How Long Should I Put Steak In The Oven

You have a beautiful steak ready to cook, and you’re wondering about the oven. How long should I put steak in the oven is the key question for a perfect result. The answer isn’t just one number. It depends on how you start it, how thick your steak is, and how you like it done. This guide will give you the simple oven timing you need for a great steak every time.

Using your oven for steak might seem fancy, but it’s really a simple method. It’s often used with a technique called reverse searing. This means you cook the steak gently in the oven first, then finish it with a quick, hot sear in a pan. The oven acts like a slow, steady heater that brings the steak to the perfect internal temperature without overcooking the outside.

This is the core of your cooking. For a standard 1.5-inch thick steak, here is a general timing guide for the oven-only part of reverse searing. Remember, these times start after the steak has come to room temperature and are for an oven set to 275°F (135°C). Always use a meat thermometer for accuracy.

Rare (120-125°F): 20-25 minutes
Medium Rare (130-135°F): 25-30 minutes
Medium (140-145°F): 30-35 minutes
Medium Well (150-155°F): 35-40 minutes

These times are estimates. The only real way to know is to check the temperature. A thin steak will cook much faster, while a thick, bone-in ribeye will need more time.

What You Need Before the Oven Timer Starts

Good preparation makes the oven time predictable. Don’t just put a cold steak in the oven. Here’s what to do first.

Pat your steak completely dry with paper towels. A wet steak won’t brown well later.
Season generously with salt and pepper on all sides. You can do this up to an hour before cooking.
Let the steak sit out for about 30-40 minutes to take the chill off. This helps it cook more evenly.
Preheat your oven to a low temperature, usually between 250°F and 275°F. A low and slow oven is the goal.

The Reverse Sear Method: Step-by-Step

This is the most reliable way to use your oven for steak. It gives you perfect doneness from edge to edge with a fantastic crust.

Preheat your oven to 275°F (135°C). Place a wire rack inside a rimmed baking sheet.
After prepping your steak, place it on the wire rack. This allows air to circulate all around it.
Insert a meat thermometer into the thickest part of the steak. Place the whole baking sheet in the oven.
Bake until the steak is about 10-15 degrees below your final desired temperature. For example, for medium-rare (135°F), take it out at 120-125°F.
While the steak is in the oven, heat a cast-iron or heavy skillet over high heat on your stovetop. Add a high-smoke-point oil.
When the steak is ready, carefully sear it in the hot pan for 60-90 seconds per side, including the edges, until a deep brown crust forms.
Remove the steak, add butter and herbs to the pan if you like, and baste the steak for an extra 30 seconds.
Let the steak rest on a cutting board for 10 full minutes before slicing. This lets the juices redistribute.

Why Thickness Matters Most

A thin steak and a thick steak are two different beasts. Oven time changes dramatically. A 1-inch steak might only need 15-20 minutes to reach rare in a 275°F oven. A 2-inch thick steak could need 40-50 minutes for the same doneness. This is why the thermometer is your best friend, not the clock.

Oven-Only Cooking for Steak

You can cook a steak entirely in the oven, though you’ll miss the seared crust. This method is good for when you’re cooking multiple steaks or making a dish like steak with a sauce.

Preheat your oven to a higher heat, 400°F (200°C).
Sear the steak in a hot, oven-safe pan on the stovetop for 2 minutes per side.
Without removing the steak, transfer the whole pan directly into the hot oven.
Cook for 4-8 minutes, depending on thickness and desired doneness, checking with a thermometer.

The Critical Role of Resting Time

Never skip the rest. When steak cooks, the juices move to the center. If you cut it immediately, all those flavorful juices will run out onto your plate. Letting it rest for 5-10 minutes allows the juices to spread back evenly throughout the meat. This means a juicier, more tender bite in every piece. Cover it loosely with foil while it rests.

Your Essential Tool: The Meat Thermometer

Guessing doneness by time or feel is for experts. For everyone else, a simple digital meat thermometer is the secret to perfect steak. It takes the guesswork out of “How long should I put steak in the oven.”

Instant-Read Thermometers: Give a quick temperature in a few seconds. Perfect for checking at the end.
Probe Thermometers: You leave the probe in the steak while it cooks in the oven. The base unit sits outside and beeps when your target temperature is hit.
Target Temperatures: Rare: 120-125°F, Medium Rare: 130-135°F, Medium: 140-145°F, Medium Well: 150-155°F, Well Done: 160°F+.

Common Mistakes to Avoid

Even with good timing, small errors can affect your steak. Here’s what to watch for.

Using a Cold Steak: Putting a cold steak straight from the fridge into the oven leads to uneven cooking.
Skipping the Dry Pat: Moisture on the surface creates steam and prevents a good sear.
Overcrowding the Pan: When you finish in the pan, give the steak space. If you crowd it, the temperature drops and the steak steams instead of sears.
Not Letting the Pan Get Hot Enough: For the sear, wait until the oil is shimmering or just starting to smoke. A lukewarm pan won’t create a crust.
Cutting Too Soon: Let that steak rest! It finishes cooking and reabsorbs the juices during this time.

FAQs on Oven Steak Timing

How long to cook steak in oven at 400?
For a 1-inch steak, after an initial sear, about 4-6 minutes for medium-rare. For oven-only (no sear), it might take 10-15 minutes total, but the result will be less browned.

How long to cook steak in oven at 350?
At this moderate temperature, a 1.5-inch steak will take roughly 20-25 minutes to reach medium-rare if started at room temperature. It’s a less common method because it’s neither slow enough for perfect control nor hot enough for a good roast.

Can I cook a frozen steak in the oven?
Yes, but it requires a very low oven (around 250°F) and much more time. Expect it to take nearly double the time of a thawed steak. Using a thermometer is even more crucial here.

What about bone-in steaks like T-bone?
The bone can act as an insulator, so the meat next to it cooks slightly slower. Add a few extra minutes to your estimated oven time and rely on the thermometer reading from the thickest part of the meat, away from the bone.

Is the broiler a good way to cook steak?
The broiler is great for a quick, high-heat finish, similar to a grill. For a full cook, it’s tricky because it’s very easy to burn the outside before the inside is done. It’s better used for the final sear after a low-oven cook.

Mastering your oven for steak is about understanding that time is flexible. The thickness, starting temperature, and your oven’s quirks all play a part. Start with the low-temperature reverse sear method, trust your meat thermometer, and don’t forget the important rest. Soon, you’ll know exactly how long to put your steak in the oven for the results you love, without any doubt or guesswork. Your next great steak is waiting for you.