How Long To Cook Steak Medium Rare In Oven

You want a perfect medium rare steak, and your oven is a reliable tool to get it. This guide gives you the accurate time and temp for how long to cook steak medium rare in oven, every single time.

Oven-cooked steak is a fantastic method. It’s great for thicker cuts or when you’re cooking multiple steaks. The even, surrounding heat of an oven cooks the meat uniformly from edge to edge. This avoids the bullseye effect—a well-done ring with a rare center—that can happen on a grill if you’re not careful. With the right technique, your oven can produce a steak with a beautiful crust and a perfectly pink, juicy interior.

There is no single universal time. The answer depends on several key factors. The most important ones are the thickness of your steak, its starting temperature, and your oven’s accuracy. A thin steak will cook in minutes, while a thick one needs more patience. A steak straight from the fridge needs longer than one brought to room temperature. And all ovens have hot spots or run slightly cool.

However, we can give you a reliable framework. For a standard 1-inch thick steak (like a ribeye or New York strip) brought to room temp, cooking in a 400°F (200°C) oven will take about 8-12 minutes to reach medium rare. But time is a poor guide. The only way to guarantee accuracy is to use a meat thermometer. For medium rare, you are aiming for a final internal temperature of 130-135°F (54-57°C).

Why Temperature is Your Best Friend

Guessing doneness by look or feel is a skill that takes years. A good digital meat thermometer makes you an expert instantly. You remove all the uncertainty. Simply insert the probe into the thickest part of the steak, away from bone or fat. When it reads 130°F, you know it’s done. This is the single most important tip for consistent results.

Key Factors That Affect Cooking Time

Let’s break down what changes the clock.

Steak Thickness: This is the biggest variable. A 1.5-inch steak takes nearly twice as long as a 1-inch steak.
Starting Temperature: A cold steak straight from the fridge can add 5-7 minutes to the cook time compared to a room-temp steak.
Oven Type and Calibration: Convection ovens cook faster and more evenly than conventional bake settings. Always check your oven’s temperature with a separate oven thermometer.
Desired Doneness: Medium rare is our target, but if you prefer rare or medium, the time and temp will shift.
The Cut of Meat: Denser cuts like filet mignon may cook slightly differently than well-marbled ribeyes, though the target temperature remains the same.

Essential Tools for Success

Gather these items before you start. They make the process smooth and foolproof.

A heavy, oven-safe skillet (cast iron or stainless steel).
A reliable digital meat thermometer.
Tongs (never pierce the steak with a fork!).
An oven mitt.
A plate for resting the steak.

Choosing the Right Steak Cut

Not all steaks are created equal for oven cooking. Thicker cuts benefit most from this method.

Ribeye: Excellent marbling means fantastic flavor and juiciness. A great choice.
New York Strip: Leaner than ribeye but still very flavorful and tender.
Filet Mignon (Tenderloin): The most tender cut. It’s lean, so careful not to overcook.
Porterhouse/T-Bone: Gives you two experiences in one—strip and filet. Ensure even cooking can be tricky due to the bone.

Aim for steaks at least 1 inch thick. 1.5 inches is even better for achieving that perfect gradient.

The Reverse Sear Method Explained

This is the gold standard for oven-cooked steak. Instead of searing first, you cook the steak low and slow in the oven first, then finish with a blazing hot sear. It gives you unmatched control.

Pat your steak dry and season generously.
Place it on a wire rack set over a baking sheet.
Cook in a low oven (250-275°F) until the internal temp is about 10-15°F below your final target (so ~115°F for medium rare).
Heat your skillet screaming hot with a high-heat oil.
Sear the steak for 60-90 seconds per side to develop a crust.

The reverse sear creates a perfectly even doneness from edge to edge and a spectacular crust. It’s ideal for very thick cuts.

Classic Pan-to-Oven Method

This is the more traditional approach. It’s quicker and works beautifully for steaks around 1 to 1.5 inches thick.

Let your steak sit at room temperature for 30-45 minutes. Pat it very dry.
Preheat your oven to 400°F (200°C). Place your oven-safe skillet inside to heat up.
Carefully remove the hot skillet and place it on the stove over high heat. Add a high-smoke-point oil (like avocado or canola).
Season the steak heavily with salt and pepper just before cooking.
Sear the steak for 2-3 minutes per side until a deep brown crust forms.
Immediately transfer the skillet to the preheated oven.
Cook until the internal temperature reaches 130-135°F for medium rare. This usually takes 5-9 minutes for a 1.5-inch steak.
Use your thermometer! Times will vary.

Step-by-Step Temperature Guide

This is your cheat sheet. Remember to remove the steak from the oven 5 degrees before the target, as carryover cooking will add a few more degrees while it rests.

Rare: 120-125°F (49-52°C) – Cool red center.
Medium Rare: 130-135°F (54-57°C) – Warm red center; our target.
Medium: 140-145°F (60-63°C) – Warm pink center.
Medium Well: 150-155°F (66-68°C) – Slightly pink center.
Well Done: 160°F+ (71°C+) – Little to no pink.

The Critical Resting Phase

Do not skip this step! When you take the steak from the oven, it’s not ready to eat. You must let it rest on a cutting board or plate, loosely tented with foil, for 5-10 minutes. This allows the juices, which have been driven to the center by the heat, to redistribute throughout the entire steak. If you cut it immediately, all those precious juices will run out onto the plate, leaving you with a dry steak.

Common Mistakes to Avoid

Steer clear of these pitfalls for a better result.

Using a Cold Steak: This leads to uneven cooking.
Not Patting the Steak Dry: Moisture is the enemy of a good sear. You’ll steam it instead.
Overcrowding the Pan: This drops the pan temperature and prevents a proper crust.
Not Preheating the Pan/Oven: A hot start is non-negotiable for a good sear.
Skipping the Thermometer: Guessing is the number one cause of overcooked steak.
Cutting Too Soon: Let those juices settle back into the meat.

Flavor Enhancements and Finishing Touches

Once you’ve mastered the basic technique, you can add simple flavors.

Compound Butter: Mix softened butter with herbs (rosemary, thyme), garlic, and a pinch of salt. Place a slice on the hot steak right after it rests.
Pan Sauce: After removing the steak, add some minced shallot or garlic to the skillet. Deglaze with red wine or beef broth, let it reduce, and finish with a knob of cold butter.
Fresh Herbs: Add sprigs of thyme or rosemary to the skillet during the last minute of searing or in the oven.
Finishing Salt: A sprinkle of flaky sea salt like Maldon after cooking adds a nice texture and burst of flavor.

Adapting for Different Oven Types

Your oven setting matters.

Conventional Bake: Use the middle rack. Heat may come mostly from the bottom element, so results are good but not perfect.
Convection Bake: This setting uses a fan to circulate hot air. It cooks faster and more evenly. If using convection, reduce the oven temperature by 25°F from the recipe suggestion and check for doneness a few minutes early.
Broil: You can use the broiler for the final sear instead of the stovetop. Just watch it very closely, as it can burn in seconds.

Troubleshooting Your Results

If something went wrong, here’s likely why.

Steak is Gray and Overcooked: You cooked it too long or at too high an oven temperature. Use a lower heat or the reverse sear method next time. Always use a thermometer.
No Good Crust Formed: The pan wasn’t hot enough, the steak was wet, or you moved it too soon. Pat dry, get the pan smoking hot, and don’t touch the steak for a full 2 minutes after placing it in the pan.
Steak is Unevenly Cooked: The steak was likely uneven in thickness or not brought to room temp. You can also try flipping it more frequently during the oven phase.
It’s Too Rare in the Middle: Simply pop it back in the oven for a few more minutes. Check the temperature frequently.

FAQs About Cooking Steak in the Oven

Can I cook a frozen steak in the oven?

It’s not recommended for best results. The exterior will overcook before the interior thaws and cooks through. For food safety and quality, always thaw steak completely in the refrigerator first.

What temperature should the oven be for medium rare steak?

For the pan-to-oven method, 400°F (200°C) is a standard and effective temperature. For the reverse sear method, a low temperature of 250-275°F (120-135°C) is used for the initial slow cook.

How do you keep steak from drying out in the oven?

Three keys: Start with a well-marbled cut, do not overcook it (use a thermometer!), and always let it rest for at least 5 minutes after cooking before slicing. The resting period is crucial for juiciness.

Is it better to cook steak in the oven or on the stove?

The stove (searing) is best for thin steaks. The oven, especially using a pan-to-oven or reverse sear method, is superior for thicker cuts (over 1 inch) as it provides gentle, even heat to cook the interior without burning the exterior.

Do you cover steak when baking it in the oven?

No, you should not cover the steak. Covering it will create steam and prevent the formation of a desirable crusty exterior on the steak. You want dry, direct heat.

How long does a 2 inch steak take in the oven?

For a 2-inch steak using the reverse sear method, expect the low-oven phase to take 30-45 minutes to reach ~115°F internally, followed by a 1-2 minute sear per side. For pan-to-oven, sear and then bake for 12-18 minutes, but always trust the thermometer over time.

Final Tips for Perfection

Practice makes perfect. Start with a good quality steak, as no technique can save a poor piece of meat. Invest in a digital thermometer—it’s the best few dollars you’ll spend in the kitchen. Remember the principles: dry the surface, high heat for the sear, even heat for the cook, and patience for the rest. Soon, cooking a perfect medium rare steak in your oven will feel simple and routine. You’ll be able to adjust for any thickness or cut with confidence, knowing exactly how to get the result you want.