How to Make Steak in a Turbo Cooker

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Things You'll Need

  • Steak seasoning

  • Long kitchen fork or tongs

  • Meat thermometer (optional)

Grilling a steak in a turbo cooker can be accomplished in minutes. Even if the steak is frozen, it can be cooked quickly in a turbo cooker. Turbo ovens cook by convection, meaning a fan blows the hot air around the food so it cooks quickly and evenly. Steaks can be cooked in a turbo oven in as little as 6 minutes and be perfectly browned, just as if you had grilled them or broiled them in the oven.


Step 1

Assemble your turbo oven according to the manufacturer's specifications. If you do not have the user's manual, many manufacturers have the manuals available online for download.

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Step 2

Preheat the turbo oven to 350 degrees Fahrenheit if your turbo cooker brand recommends this step.

Step 3

Season the steak or steaks on both sides with your choice of seasonings. Alternatively, you can marinate the steaks for 2 hours or overnight before cooking.

Step 4

Arrange the steaks on the cooking rack, allowing room between each steak so the air can flow around each individual steak.


Step 5

Set the cooking time to 6 minutes for a rare steak, 10 minutes for medium or 12 minutes for well done. Double this time if the steak is still frozen.

Step 6

Use a meat thermometer, if desired, to ensure the meat has reached the proper state of doneness. According to the Food Safety and Inspection Service of the USDA, a rare steak will read 145 degrees Fahrenheit internally, medium will read 160 degrees Fahrenheit and a well-done steak will read 170 degrees Fahrenheit.

Step 7

Use a long kitchen fork or kitchen tongs to remove the steak from the oven and place it on a serving plate or platter.


Some turbo oven manufacturers recommend spraying the cooking rack and the inside of the oven with nonstick spray before cooking to aid in the cleanup process.

Steaks thicker than 1 inch will need more cooking time, while thinner steaks will require less time. To determine proper doneness, use a meat thermometer and record the cooking times on paper for future reference.


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