Steak In Oven At 400 How Long

Getting a great steak in oven at 400 degrees is a simple and reliable method for a home-cooked meal. This guide will walk you through the exact timing and steps for a perfect result, whether you prefer rare or well-done.

Using your oven is fantastic for thicker cuts or when you want to avoid splatter on the stovetop. The key is combining high heat for a good sear with the steady temperature of the oven to cook the inside evenly. You’ll be surprised at how easy it is to get a restaurant-quality steak with minimal fuss.

The total cooking time for a steak in a 400°F oven depends mostly on its thickness and your desired doneness. A good general rule is 4-6 minutes per side in the oven after searing. For a 1-inch thick steak, aim for about 10-15 minutes total oven time for medium-rare.

Remember, these times are estimates. The only way to know for sure is by using a meat thermometer. We’ll give you more specific guidelines below.

Essential Tools and Ingredients

You don’t need fancy equipment to make a great oven steak. Here’s what you should gather before you start.

Your Steak: Choose a cut at least 1 inch thick. Ribeye, New York strip, and filet mignon work beautifully.
Oven-Safe Skillet: A cast-iron or heavy stainless steel skillet is perfect. You’ll use it on the stove and then transfer it to the oven.
Meat Thermometer: This is non-negotiable for perfect doneness. An instant-read type is best.
Tongs: For handling the steak without piercing it.
Basic Seasonings: Coarse kosher salt, freshly ground black pepper, and a high-heat oil like avocado, canola, or grapeseed oil.
Butter & Herbs (Optional): For basting during the sear, which adds incredible flavor.

Choosing the Right Steak Cut

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

Ribeye: Richly marbled, very flavorful, and forgiving. Excellent choice.
New York Strip: Leaner than ribeye but still tender, with a robust beefy taste.
Filet Mignon: The most tender cut, but with less fat. It cooks quickly, so watch it closely.
Porterhouse/T-Bone: Offers two experiences in one: strip and tenderloin. Great for a larger appetite.

Avoid very thin cuts like skirt or flank steak for this specific method. They cook to fast and are better suited for very high-heat searing only.

Preparing Your Steak

Proper preparation makes a huge difference in the final result. Don’t skip these steps.

1. Bring the Steak to Room Temperature

Take the steak out of the refrigerator 30-45 minutes before cooking. This allows it to warm up slightly so it cooks more evenly. A cold steak straight from the fridge will have a overcooked exterior before the center is done.

2. Pat it Dry and Season Generously

Use paper towels to pat the steak completely dry on all sides. Moisture is the enemy of a good sear; it creates steam. Then, season all over with a heavy hand of salt and pepper. The seasoning will adhere to the dry surface.

The Step-by-Step Cooking Method

Follow these steps for a perfectly cooked steak every single time.

Step 1: Preheat Everything

Place your oven-safe skillet in the oven and preheat both to 400°F. Starting with a hot skillet is crucial for that initial sear. Let it heat for at least 10-15 minutes after the oven reaches temperature.

Step 2: Sear the First Side

Carefully remove the hot skillet from the oven using an oven mitt. Place it on a burner over medium-high heat. Add a tablespoon of high-heat oil. It should shimmer immediately. Place your seasoned steak in the center of the hot skillet. It should sizzle loudly. Sear without moving it for 2-3 minutes to form a deep brown crust.

Step 3: Flip and Add Aromatics

Use tongs to flip the steak. If you like, add a couple tablespoons of butter, a few garlic cloves, and some fresh thyme or rosemary to the skillet now. As the butter melts, tilt the pan and spoon the foaming butter over the steak repeatedly for about a minute. This bastes it with incredible flavor.

Step 4: Transfer to the Oven

Now, with the steak still in the skillet, immediately transfer the whole pan to the preheated 400°F oven. This is where the oven does the work of cooking the inside gently and evenly.

Step 5: Cook to Your Desired Doneness

This is where your meat thermometer is essential. Cook times are estimates for a 1-inch thick steak after searing:

Rare (120-125°F): 3-5 minutes in the oven.
Medium Rare (130-135°F): 5-7 minutes in the oven.
Medium (140-145°F): 7-9 minutes in the oven.
Medium Well (150-155°F): 9-11 minutes in the oven.

Start checking the temperature a few minutes before you think it’s ready. Insert the thermometer into the thickest part of the steak, away from bone or fat.

Step 6: Rest the Steak

This might be the most important step. Once the steak reaches your target temperature, remove the skillet from the oven. Transfer the steak to a cutting board or warm plate. Loosely tent it with foil and let it rest for 5-10 minutes. This allows the juices, which have been driven to the center by the heat, to redistribute throughout the meat. If you cut it immediately, all those flavorful juices will run out onto the plate.

Internal Temperature Guide

Don’t guess. Use a thermometer. Here are the final temperatures you’re aiming for after the steak has rested (its temperature will rise 5-10 degrees during resting).

Rare: 125°F (Bright red, cool center)
Medium Rare: 135°F (Warm red center)
Medium: 145°F (Warm pink center)
Medium Well: 150°F (Slightly pink center)
Well Done: 160°F+ (Little to no pink)

Common Mistakes to Avoid

Even small errors can affect your steak. Here’s what to watch out for.

Not Preheating the Skillet: A cold skillet won’t give you a proper sear.
Moving the Steak Too Soon: Let it sear undisturbed to build that crust.
Skipping the Rest: Resting is what makes a steak juicy. Please don’t skip it.
Using a Flimsy Pan: A non-oven-safe pan will ruin your dinner (and the pan).
Overcrowding the Pan: If cooking multiple steaks, use a large pan or cook in batches so they sear, not steam.

Tips for a Better Steak

These extra touches can take your steak from good to great.

After patting dry, you can season the steak and leave it uncovered on a rack in the fridge for a few hours or overnight. This “dry-brine” helps season deeply and dries the surface even more for a superior sear.
Let the salted steak sit out for 40 minutes before cooking, as mentioned, for even cooking.
For an extra flavor boost, rub the steak with a little minced garlic or a sprinkle of smoked paprika before seasoning.
After resting, slice the steak against the grain. This shortens the muscle fibers, making each bite more tender.

What to Serve With Your Oven Steak

A perfect steak deserves great sides. Here are some classic and easy options.

Potatoes: Creamy mashed potatoes, crispy roasted potatoes, or a simple baked potato.
Vegetables: Sautéed mushrooms, garlic green beans, roasted asparagus, or a simple side salad.
Sauces (Optional): A pat of compound butter melting on top, a classic peppercorn sauce, or a simple red wine reduction made in the same pan after cooking the steak.

FAQ Section

How long do you cook a steak in the oven at 400 without searing first?

You can cook a steak entirely in a 400°F oven, but you’ll miss the flavorful crust. For a 1-inch steak, it would take roughly 15-20 minutes total, flipping halfway. We strongly recommend the sear-first method for better texture and taste.

Can I cook a frozen steak in the oven at 400 degrees?

It’s not recommended for this method. A frozen steak will release to much water, preventing a good sear and leading to uneven cooking. For best results, always thaw your steak completely in the refrigerator first and pat it very dry.

How long to cook a 2 inch steak in oven at 400?

A thicker steak requires a slight adjustment. Sear as usual for 2-3 minutes per side. Then, for a 2-inch steak aiming for medium-rare, plan on 10-15 minutes in the oven. Always rely on your meat thermometer for accuracy, as thickness significantly changes cooking time.

Do you cover steak when baking in the oven?

No, you should not cover the steak. Covering it would create steam and soften the beautiful crust you worked hard to create. The open, dry heat of the oven is what you want for proper cooking.

What is the best temperature to cook steak in the oven?

400°F is an excellent all-purpose temperature. It’s high enough to continue cooking the steak efficiently after searing without overdoing the exterior. Some recipes use very high heat (450°F+) for a shorter time, but 400°F offers a good balance and is less likely to cause excessive smoke.

Troubleshooting

If things didn’t go as planned, here’s how to fix it next time.

Steak is Overcooked: You cooked it too long. Use a thermometer next time and remember it continues to cook while resting. Remove it from the oven 5 degrees below your target.
Steak is Undercooked: Simply return it to the hot skillet and back into the oven for a few more minutes. Check the temperature frequently.
No Good Crust: Your skillet wasn’t hot enough, the steak was wet, or you moved it to early. Ensure the surface is bone-dry and the skillet is smoking hot before adding the steak.
Smoky Kitchen: High-heat cooking can create smoke. Use an oil with a high smoke point, ensure your steak is dry, and use your oven’s vent hood or open a window.

Cooking a steak in oven at 400 degrees is a straightforward technique that yields impressive results. The combination of stovetop searing and oven finishing gives you control over the crust and the interior doneness. By following these simple steps—preheating properly, searing well, using a thermometer, and resting patiently—you’ll have a delicious, juicy steak ready for any night of the week. The more you practice, the more intuitive the process will become, and you’ll be able to adjust times for different thicknesses and cuts with confidence.