Cooking steak in the oven can be a great hands-off way to prepare a tasty dinner. Many people enjoy wrapping their steaks in aluminum foil before popping them in the oven. This helps seal in moisture and allows the meat to gently cook in its own juices. But is aluminum foil safe for oven cooking? And does it actually produce the best results for steak?
Below we’ll explore the pros and cons of using aluminum foil for oven-cooked steak. We’ll look at factors like food safety, effects on flavor and texture, alternatives to foil, tips for success, and more. Read on to learn all you need to know about baking steak in aluminum foil.
Is Aluminum Foil Safe for Cooking in the Oven?
Aluminum foil is considered safe for most oven cooking tasks. According to the FDA, aluminum foil is permissible for direct food contact when used below temperatures of 450°F. Normal oven temperatures for baking tend to fall between 350-425°F, well within aluminum’s safe zone.
However, there are a few potential concerns to be aware of when using foil in the oven:
- Acidic or salty foods may interact with aluminum foil, especially if cooked for a long time. This can cause small amounts of aluminum to migrate into the food.
- Overheating aluminum foil can cause it to break down and leach more aluminum into food. Avoid exposing foil to oven temps above 450°F.
- Some research indicates that aluminum consumption may be linked to health issues like Alzheimer’s disease. More study is needed, but it may be prudent to limit aluminum consumption from cooking.
To minimize potential aluminum exposure from foil, avoid high-acid foods like tomatoes, limit oven time to under 2 hours, and keep oven temps moderate. Thicker, heavy-duty foil is also less likely to leach compared to standard wraps.
Does Aluminum Foil Cook Steak Well in the Oven?
Cooking steak in aluminum foil in the oven can produce decent results, but it also has some drawbacks compared to other methods. Here are some pros and cons to consider:
Potential Pros
- Retains Moisture: Foil helps seal in steam and juices during cooking, keeping the meat tender.
- Even Cooking: Foil distributes heat gently and evenly around the steak.
- Easy Clean-Up: Foil linings make oven clean up fast and simple.
Potential Cons
- No Maillard Reaction: The meat doesn’t brown well since it’s sealed, limiting flavor development.
- Steams and Boils: Juices pool in the foil, steaming and boiling rather than caramelizing on the meat surface.
- Soft Textures: Extended steam cooking can make textures mushy vs nicely caramelized.
For best results, it may be better to use a baking sheet lined with foil rather than fully wrapping steaks. This exposes the top side to hot oven air for improved browning and texture.
How to Cook Steak in Foil in the Oven
If you do want to use aluminum foil for oven steak, follow these tips to get the best outcome:
- Use heavy-duty foil to lower risks of leaching.
- Only wrap tightly for the first half of oven time, then open the foil to brown.
- Add a baking sheet underneath for stability and better browning from below.
- Brush steaks with oil so juices sizzle instead of pool.
- Try medium rare doneness – less time minimizes moisture loss.
- Let steaks rest 5-10 minutes before unwrapping to retain juices.
Oven Steak in Foil Time and Temperature
Aim for the following oven baked steak cooking times at a 400°F oven temp:
| Steak Thickness | Total Oven Time |
|---|---|
| 1 inch | 15-20 minutes |
| 1.5 inches | 25-30 minutes |
| 2 inches | 30-35 minutes |
For rare steak, shave off 2-3 minutes. For medium well, add 2-3 minutes. Adjust times as needed based on your oven and steak thickness.
Alternatives to Aluminum Foil for Oven Steak
Here are a few of the top options to consider instead of foil:
Baking Sheet
Lining a baking sheet with foil allows air flow for better browning. Place steaks on the sheet and flip halfway through cooking.
Broiling
Use the oven’s high-heat broiler to quickly brown steaks on both sides before finishing with gentler oven heat.
Wire Rack
A wire oven rack maximizes air circulation for excellent browning and prevents boiling in juices.
Cast Iron Skillet
Preheat a cast iron skillet, then sear steaks before transferring to the oven. The hot skillet gives a nice crust.
Conclusion
Cooking steak in aluminum foil in the oven can be done, but may not achieve ideal browning and textures. Limit foil contact time, use heavy duty foil, employ a baking sheet, and don’t overcook for best results. For superior oven steak, using a broiler, wire rack, or preheated skillet produces better caramelization and flavor overall.