Getting that perfect steak can feel tricky, but it’s really simple once you know the timing. The key to a great finish is knowing exactly how long to put steak in oven after sear. This method gives you a beautiful crust and a perfectly cooked inside every time.
You don’t need to be a chef. With a good pan, an oven, and a meat thermometer, you can cook steak better than most restaurants. It’s all about managing the heat. The sear creates flavor, and the oven finishes the cooking gently.
Let’s walk through the simple steps. I’ll explain why each step matters and give you the clear times and temperatures you need.
How Long To Put Steak In Oven After Sear
This is the core of the method. The time in the oven depends entirely on how thick your steak is and how you like it cooked. A thin steak might not need any oven time at all. A thick one needs a few minutes to cook through without burning the outside.
Here is a simple guide. These times assume you start with a steak at room temperature and sear it well for about 2 minutes per side first.
- For a 1-inch thick steak: 2-4 minutes in a hot oven (400°F). This is for medium-rare to medium.
- For a 1.5-inch thick steak: 5-8 minutes. This is the most common thickness for this method.
- For a 2-inch thick steak (like a ribeye): 8-12 minutes. The oven time is crucial here.
Remember, these are estimates. The only sure way to know is to use a meat thermometer. That’s your best friend in the kitchen for perfect meat.
What You Need for the Perfect Steak
Gathering your tools first makes everything easier. You won’t need anything fancy.
- A thick-cut steak (at least 1 inch thick). Ribeye, strip, or filet are great.
- A heavy, oven-safe skillet (cast iron is perfect).
- Tongs (never a fork to avoid poking holes).
- A reliable instant-read meat thermometer.
- High-heat cooking oil (like avocado or canola).
- Butter, garlic, and fresh herbs for basting (optional but recommended).
- Salt and coarse black pepper.
Step-by-Step: Sear and Oven Finish
Follow these steps in order. Don’t rush the preheating steps—they’re important for the sear.
Step 1: Prepare the Steak
Take the steak out of the fridge about 30-40 minutes before cooking. Pat it completely dry with paper towels. This is the secret to a good crust. Moisture steams the meat instead of searing it.
Season generously with salt and pepper on all sides just before cooking. Don’t be shy with the salt.
Step 2: Preheat Everything
Place your oven-safe skillet on the stove over medium-high heat. Let it get hot for a few minutes. At the same time, preheat your oven to 400°F. A hot pan and a hot oven are non-negotiable.
Step 3: Sear the Steak
Add a tablespoon of oil to the hot pan. It should shimmer. Carefully place the steak in the pan. You should hear a strong sizzle.
Do not move it! Let it sear undisturbed for about 2 minutes. Use your tongs to peek and check for a golden-brown crust. Then, flip and sear the other side for another 2 minutes. If you have a fatty edge, you can sear that too by holding the steak with tongs.
Step 4: Add Flavor (Optional)
If you’re using butter and aromatics, add them now. Reduce the heat to medium. Add a few tablespoons of butter, a couple garlic cloves, and some thyme or rosemary to the pan. As the butter melts, tilt the pan and spoon the foaming butter continuously over the steak for about a minute. This adds incredible flavor.
Step 5: Transfer to the Oven
This is the main event. Without removing the steak from the pan, immediately transfer the whole skillet to your preheated oven. This is where you apply the guide for how long to put steak in oven after sear.
For a standard 1.5-inch steak, start checking at 5 minutes with your thermometer.
Step 6: Check the Temperature
Carefully remove the pan from the oven. Remember, the handle is extremely hot! Insert your meat thermometer into the thickest part of the steak.
- Rare: 120-125°F (remove from oven at 115°F)
- Medium-Rare: 130-135°F (remove at 125°F)
- Medium: 140-145°F (remove at 135°F)
The temperature will rise about 5-10 degrees while the steak rests. This is called carryover cooking.
Step 7: The Most Important Step – Rest
Take the steak out of the hot pan and place it on a cutting board or warm plate. Loosely tent it with foil. Let it rest for at least 5-10 minutes. This allows the juices to redistribute. If you cut it to soon, all the flavorful juices will run out onto the board.
Why This Two-Step Method Works Best
Using only a pan often leaves you with a overcooked outer layer before the center is done. The oven provides gentle, surrounding heat that cooks the steak evenly all the way through.
It’s the best of both worlds. You get the Maillard reaction (that’s the sciencey term for browning) from the sear for flavor and texture. Then the dry heat of the oven finishes the job without adding more color.
This method is especially forgiving for thicker cuts. It gives you a much larger window of perfect doneness compared to just pan-frying.
Common Mistakes to Avoid
Even with a good guide, small errors can affect your steak. Here’s what to watch for.
- Using a cold steak: This causes uneven cooking. Always let it come close to room temp.
- A crowded pan: Only cook one or two steaks at a time. Overcrowding creates steam.
- Moving the steak too soon: Let the sear develop. It will release from the pan when it’s ready.
- Skipping the rest: I know it’s tempting, but resting makes a juicier steak. It’s worth the wait.
- Not using a thermometer: Guessing leads to overdone steak. Trust the thermometer.
FAQ: Your Steak Finishing Questions
Can I use this method for other meats?
Absolutely. It works wonderfully for thick pork chops, lamb chops, and even some types of fish like salmon. The principle is the same: sear for flavor, oven for gentle finishing.
What if I don’t have an oven-safe pan?
You can sear in any pan, then transfer the steak to a preheated baking sheet or dish for the oven step. You might lose some of the pan drippings, but it will still work fine.
Do I need to reverse sear instead?
The reverse sear (oven first, then sear) is another great method, especially for very thick cuts. But for steaks 1.5 inches and under, the sear-then-oven method is simpler and faster for most home cooks.
How do I clean a cast iron pan after?
Let it cool slightly. Add some hot water and use a stiff brush or scraper. Avoid soap if you can. Dry it thoroughly on the stove, then rub a tiny bit of oil in it to keep it seasoned.
My steak is thinner than 1 inch. What should I do?
For thin steaks, you can usually cook them entirely in the pan. Just use high heat and a shorter cooking time on each side. They likely won’t need any oven time at all.
Mastering the timing for how long to put steak in oven after sear takes the guesswork out of cooking steak. It’s a reliable technique that gives you professional results with basic kitchen equipment. Start with a good thermometer, follow the steps, and you’ll have a fantastic meal ready with very little fuss.