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Broiled steak cooks best on a hot pan close to the heat, with a short rest that finishes the center and keeps the crust crisp. Broiling is the indoor move for steak when you want hard heat, dark browning, and a fast dinner without dragging out a grill. The broiler blasts heat from above, so […]

Sear-then-oven steak starts on a hot pan for browning, then finishes with gentle heat so the center cooks evenly without drying out. Cooking steak with a pan sear followed by the oven is one of the steadiest ways to get a dark crust and a rosy middle in the same piece of meat. The skillet

A medium-well steak in the oven turns out best when you start with high heat, track the center with a thermometer, and rest it before slicing. Cooking steak in the oven medium well is all about control. You want a browned outside, a center with only a faint blush, and meat that still has some

Broiled steak stays juicy when the meat is dry, the pan is hot, and the center is pulled at the right temperature. Broiling is the closest thing your oven has to an upside-down grill. The heat comes from above, it hits hard, and it can give steak a dark crust in minutes. Done well, it

Broiled steak cooks with fierce top heat, so a thick, dry, well-salted cut can brown fast while staying juicy in the middle. Broiling is one of the easiest ways to get steakhouse-style color without dragging out a grill or heating a heavy skillet until your kitchen turns smoky. The broiler throws intense heat from above,

A toaster oven can cook steak with a browned crust and rosy center when you use high heat, a dry surface, and a short rest. Steak in a toaster oven sounds like a backup plan. Done right, it doesn’t eat like one. A compact oven can turn out a strip, ribeye, or sirloin with a

A thick, well-salted steak cooks evenly in a hot oven and stays juicy when you pull it a few degrees before your target doneness. Cooking steak in a conventional oven is one of the easiest ways to get a tender, browned piece of beef without juggling a skillet, splatter, and smoke. It works well on

Bone-in chicken breast turns out tender in the oven when you season it well, use steady heat, and cook it to 165°F at the thickest part. Split chicken breast is one of those cuts that can swing both ways. Done right, it gives you moist meat, crisp skin, and plenty of flavor from the bone.

Spaghetti squash cooks well in the oven with a little water in the pan, which helps the flesh turn tender while keeping the strands easy to scrape. If you want spaghetti squash that pulls into long, tender strands instead of dry shreds or a wet mash, the oven-and-water method is one of the easiest ways

Baked spaghetti cooks evenly in the oven when the noodles are coated well, covered at first, and baked until tender. Spaghetti is usually boiled on the stove, yet the oven can do the job neatly when you set it up the right way. This method works well on busy nights, feeds a group with less