Learning how to cook steak in oven at 400 degrees Fahrenheit is a fantastic method for home cooks. Cooking a steak at 400°F in the oven is a reliable technique for achieving a beautifully seared crust and even doneness. This approach combines stovetop searing with oven finishing, giving you control and consistent results every time.
This guide will walk you through the entire process. You will learn how to choose the right cut, prepare it properly, and master the timing for perfect doneness.
How To Cook Steak In Oven At 400
This method, often called the reverse sear or a simple oven-finish, is straightforward. The core principle is to use high heat in the oven to cook the steak through after you’ve seared it. This ensures a juicy interior and a flavorful crust.
You only need a few key tools: a good oven-safe skillet (cast iron or heavy stainless steel is best), tongs, a meat thermometer, and of course, your steak. Let’s break down the steps.
Essential Tools And Ingredients
Gathering the right equipment before you start is crucial for a smooth cooking process. Here is what you will need.
Required Cooking Tools
- An Oven-Safe Skillet: A cast iron skillet is ideal because it retains heat beautifully and can go from stovetop to oven seamlessly.
- Instant-Read Meat Thermometer: This is non-negotiable for perfect doneness. Guesswork leads to over or undercooked steak.
- Tongs: For safely flipping and handling the steak without piercing it.
- Small Bowl: For mixing oil and seasonings if desired.
- Cutting Board: Let your steak rest before slicing.
Choosing Your Steak
The best cuts for oven cooking at 400°F are at least 1-inch thick. Thinner steaks will cook to fast in the high heat. Excellent choices include:
- Ribeye: Well-marbled and full of flavor, great for this method.
- New York Strip: Leaner than ribeye but still tender and beefy.
- Filet Mignon: Very tender, benefits from the oven’s even heating.
- Sirloin: A more economical option that still turns out great.
Simple Seasoning For Maximum Flavor
Steak needs little more than salt and pepper to shine. Use coarse kosher salt and freshly ground black pepper. You can add other dry seasonings like garlic powder or smoked paprika if you like. Pat the steak completely dry with paper towels before seasoning; this is key for a good sear.
Step-By-Step Cooking Instructions
Follow these steps carefully for a perfectly cooked steak. The process takes about 15-20 minutes total, depending on thickness and desired doneness.
- Prepare the Steak and Oven: Take the steak out of the refrigerator about 30-45 minutes before cooking. Letting it come closer to room temperature promotes even cooking. Preheat your oven to 400°F. Pat the steak dry thoroughly with paper towels.
- Season Generously: Drizzle a small amount of high-heat oil (like canola, avocado, or vegetable oil) on both sides of the steak. Then, season all over with a heavy coat of salt and pepper, pressing the seasoning into the meat.
- Sear the Steak: Place your oven-safe skillet on the stovetop over medium-high heat. Let it get very hot for a couple minutes. Carefully place the seasoned steak in the hot, dry skillet. Sear without moving it for 2-3 minutes, until a deep brown crust forms.
- Flip and Transfer to Oven: Use tongs to flip the steak. Immediately transfer the entire skillet to the preheated 400°F oven. This step is where the oven does the main work of cooking the interior.
- Cook to Desired Doneness: Cook time in the oven varies. For a 1-inch thick steak, it typically takes 6-10 minutes. The only reliable way to know is to use your meat thermometer. Check the internal temperature about halfway through the expected time.
- Rest the Steak: Once the steak reaches your target temperature, remove the skillet from the oven. Use tongs to move the steak to a cutting board or plate. Let it rest, loosely tented with foil, for at least 5-10 minutes. This allows the juices to redistribute.
Internal Temperature Guide For Doneness
Using a thermometer is the only way to guarantee your steak turns out exactly as you want it. Here are the USDA-recommended safe temperatures and the corresponding levels of doneness. Always insert the thermometer into the thickest part of the steak, away from bone or fat.
- Rare: 120-125°F (very red, cool center)
- Medium Rare: 130-135°F (warm red center) – This is the ideal for many steak lovers.
- Medium: 140-145°F (warm pink center)
- Medium Well: 150-155°F (slightly pink center)
- Well Done: 160°F+ (little to no pink)
Remember, the steak’s temperature will rise about 5 degrees during the resting period. This is called carryover cooking. You should account for this by removing the steak from the oven 5 degrees below your final target temperature.
Common Mistakes And How To Avoid Them
Even with a simple method, small errors can affect the outcome. Here are pitfalls to watch for.
Not Preheating The Skillet Enough
A lukewarm skillet will not create a proper sear. You need that initial blast of high heat to trigger the Maillard reaction, which creates flavor and crust. Let your skillet heat on the stovetop for a full 2-3 minutes until it’s visibly hot.
Skipping The Resting Period
Cutting into a steak immediately after cooking causes all the flavorful juices to run out onto the plate. Letting it rest for 5-10 minutes allows the muscle fibers to relax and reabsorb those juices, ensuring every bite is moist.
Using A Thin Steak
A steak thinner than 1 inch will cook through to quickly in a 400°F oven, often before a good crust can form. It can easily become overcooked. If you only have thin steaks, reduce the oven time significantly or consider a different cooking method like pan-searing alone.
Advanced Tips For Better Results
Once you’ve mastered the basic technique, these tips can help you refine your results even further.
The Reverse Sear Method
For exceptionally even cooking and a perfect edge-to-edge pink interior, try the reverse sear. This involves cooking the steak in a low oven (250°F) first until it’s about 10-15 degrees below your target temperature. Then, you sear it in a blazing hot skillet for 60-90 seconds per side to develop the crust. This method is excellent for very thick cuts.
Using Butter And Aromatics
For extra richness, you can baste the steak during the searing phase. After flipping the steak in the skillet, add a few tablespoons of butter, along with fresh herbs like thyme or rosemary and garlic cloves. Tilt the pan and spoon the melted butter continuously over the steak for the last minute of searing before it goes in the oven.
Checking Steak Doneness Without A Thermometer
While a thermometer is best, you can use the hand test as a rough guide. Gently press the center of the steak. If it feels very soft and spongy, it’s likely rare. If it has some spring but yields gently, it’s medium-rare. A firm feel indicates well-done. This method takes practice and is less reliable than a thermometer.
Frequently Asked Questions
Here are answers to some common questions about cooking steak in the oven.
Can I Cook A Frozen Steak At 400 Degrees?
It is not recommended to cook a steak directly from frozen at 400°F. The exterior will overcook before the interior thaws and cooks through. For best results, thaw the steak completely in the refrigerator first, then pat it dry and proceed with the recipe.
How Long Do You Cook A Steak In The Oven At 400?
For a 1-inch thick steak, the total oven time is typically between 6 and 10 minutes, depending on your desired doneness. A 1.5-inch steak may need 10-14 minutes. Always use a meat thermometer to check for doneness rather than relying solely on time.
Do You Cover Steak When Baking It?
No, you should not cover the steak when baking it at 400°F. Covering it would trap steam and prevent the surface from drying out and forming a good crust. The goal is a dry, hot heat to finish the cooking process.
What Is The Best Pan To Cook Steak In The Oven?
The best pan is a heavy, oven-safe skillet. Cast iron is the top choice due to its superior heat retention and ability to develop a fantastic sear. A thick-bottomed stainless steel skillet that is oven-safe is also a good option.
Should You Flip The Steak In The Oven?
No, you only flip the steak once. You sear the first side on the stovetop, flip it, and then immediately transfer it to the oven. You do not need to flip it again while it is in the oven. The hot, ambient air of the oven will cook it evenly on all sides.
Serving Suggestions And Final Thoughts
A perfectly cooked steak deserves simple accompaniments. Classic pairings include a baked potato, roasted vegetables like asparagus or mushrooms, or a crisp green salad. A pat of compound butter melting over the hot steak adds a luxurious finish.
Cooking steak in a 400-degree oven is a simple, effective technique that delivers restaurant-quality results at home. The combination of stovetop searing and oven finishing gives you a steak with a crisp, flavorful crust and a juicy, tender interior. Remember the key steps: dry the steak, season well, get the pan hot, sear properly, use a thermometer, and always let it rest. With a little practice, this method will become your go-to for a reliable and impressive meal any night of the week.