After searing a steak on the stovetop, the oven finishes the cooking process and brings the internal temperature to your target. So how long should i put steak in oven after searing? Most steaks need 6 to 12 minutes in a 400°F (205°C) oven, depending on thickness and doneness.
The exact time depends on three things: how thick the steak is, how done you want it, and how hot your oven runs. This guide breaks it all down so you can cook with confidence.
How Long Should I Put Steak In Oven After Searing
Here is the short answer. A one-inch steak usually needs 6 to 8 minutes for medium rare. A thicker steak, around 1.5 to 2 inches, needs 10 to 12 minutes. Always check the internal temperature with a meat thermometer instead of guessing by time alone.
Quick Time Chart By Thickness And Doneness
Use this chart as a starting point. Set your oven to 400°F and flip the steak once halfway through.
- 1 inch thick, medium rare (130°F): 6 to 7 minutes
- 1 inch thick, medium (140°F): 8 to 9 minutes
- 1.5 inches thick, medium rare: 9 to 10 minutes
- 1.5 inches thick, medium: 11 to 12 minutes
- 2 inches thick, medium rare: 11 to 13 minutes
- 2 inches thick, medium: 14 to 16 minutes
These times assume you sear for about 2 minutes per side first. If you sear longer, cut the oven time down.
Why The Oven Comes After The Sear
Searing does two jobs. It builds a brown crust and adds flavor. But it does not cook the inside of a thick steak all the way through.
The oven does that part. It surrounds the steak with steady heat, so the center cooks evenly without burning the outside.
Sear First, Then Bake
This two-step method works for ribeye, strip, filet mignon, and sirloin. It gives you a dark crust and a juicy pink center.
- Pat the steak dry with paper towels.
- Season both sides with salt and pepper.
- Heat a cast iron pan until it is very hot.
- Sear 2 minutes per side. Do not move the steak while it sears.
- Move the pan to the oven, or place the steak on a baking sheet.
- Bake at 400°F until it hits your target temperature.
Key Factors That Change The Oven Time
Time alone is a rough guide. These factors matter just as much.
Steak Thickness
A thin steak can overcook in 4 minutes. A thick one may need 15. Measure the steak at its thickest point before you start. When in doubt, go with a shorter time and check early.
Oven Temperature
Most recipes call for 400°F. A hotter oven (450°F) cooks faster but can burn the crust. A cooler oven (350°F) cooks slower but gives you more control. Pick one and stick with it.
Target Doneness
Pull the steak when it is 5°F below your target. The temperature keeps rising as the meat rests. Here are the numbers:
- Rare: 125°F
- Medium rare: 130 to 135°F
- Medium: 140 to 145°F
- Medium well: 150 to 155°F
- Well done: 160°F and up
Pan Versus Baking Sheet
If you leave the steak in the hot pan, the bottom keeps cooking fast. That can overcook one side. A wire rack on a baking sheet gives you more even heat. Either way works, but the pan method runs a bit quicker.
How To Check Doneness Without Ruining The Steak
Use an instant-read thermometer. Stick it into the side of the steak, right into the center. Avoid touching bone or fat, since those read hotter.
Check at the low end of your time range. If the steak is not there yet, put it back for 2 more minutes and check again.
No Thermometer? Use The Touch Test
Press the center of the steak with your finger. Compare it to the base of your thumb.
- Relaxed hand: rare
- Thumb and index touching: medium rare
- Thumb and middle touching: medium
- Thumb and ring touching: medium well
- Thumb and pinky touching: well done
This trick is not perfect, but it beats guessing.
Common Mistakes To Avoid
Small errors add up fast with steak. Watch out for these.
- Searing a wet steak. Water steams the meat instead of browning it.
- Using a cold pan. The crust will not form right.
- Leaving the steak in the oven too long. Two extra minutes can push it past medium.
- Skipping the rest. Cutting too soon lets the juices run out.
- Forgetting that ovens run hot or cold. Buy an oven thermometer to check yours.
Always Rest The Steak
After the oven, move the steak to a cutting board. Cover it loosely with foil. Let it rest for 5 to 10 minutes.
Resting lets the juices settle back into the meat. It also finishes the cooking. A steak pulled at 125°F can climb to 130°F while it rests.
Step-By-Step Summary
Here is the whole process in one place.
- Preheat the oven to 400°F.
- Dry and season the steak.
- Sear 2 minutes per side in a hot pan.
- Transfer to the oven.
- Bake 6 to 12 minutes, depending on thickness.
- Check the internal temp at the low end of the range.
- Pull 5°F before your target.
- Rest 5 to 10 minutes before slicing.
Once you do this a couple times, you will know your oven and your pan. Then you can skip the chart and cook by feel.
Final Thoughts
So, how long should i put steak in oven after searing? Plan on 6 to 12 minutes at 400°F for most steaks. Thin cuts land near 6 minutes. Thick cuts can take 12 or more.
Use a thermometer, pull the steak early, and let it rest. Do that and you will get a steak that is browned on the outside and cooked just how you like it on the inside.