Instructions

1. Select a lean cut of steak, such as strip loin (New York strip or Kansas City strip) or sirloin. Cuts of beef with more fat such a ribeye steak may spatter in the superheated environment. Choose a steak around 1-inch thick.

2. Pat the steak dry with a paper towel on both sides. Sprinkle both sides of the steak liberally with salt and pepper. Set aside.

3. Preheat convection oven to 480 degrees F.

4. Determine how long you need to cook the steaks. For example, in a conventional oven or a grill, a 1-inch thick steak will be cooked to rare in eight to 10 minutes; cooked to medium in 12 to 14 minutes; and well done at about 16 to 20 minutes. For a conventional microwave, it could be half that amount. Determine how you want your steak cooked and reduce that cooking time by 25 percent. For example, if you want your steak cooked rare, it should cook in the convection oven for no more than four to five minutes

5. Place steak on a microwave-safe plate. Place steak in oven. You can cook up to two at a time if the steaks will fit completely on the plate; otherwise, cook them one at a time.

6. Flip steak halfway through the predetermined time to brown the other side.

7. Remove steak from convection oven. Check internal temperature in the center of the steak using an instant-read thermometer. Return underdone steak to the oven and cook for another minute or two.

8. Allow steak to rest for at least five minutes before serving to allow the juices to redistribute within the meat. Turn off the convection microwave oven.