If you’re wondering how long to cook medium well steak in oven, you’ve come to the right place. Getting that perfect doneness indoors is easier than you might think, and it’s a fantastic method for consistent results, especially for thicker cuts or when cooking multiple steaks.
This guide will walk you through the entire process. We’ll cover everything from choosing the right steak to the final rest. You’ll learn the simple techniques that ensure a juicy, flavorful medium-well steak every single time.
How Long To Cook Medium Well Steak In Oven
So, how long to cook medium well steak in oven? The direct answer is about 6 to 10 minutes in a hot oven after searing. However, the total time depends heavily on the steak’s thickness and starting temperature. The most reliable method isn’t about a fixed clock time, but about using a meat thermometer to hit the perfect internal temperature of 150°F to 155°F.
Why Use the Oven for Steak?
The oven is a great tool for cooking steak. It provides gentle, even heat that cooks the meat through without burning the outside. This is especially useful for thicker cuts like ribeye, filet mignon, or New York strip that are over 1.5 inches thick.
- Even Cooking: The oven’s surround heat cooks the steak evenly from all sides.
- Perfect Doneness: It gives you superb control to hit medium-well or any other doneness level precisely.
- Great for Crowds: You can cook several steaks at once without overloading your stovetop.
- Less Smoke: Searing first then finishing in the oven can sometimes create less smoke than a full stovetop cook.
Essential Tools You’ll Need
Gathering your tools before you start makes the process smooth. You don’t need anything fancy.
- A heavy, oven-safe skillet (cast iron or stainless steel are best).
- Tongs (never a fork, which pierces the meat and lets juices escape).
- An instant-read meat thermometer (this is non-negotiable for accuracy).
- A small bowl for mixing oil and seasonings.
- A cutting board for resting the steak.
Choosing the Best Steak for the Oven
Not all steaks are created equal, especially for oven cooking. Thickness is your friend here.
- Ribeye: Richly marbled, very flavorful. The fat renders beautifully in the oven.
- New York Strip: Leaner than ribeye but still tender, with a great beefy taste.
- Filet Mignon: The most tender cut, though leaner. It benefits from the oven’s gentle finish.
- T-Bone/Porterhouse: Offers two textures in one steak. The oven helps cook both sides evenly.
Aim for steaks at least 1 inch thick, with 1.5 inches being ideal. Thin steaks will cook to fast in the oven and are better suited for the stovetop alone.
The Importance of Steak Temperature
Take your steak out of the fridge at least 30 minutes before cooking. Letting it come closer to room temperature is crucial. A cold steak straight from the fridge will cook unevenly; the outside will be overdone before the inside reaches medium-well.
Seasoning Your Steak Perfectly
Great seasoning is simple. You don’t need a cupboard full of spices.
- Pat the steak completely dry with paper towels. This is key for a good sear.
- Drizzle lightly with a high-smoke-point oil like canola, avocado, or vegetable oil.
- Generously coat all sides with kosher salt and freshly ground black pepper. The salt helps form a delicious crust.
- You can add other dry seasonings like garlic powder or smoked paprika if you like, but salt and pepper are classic for a reason.
The Two-Step Cooking Method: Sear Then Bake
The best way to cook a medium well steak in the oven is with a two-step method: sear on the stove first, then transfer to the oven. This gives you a beautiful crust and a perfectly cooked interior.
Step 1: Preheat Your Oven and Skillet
Preheat your oven to 400°F. While it heats, place your oven-safe skillet on a stovetop burner over medium-high heat. Let the skillet get hot for a good 5 minutes. A properly heated skillet is essential for that initial sear.
Step 2: Sear the Steak
Add a small amount of oil to the hot skillet. Carefully place your seasoned steak in the pan. You should hear a loud sizzle. Do not move it. Let it sear undisturbed for 2-3 minutes until a deep brown crust forms. Use your tongs to flip the steak and sear the other side for another 2-3 minutes. If your steak has a fat cap, you can sear that edge too for a few seconds.
Step 3: Transfer to the Oven
Immediately move the entire skillet from the stovetop into your preheated oven. This is where the even cooking happens.
Step 4: Cook to the Right Temperature
This is the most important step. Cooking time in the oven varies. For a 1.5-inch thick steak, start checking the temperature after 5 minutes.
- Insert the instant-read thermometer into the thickest part of the steak, avoiding the bone if there is one.
- For a true medium-well, you are aiming for an internal temperature of 150°F to 155°F.
- The steak’s temperature will continue to rise about 5 degrees after you remove it from the oven (this is called carryover cooking).
Depending on thickness and your oven, this could take 6 to 12 minutes. Always trust the thermometer over a set time.
Step 5: The Crucial Resting Period
Once your steak hits temperature, remove the skillet from the oven. Use tongs to transfer the steak to a cutting board. Do not slice it yet. Let it rest for at least 5 to 10 minutes. This allows the juices, which have been driven to the center by the heat, to redistribute throughout the entire steak. If you cut it to soon, all those flavorful juices will run out onto the board, leaving you with a drier steak.
Alternative Method: Reverse Sear
The reverse sear is another excellent option, especially for very thick cuts. It flips the process: you cook the steak low and slow in the oven first, then sear it at the end.
- Preheat your oven to a low temperature, around 250°F to 275°F.
- Place the seasoned steak on a wire rack set over a baking sheet.
- Slowly bake the steak until the internal temperature is about 15 degrees below your target (so around 135°F for medium-well).
- Heat your skillet screaming hot on the stovetop.
- Sear the steak for 60-90 seconds per side to develop a fantastic crust.
This method offers incredibly even doneness from edge to edge, but it does take a bit more time.
Checking Doneness Without a Thermometer
While a thermometer is best, you can use the hand test as a rough guide. Be aware it’s less accurate. For medium-well, the steak should feel firm with only a slight give in the very center when you press it. Compare it to the fleshy part of your palm, just below your thumb, when your hand is relaxed.
Common Mistakes to Avoid
Even small errors can affect your final steak. Here’s what to watch out for.
- Using a Cold Steak: This leads to a overcooked exterior and a raw interior.
- Skipping the Preheat: Your skillet and oven must be fully hot for proper cooking.
- Moving the Steak During Searing: Let it sit to form that crust.
- Overcrowding the Pan: Cook one or two steaks at a time so they sear, not steam.
- Skipping the Rest: This is a critical step for juiciness.
- Guessing the Temperature: Relying on time or look alone often results in over or undercooking.
Serving Your Medium Well Steak
After resting, slice your steak against the grain. This means cut perpendicular to the long muscle fibers. It makes each bite much more tender. Serve it with your favorite sides. Classic pairings include:
- Garlic mashed potatoes
- Roasted asparagus or green beans
- A simple side salad
- Sauteed mushrooms
FAQ Section
What temperature is medium well steak in the oven?
You should cook your steak to an internal temperature of 150°F to 155°F in the oven. Remember to remove it from the heat a few degrees early, as the temperature will continue to climb while it rests.
How do you cook a 1-inch steak medium well in the oven?
For a 1-inch steak, the oven time will be shorter. After a good sear on both sides (about 2 minutes per side), it may only need 3-5 minutes in a 400°F oven. Check the temperature early and often to avoid overcooking.
Is it better to cook steak in the oven or on the stove?
For steaks thicker than 1 inch, using a combination of both is best. The stove gives a great sear, and the oven provides gentle, even heat to cook through. For thin steaks, the stove alone is sufficient and faster.
How long does it take to cook steak at 400 degrees?
After searing, a 1.5-inch steak typically takes 6 to 10 minutes at 400°F to reach medium-well. Always use a meat thermometer for the most accurate results, as oven temperatures can vary.
Can I cook a frozen steak in the oven?
It’s not recommended to cook a steak from frozen using the standard sear-and-bake method. The exterior will overcook before the inside thaws. It’s best to thaw your steak in the refrigerator first for the best texture and even cooking.
Final Tips for Success
Mastering the medium well steak in the oven is a simple skill that impresses. The keys are patience and precision. Always let your meat come to room temperature, get your pan screaming hot for the sear, and invest in a good instant-read thermometer. Don’t forget the importance of resting your steak before you cut into it. With a little practice, you’ll be able to cook a perfect medium-well steak on command, no matter the cut or thickness. It’s a reliable technique that delivers great results for weeknight dinners or special occasions.