Semitendinosus muscles were cooked in a steam-assisted hybrid oven and also convection ovens at three different oven temperatures (180, 210, and 240 degrees C) until three different end point temperatures [65 degrees C (medium-rare), 72 degrees C (medium), 80 degrees C (medium-well)] were reached. Textural properties of cooked beef were investigated by the Warner Bratzler shear test and texture profile analysis. Cooking loss and free moisture content of muscle tissue was determined for each cooking condition. In addition, sensory analysis was carried out in order to compare with the instrumental results and correlations between instrumental texture parameters and sensory results. Steam-assisted hybrid oven cooking of beef resulted in a tougher texture, higher cooking loss, and lower free moisture content than convection cooking. High correlation coefficients (r(2) > 0.70) were observed between instrumental texture measurements and sensory results for all ovens, especially in terms of tenderness. The free moisture content and adhesiveness values were also correlated well with juiciness (r(2) > 0.70) for all oven types.