin steak tips
• 1 cup beef broth, or as needed

Cooking your steak chunks

Once you've finished marinating your steak chunks, it's time to cook them. Here's a simple method for baking steak chunks in the oven:

• Preheat your oven to 425°F (220°C).
• Remove the steak chunks from the marinade and shake off any excess.
• Put the steak chunks into a baking dish and fill the bottom of the dish with beef broth.
• Bake in the oven for about 25 minutes, flipping halfway through.
• Check that your steak chunks are cooked to your liking. For medium doneness, an instant-read thermometer inserted into the centre should read 140°F (60°C).

Frequently asked questions