STEAKHOUSE MODE USAGE TIPS
Tips for getting the best results with Steakhouse Mode in your GE Profile oven
Do you take your steak rare, medium, or well done? While it’s easy to make your choice when eating at your favorite steakhouse, achieving just the right level of doneness at home can be a challenge—until now. Select models of GE and GE Profile smart ranges and smart ovens are receiving our latest WIFI software update called Steakhouse Mode that makes it easy to cook your steaks to preferred doneness every time.
To help you achieve your ideal steak at home using Steakhouse Mode, follow our 3-step cooking process: Heat, sear, and rest.
HEAT
Using the oven probe to accurately ensure the steak reaches the target temperature, cook your steak in the oven at the temp you choose for your desired doneness. (Note: The steak continues to cook during searing, so the probe target temp may not match the ultimate target temperature for your doneness.)
SEAR
After CAREFULLY removing the probe, sear your steak for time determined by the doneness you desire.
REST
After searing, remove the steak from the oven and allow it to rest for at least 5 to 10 minutes to complete the cooking process and reach its final doneness. (Note: Your steak may transition an entire level of doneness while resting (i.e., go from rare to medium.)
PREPARE YOUR STEAK
• The best types of steak to cook with Steakhouse Mode are tender cuts around 1.5” to 2” thick. Cuts that work well include ribeye, tenderloin, T-bone, NY strip, and top-sirloin steaks. With bone-in steaks (i.e., T-bone), make sure the probe doesn’t touch the bone when you insert it.
• Marinades are ok to use beforehand, but not necessary. We had great results just using salt, pepper, and a few of our favorite spices sprinkled on both sides of the steak before we cooked it.
• For best cooking performance, we recommend using a broil pan with a grid (e.g., our grid broil pan) or a sheet pan with a baking rack placed on top. Using a grid pan or rack positions the steaks at the proper distance from the top of the oven for best searing and prevents splattering during the second searing stage of cooking.
• Place your pan on the fourth rack in your oven (counting up from the bottom, make sure your oven rack is positioned four levels up).
PROBE PLACEMENT
• When you place the oven probe into your steak, the tip of the probe should be in the thickest part of the steak (centered vertically) and the probe shaft should be fully inserted horizontally into the meat while ensuring it isn’t touching any bone or the pan itself. This will help you achieve proper doneness.
• For smaller steaks such as a Filet Mignon, we recommend placing two steaks together on the same probe so that the shaft of the probe is NOT exposed.
• If it’s impossible to fully insert the probe (i.e., your steak is too short), the probe may read a higher temperature than the steak’s actual internal temperature, which could result in an underdone steak. If this happens, add additional Broil High time at the end of the cycle, OR select the next doneness level above to try to achieve the right doneness level (e.g., choose Medium if you want a Medium Rare steak).
FINAL TIPS
• We recommend allowing the steak to rest for up to 10 minutes to allow the juices to be retained instead of flowing out when cut.
• Even though your steak will be delicious as is, you can find some recipes for sauces to compliment the flavor from this article provided by Omaha Steaks.
• For more information on using Steak Mode, read our FAQ.