If you’re wondering how long to cook steak in oven for medium, you’ve come to the right place. Getting a perfect medium steak using your oven is simpler than you might think, and it’s a fantastic method for cooking thicker cuts or when you want to avoid too much smoke indoors.
This guide will walk you through the entire process. We’ll cover everything from choosing the right steak to the final rest. You’ll get reliable, repeatable results every single time.
How Long To Cook Steak In Oven For Medium
For a 1-inch thick steak, the typical oven time to reach medium doneness is 6 to 10 minutes after an initial sear. The total time depends heavily on the steak’s starting temperature, thickness, and your oven’s accuracy. A thicker, 2-inch steak might need 15-20 minutes in the oven. The key is using a meat thermometer for precision.
Why Cook Steak in the Oven?
Oven-cooking, often called the reverse sear or a finishing method, offers major advantages. It provides incredibly even cooking from edge to edge. You avoid the common problem of a gray, overcooked band surrounding a perfect center.
This method is also much more forgiving than stovetop-only cooking. It gives you a larger window to hit your desired temperature. It’s ideal for serving multiple steaks at the same doneness.
Essential Tools You’ll Need
- A heavy, oven-safe skillet (cast iron or stainless steel).
- An instant-read meat thermometer (this is non-negotiable for accuracy).
- Tongs for handling the steak.
- Aluminum foil or a warm plate for resting.
Choosing the Best Steak Cut for Oven Cooking
While you can cook any steak this way, some cuts truly shine. Thicker cuts benefit most from the oven’s gentle, even heat.
- Ribeye: Excellent marbling makes it juicy and flavorful. A prime choice for medium doneness.
- New York Strip: Tender with good flavor, and it holds up beautifully.
- Filet Mignon: A very tender, lean cut. The oven prevents it from drying out.
- Porterhouse/T-Bone: Gives you two experiences in one steak (strip and filet).
Aim for steaks at least 1 inch thick. 1.5 to 2 inches is ideal for the oven method.
The Importance of Steak Thickness
Thickness is the biggest factor determining how long to cook steak in oven for medium. A thin steak will overcook in minutes, while a thick one needs that slow, even heat. Always adjust your time based on thickness, not just weight.
Step-by-Step: Oven to Medium Perfection
Follow these steps for a flawless medium steak everytime.
Step 1: Bring the Steak to Room Temperature
Take the steak out of the fridge 30-45 minutes before cooking. This helps it cook evenly. A cold steak straight from the fridge will take longer and may cook unevenly.
Step 2: Preheat Your Oven and Pan
Preheat your oven to 400°F (200°C). Place your oven-safe skillet inside while it heats. A hot pan is crucial for a good sear. This two-step process ensures a beautiful crust.
Step 3: Season Generously
Pat the steak dry with paper towels. Moisture is the enemy of browning. Season all sides liberally with kosher salt and freshly ground black pepper. You can add other dry spices like garlic powder at this stage.
Step 4: Sear the Steak on the Stovetop
Carefully remove the hot skillet from the oven using an oven mitt. Place it on a burner over medium-high heat. Add a high-smoke-point oil (like canola or avocado).
Place the steak in the hot skillet. Sear for 1-2 minutes per side until a deep brown crust forms. Don’t move it around; let it sear properly.
Step 5: Transfer to the Oven
This is where the main cooking happens. Immediately move the entire skillet from the stovetop into your preheated oven.
Step 6: Cook to the Right Temperature
This is the most important step. For a medium steak, you need to cook it to an internal temperature of 135-140°F (57-60°C). Here’s a general guide for a 1-inch steak after searing:
- Rare: 3-4 minutes (120-125°F)
- Medium Rare: 4-6 minutes (130-135°F)
- Medium: 6-10 minutes (135-140°F)
- Medium Well: 10-12 minutes (145-150°F)
Always use your thermometer! Insert it horizontally into the thickest part of the steak to check. Times vary with oven calibration and steak thickness.
Step 7: Rest the Steak
Once the steak hits your target temperature, remove it from the oven. Transfer the steak to a plate or cutting board. Loosely tent it with aluminum foil.
Let it rest for at least 5-10 minutes. This allows the juices, which have been driven to the center, to redistribute throughout the entire steak. If you cut it to soon, all those flavorful juices will end up on your plate instead of in the meat.
The Reverse Sear Method (An Alternative)
This is another popular oven technique, especially for very thick cuts. You cook the steak low and slow in the oven first, then finish with a quick sear on the stovetop.
- Preheat oven to 250-275°F (120-135°C).
- Season steak and place on a wire rack set in a baking sheet.
- Cook in oven until internal temp is 10-15°F below your final target (e.g., 125°F for medium).
- Sear in a screaming hot skillet for 60 seconds per side to develop the crust.
This method offers supremely even doneness and is very easy to control.
Common Mistakes to Avoid
- Not Using a Thermometer: Guessing doneness leads to over or undercooked steak.
- Skipping the Rest: This results in a dry steak, no matter how good your cooking time was.
- Using a Thin Steak: Thin cuts will overcook before a good crust forms.
- Not Preheating the Pan: A cold pan won’t give you that essential Maillard reaction (browning).
- Overcrowding the Pan: If cooking multiple steaks, give them space. Otherwise, they’ll steam instead of sear.
Tips for Flavor Enhancement
A little extra effort can make your steak incredible. Try adding aromatics to the skillet in the last minute of searing. Throw in some crushed garlic cloves, fresh thyme, or rosemary sprigs.
You can also baste the steak with butter during the sear. After flipping, add a couple tablespoons of butter and the herbs to the pan. Tilt the pan and spoon the foaming butter continuously over the steak. This adds amazing richness.
FAQs: Cooking Steak in the Oven
What temperature should the oven be for cooking steak?
For the standard sear-then-oven method, 400°F (200°C) works perfectly. For the reverse sear method, a lower temperature of 250-275°F (120-135°C) is used.
Can I cook a frozen steak in the oven?
It’s not recommended for the best results. Thawing first ensures even cooking. You can, however, use a very low-temperature oven (like 250°F) to slowly bring a frozen steak up to temp before searing, but it requires careful thermometer monitoring.
How do I know when my steak is medium without a thermometer?
The finger test is the old-school method. Press the center of the steak. For medium, it should feel firm but with a little bit of give, similar to the fleshy part of your palm below your thumb. However, this takes practice and is less reliable than a thermometer.
Should I cover the steak with foil in the oven?
No, do not cover it during cooking. Covering it will steam the steak and prevent the exterior from developing properly. Only use foil after cooking, during the rest.
What sides go well with oven-cooked steak?
Classic pairings include roasted potatoes, asparagus, garlic mushrooms, or a simple green salad. A baked potato or creamy spinach are also fantastic choices that are easy to prepare alongside the steak.
Serving Your Perfect Medium Steak
After resting, slice the steak against the grain. This means cut perpendicular to the long muscle fibers. It makes each bite much more tender and easier to chew.
Serve it immediately on warm plates. A pat of compound butter melting on top is a simple, luxurious finish. Now you have a restaurant-quality steak made right in your own kitchen.
Mastering how long to cook steak in oven for medium is all about understanding the process and using a thermometer. With this guide, you can confidently cook a perfect medium steak any night of the week. Remember, the exact time is less important than the internal temperature. Trust your thermometer, let the steak rest, and you’ll be amazed at the results.