Hi,
Please provide temperature to cook a rib eye steak* for me only in a fan asssited oven. Optional additions are oil and various seasoning if you think they are important.
No biggy if it ain’t perfect this is just for stodge.
Thanks 
*from a cow
He’s back!
It it’s a good quality steak, I just sprinkle it with a bit of salt and some butter. I always sear it in a cast iron skillet on the stop top first, but I guess you don’t’ have to. Then I put it in the over 425 for 5-7 minutes, check the temp, 145 for medium rare. If it’s not done, yet I check every couple of minutes.
Sorry to be an idiot asking for my hand to be held… but I am a bit of an idiot when it comes to this.
Are you saying cook it at 425 for 5-7 minutes then cook it at 145?
You cannot be saying that actually, (bear in mind I think in centigrade but I will convert from farenheit for ye, don’t worry about that) because the latter temp makes no sense but what is the reality?
sorry, ran out of time, I’m just going to put the steak in the oven at 175 for half an hourish and see what happens, thanks all anyway
This means that the meat should reach an internal temperature of 145 for medium rare. If you have a meat thermometer
Ah, ok. No, in fact I have an oven (well it’s a rented flat) that when the temperature goes above 425 f (roughly) there’s a load of smoke produced, and even though I put the extractor fan on full it’s really painful to go into the kitchen in the sense that when I open the oven it hurts my eyes; I mention that not cause it’s relevant to your meat thermometer business as such but just cause it shows how rubbish my equipment is.
Anyway the meat is in the oven now so don’t worry about this thread but thanks for all the help
What temperature scale are you using? The oven temperature and the temperture of the meat when done are two different things. Rhiannon is saying cook the steak at 425F until it reaches an internal temperature of 145F. If fan assisted means a convection oven then things will move a little faster. If you can, preheat the pan to sear the meat when you put it in for better flavor. Then you can turn the heat down and let it cook a little slower to get the right temperature. If you don’t have a meat thermometer then slice into the steak after 5-7 minutes to see if it’s done.
Laura Calder, God love her, would tell you to stick it in the oven at 400 degrees (or, as Jamie Oliver would say, “at full whack”), because that’s what the French do.
As do I 
Is the consensus that cooking in the oven at around 400 degrees is a better option than broiling the steak in the oven under the upper heat coils?
If you have a broiler, I’d say use that instead (I would).
If you stick it in the oven at 400 degrees, I’d say keep a very close eye on it.
No. Use the broiler.
The smoky oven just means you need to clean it. Rented flat or not, ovens need cleaning now and then.
Welcome back. Hope the steak was OK.
Stove top is the best place to cook a rib eye, in a cast iron pan on high heat.
Depends on the thickness.
High heat is okay for thinner steaks since they aren’t on the heat that long.
Thick steaks need lower heat (medium-ish). That is, if you are stove top only and not finishing in an oven after the sear. High heat on a thick steak will end up with raw steak in the center.
I would also give it a good coating of olive oil, sea salt, and freshly-ground pepper immediately before searing it.
Agreed. I’ve had even better results starting a thick steak in the oven (250 for 15-20 mins), and then searing it off in the pan.
Flat pan, or with a ribbed (corrugated) surface? :dubious: