Strip steak in the oven works best with a hot sear followed by gentle heat to reach your preferred doneness. So how long to cook a strip steak in the oven? For a one-inch thick piece, plan on about 12 to 16 minutes total at 400°F, depending on how you like it done.
This guide breaks down the timing, temps, and steps so you get a juicy steak every time.
How Long To Cook A Strip Steak In The Oven
The total oven time depends on thickness and doneness. Here is a simple chart for a one-inch strip steak cooked at 400°F after a quick sear.
- Rare (120°F to 125°F): 8 to 10 minutes
- Medium rare (130°F to 135°F): 10 to 12 minutes
- Medium (140°F to 145°F): 12 to 14 minutes
- Medium well (150°F to 155°F): 14 to 16 minutes
- Well done (160°F and up): 16 to 18 minutes
These times are a starting point. Your oven, pan, and steak size all change things a bit. Always check the internal temp with a meat thermometer.
Why Thickness Changes Everything
A thin steak cooks fast. A thick one takes longer. If your strip is 1.5 inches thick, add about 4 to 6 minutes. If it is 0.75 inches, cut the time by 3 to 4 minutes.
Room temperature steak also cooks faster then one straight from the fridge. Let your steak sit out for 20 to 30 minutes before cooking.
What You Need Before You Start
Gather these items so the process runs smooth.
- One strip steak, about 1 inch thick
- Kosher salt and black pepper
- High smoke point oil like canola or avocado
- Oven safe skillet, cast iron works great
- Meat thermometer
- Aluminum foil for resting
No cast iron? A heavy stainless steel pan works fine too. Just make sure it can go in the oven.
Step By Step Cooking Method
Follow these steps in order. The sear builds crust. The oven brings the inside to temp.
- Preheat your oven to 400°F. Move a rack to the middle position.
- Pat the steak dry with paper towels. Moisture steams the meat and blocks browning.
- Season both sides well with salt and pepper. Use more salt then you think you need.
- Heat your skillet on the stove over high heat for 3 to 4 minutes. Add a thin layer of oil.
- Place the steak in the pan. Sear for 2 minutes without moving it.
- Flip and sear the other side for 2 minutes.
- Use tongs to hold the steak on its edge for 30 seconds to render the fat cap.
- Transfer the whole pan to the oven.
- Cook for the time listed in the chart above. Start checking temp 2 minutes before the low end of the range.
- Pull the steak when it hits 5°F below your target temp. It rises while resting.
- Move the steak to a cutting board or plate. Tent loosely with foil.
- Rest for 5 to 10 minutes. This keeps the juices in the meat.
- Slice against the grain and serve.
How To Check Doneness Without A Thermometer
You really should use a thermometer. But if you dont have one, press the steak with your finger.
- Rare feels soft and squishy, like your cheek
- Medium feels springy, like the base of your thumb
- Well done feels firm, like your forehead
This method is not exact. A thermometer is cheap and takes the guesswork out.
Common Mistakes To Avoid
Small errors ruin a good steak. Watch out for these.
Not Drying The Steak
Wet meat will not sear. It steams instead. Dry it well with paper towels right before seasoning.
Cold Pan, Cold Steak
A cold pan means no crust. Let the pan get screaming hot. Let the steak sit out before cooking too.
Overcrowding The Pan
One steak at a time in a 10 to 12 inch pan. Two steaks crowd the pan and drop the heat. Cook in batches if you need to.
Skipping The Rest
Cutting right away loses juice. The steak keeps cooking after it leaves the oven. Rest it for at least 5 minutes.
Using The Wrong Oil
Butter burns at high heat. Use a high smoke point oil for the sear. You can add butter at the end for flavor if you baste the steak with it.
Oven Temperature Options
400°F is a good middle ground. But you can adjust based on your goal.
- 350°F: Slower cook, more even inside, less crust. Add 4 to 6 minutes.
- 400°F: Balanced choice for most home cooks.
- 450°F: Faster cook, deeper crust, higher risk of overcooking. Cut time by 2 to 3 minutes.
Lower temps give you more control. Higher temps give you a better sear. Pick based on what you value most.
Reverse Sear Method
Some cooks flip the process. They bake the steak low at 250°F until it hits 10°F below target. Then they sear it in a hot pan for 1 to 2 minutes per side.
This method gives a very even interior. It takes longer overall but is hard to mess up.
Resting And Serving Tips
Resting matters as much as cooking. Here is how to do it right.
- Rest on a warm plate or cutting board
- Tent with foil, do not wrap tight
- Rest 5 minutes for thin steaks, 10 minutes for thick ones
- Slice against the grain for tender bites
Serve with simple sides. Roasted potatoes, sauteed greens, or a crisp salad all work well.
Final Timing Recap
Here is the short version for a one-inch strip steak at 400°F.
- Rare: 8 to 10 minutes
- Medium rare: 10 to 12 minutes
- Medium: 12 to 14 minutes
- Medium well: 14 to 16 minutes
- Well done: 16 to 18 minutes
Add 2 minutes for each extra 0.25 inch of thickness. Subtract 2 minutes for thinner cuts. Always trust your thermometer over the clock.
With a hot sear and a short oven finish, you get a steakhouse quality strip steak at home. Practice once or twice and you will know your oven’s exact timing by heart.