How Long Should I Put Steak In The Oven

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Cooking steak in the oven depends on thickness, desired doneness, and whether you sear it first on the stovetop. If you are wondering how long should i put steak in the oven, the short answer is 8 to 15 minutes at 400°F (200°C) for a one-inch thick cut. Thinner steaks cook faster, while thicker ones need more time and a lower heat.

This guide breaks down exact oven times by thickness and doneness. You will also learn how to check for doneness without cutting the meat open.

How Long Should I Put Steak In The Oven

Oven time for steak is not one fixed number. It changes with the thickness of the meat, the oven temperature, and how you want the inside to look. A one-inch ribeye at 400°F will finish in about 10 to 12 minutes for medium-rare. A two-inch steak may need 18 to 22 minutes at a lower heat like 275°F.

Most home cooks use two main methods. The first is a hot oven roast, and the second is a reverse sear. Each one gives you a different window of time.

Oven Time Chart By Thickness And Doneness

Use this chart as a starting point. Times are for a 400°F oven with the steak on a wire rack over a baking sheet.

  • 1 inch thick, rare (120°F): 6 to 8 minutes
  • 1 inch thick, medium-rare (130°F): 8 to 10 minutes
  • 1 inch thick, medium (140°F): 10 to 12 minutes
  • 1 inch thick, well done (160°F): 14 to 16 minutes
  • 1.5 inch thick, medium-rare: 12 to 15 minutes
  • 2 inch thick, medium-rare: 16 to 20 minutes

Flip the steak once halfway through the cook. This helps both sides brown evenly.

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Reverse Sear Method For Thick Cuts

For steaks that are 1.5 inches or thicker, the reverse sear works best. You start in a low oven and finish in a hot pan.

  1. Set the oven to 250°F (120°C).
  2. Season the steak with salt and pepper on both sides.
  3. Place it on a wire rack and bake until the internal temp is 10°F below your target.
  4. Heat a cast iron pan until it is smoking hot.
  5. Sear the steak for 45 to 60 seconds per side.
  6. Rest the meat for 5 to 10 minutes before slicing.

This method gives you a edge-to-edge pink center with a nice crust. It is harder to overcook than a hot oven roast.

How To Check Doneness Without A Thermometer

If you do not have a meat thermometer, you can still get a good result. Press the steak with your finger and compare the feel to your hand.

  • Rare: soft and squishy, like the base of your thumb when relaxed
  • Medium-rare: slightly firm, like the base of your thumb when touching your index finger
  • Medium: firm but still has some give, like thumb to middle finger
  • Well done: very firm, like thumb to pinky finger

This trick is not perfect. A thermometer is still the best tool for exact results.

Why Resting Time Matters

After you pull the steak from the oven, let it sit for 5 to 10 minutes. The juices need time to settle back into the meat. If you cut it right away, the juice runs out onto the board and the steak tastes dry.

Cover it loosely with foil while it rests. The internal temperature will rise another 5°F during this time, so pull it out a bit early.

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Common Mistakes To Avoid When Cooking Steak In The Oven

Even with the right time, a few small errors can ruin the result. Here are the ones I see most often.

  • Putting a cold steak straight into the oven. Let it sit at room temperature for 20 to 30 minutes first.
  • Using a baking sheet without a rack. The bottom of the steak steams instead of roasts.
  • Opening the oven door too much. This drops the heat and adds time.
  • Not patting the meat dry. Wet surface means no browning.
  • Slicing against the grain on cuts like flank steak. Always cut across the fibers for tender bites.

Also, do not skip the salt. Season the steak at least 40 minutes before cooking, or right before it goes in. Salt pulls out moisture if it sits too long, so time it right.

Should You Sear Before Or After The Oven

You can do either, but the order changes the timing. If you sear first on the stovetop, cut the oven time by about 2 to 3 minutes. The outside is already hot, so the inside cooks faster.

If you sear after, use the reverse sear steps above. This gives you more control and a more even doneness.

Best Oven Temperature For Steak

There is no single best temp. It depends on what you want.

  • 400°F to 450°F: fast cook, good for thin steaks under 1 inch
  • 350°F: middle ground, works for most one-inch cuts
  • 250°F to 275°F: slow cook, best for thick cuts and reverse sear

Higher heat gives a better crust but a wider gray band inside. Lower heat gives a more even pink center but less crust. Pick based on your cut and your patience.

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What About Frozen Steak In The Oven

You can cook a frozen steak in the oven, but add 50 percent more time. Set the oven to 275°F and cook until the internal temp hits your target. Do not sear a frozen steak, it will not brown right. Thaw it first for the best result.

Final Tips For A Perfect Oven Steak

Use a thermometer. It takes the guesswork out of the whole process. Aim for 125°F for rare, 135°F for medium-rare, and 145°F for medium. Remember the temp rises as it rests.

Let the steak rest, slice against the grain, and serve it right away. With the times in this guide, you will get a tender, juicy steak every time you use the oven.