Cooking a steak at 200 degrees Fahrenheit (approximately 93 degrees Celsius) is considered a very low and slow method of cooking, often used for techniques like sous vide or slow roasting. However, it's important to note that cooking a steak at such a low temperature will result in a very different texture and doneness compared to traditional steak-cooking methods.
Cooking times will vary depending on the thickness of the steak and your desired level of doneness. Since cooking a steak at 200 degrees is not a common method, I'll provide a general guideline for slow roasting a steak at a slightly higher temperature (around 225-250 degrees Fahrenheit or 107-121 degrees Celsius) instead:
Preheat your oven to the desired temperature (225-250°F / 107-121°C).
Season your steak with salt, pepper, and any desired herbs or spices.
Place the steak on a wire rack set inside a baking sheet or a roasting pan. Using a wire rack will help air circulation and prevent the steak from sitting in its juices.
Cook the steak in the preheated oven until it reaches your preferred level of doneness. The cooking time can vary significantly, but as a general guideline:
- For a 1-inch thick steak, it may take around 1.5 to 2 hours to reach medium-rare doneness (135-140°F / 57-60°C).
- For thicker cuts, like 1.5 to 2 inches, it may take 2 to 3 hours or more.
To be certain about the steak's doneness, use a meat thermometer to check the internal temperature. Keep in mind that the steak will continue cooking after being removed from the oven, so you can remove it from the oven when it is a few degrees below your desired final temperature.
After cooking, let the steak rest for a few minutes before serving.
Again, cooking a steak at 200 degrees Fahrenheit is not a common practice, and the times provided above are for slow-roasting at a slightly higher temperature. If you're looking for a more traditional way to cook a steak, consider pan-searing, grilling, or broiling at higher temperatures for shorter cooking times.