Cooking steak in the oven works best with a hot sear first, followed by gentle heat until your desired doneness. So how long do you cook steak for in the oven? It depends on thickness and doneness, but most steaks take 8 to 15 minutes at 400°F after a quick sear.
This guide gives you exact times, temps, and simple steps. You will also learn how to check doneness without guessing.
How Long Do You Cook Steak For In The Oven
The short answer: 8 to 15 minutes at 400°F for a 1-inch steak, depending on how you like it done. Thicker steaks need more time. Thinner steaks need less.
Here is a quick time chart for a 1-inch thick steak cooked at 400°F:
- Rare (120-125°F): 6 to 8 minutes
- Medium rare (130-135°F): 8 to 10 minutes
- Medium (140-145°F): 10 to 12 minutes
- Medium well (150-155°F): 12 to 14 minutes
- Well done (160°F+): 14 to 16 minutes
These times assume you sear the steak in a hot pan for 1 to 2 minutes per side first. If you skip the sear, add 2 to 3 minutes.
Why Thickness Matters More Than Weight
A 1-inch steak and a 2-inch steak can weigh the same. But the 2-inch one takes much longer to cook through. Always judge by thickness, not by the number on the package.
- Under 1 inch: start checking at 5 minutes
- 1 to 1.5 inches: start checking at 8 minutes
- 1.5 to 2 inches: start checking at 12 minutes
- Over 2 inches: sear, then finish in a 275°F oven for 15 to 25 minutes
What You Need Before You Start
Good results come from a few basics. Get these ready first.
- Steak at room temp (rest 20 to 30 minutes out of the fridge)
- Kosher salt and coarse black pepper
- Oven-safe skillet or cast iron pan
- High smoke point oil like canola or avocado
- Instant-read thermometer
- Aluminum foil for resting
A thermometer is not optional if you want steady results. It is the only way to know the real temp inside the meat.
Step-By-Step Oven Steak Method
Follow these steps in order. Do not rush the rest at the end.
- Heat oven to 400°F. Place a rack in the middle.
- Pat the steak dry with paper towels. Wet meat will not sear well.
- Season both sides with salt and pepper. Use more than you think you need.
- Heat a cast iron pan on high until it just starts to smoke.
- Add a thin layer of oil. Swirl it around.
- Place the steak in the pan. Do not move it.
- Sear for 1 to 2 minutes per side until a brown crust forms.
- Move the whole pan into the oven. If your pan is not oven-safe, transfer the steak to a baking sheet.
- Cook for the times listed above, flipping once halfway.
- Check the temp with your thermometer at the earliest time in the range.
- Pull the steak 5°F before your target temp. It will rise while resting.
- Rest on a board under foil for 5 to 10 minutes.
- Slice against the grain and serve.
How To Check Doneness Without A Thermometer
If you do not have a thermometer, use the firmness test. Press the center of the steak with your finger.
- Rare: feels soft, like your cheek
- Medium rare: feels springy, like your chin
- Medium: feels firm, like your forehead
- Well done: feels very firm with little give
This method takes practice. A thermometer is still the better choice.
Oven Temperature: 400°F Vs 275°F
There are two main ways to cook steak in the oven. Each gives a different result.
Hot Oven Method (400°F To 450°F)
This is the sear-first method in this guide. It is fast and gives a nice crust. Best for steaks 1 to 1.5 inches thick. Total time is often 10 to 15 minutes.
Low Oven Method (250°F To 275°F)
This is the reverse sear method. You cook the steak in a low oven first, then sear it in a pan at the end. It takes 20 to 40 minutes in the oven, plus a few minutes to sear.
- Best for thick steaks, 1.5 inches and up
- Gives even doneness from edge to center
- Harder to overcook
- Needs more total time
Pick the hot method for weeknights. Pick the low method when you want a steakhouse result and have the time.
Common Mistakes To Avoid
Most oven steak problems come from a few simple errors. Watch out for these.
- Cold steak going straight into the pan. It steams instead of sears.
- Wet surface. Always pat the meat dry.
- Pan not hot enough. It should smoke slightly before the steak goes in.
- Not resting the meat. Cutting too soon lets the juices run out.
- Going by time only. Ovens run hot or cold. Always check temp.
- Crowding the pan. Cook one or two steaks at a time.
Should You Flip The Steak In The Oven?
Yes, one flip halfway through helps even cooking. It is not required, but it does help. Just do not flip it more than once.
Best Cuts For Oven Cooking
Some cuts work better in the oven than others. Here are solid picks.
- Ribeye: great marbling, hard to dry out
- New York strip: firm texture, good crust
- Filet mignon: tender, but watch the time closely
- T-bone or porterhouse: needs a bigger pan and more time
- Sirloin: leaner, so do not overcook it
Avoid tough cuts like chuck or round for this method. They need slow braising, not a hot oven.
Resting And Serving Tips
Resting is part of the cook, not a break. Give the steak 5 to 10 minutes under loose foil. The internal temp will climb about 5°F.
Slice against the grain for a more tender bite. Serve on warm plates so the meat stays hot. Add a simple pan sauce if you like, but keep it light so the beef flavor stays front and center.
Now you know how long to cook steak in the oven for any doneness. Use the chart, trust your thermometer, and rest the meat. Your next steak will come out just right.