If you’re wondering how long to cook steak for in the oven, the answer depends on your method and desired doneness. Cooking steak in the oven often involves a two-step process, starting with a sear and finishing with gentle, even heat. This guide will give you precise times and temperatures for perfect results.
Using your oven is a reliable way to cook steak, especially for thicker cuts. It helps achieve an even internal temperature without overcooking the exterior. You can use the oven alone or combine it with stovetop searing.
We will cover everything from preparation to resting. You’ll learn the best practices for various steak types and thicknesses.
How Long To Cook Steak For In The Oven
The total time to cook steak in the oven varies from 6 to 40 minutes. This range accounts for thickness, starting temperature, and how well-done you like it. A thin steak broiled for medium-rare may take only 6-8 minutes. A very thick roast-like cut baked at a low temperature can take 30-40 minutes.
For the most common method—searing then baking—here is a general guideline for a 1.5-inch thick steak at 400°F after searing:
- Rare (120-125°F internal): 3-5 minutes in the oven.
- Medium Rare (130-135°F internal): 5-7 minutes in the oven.
- Medium (140-145°F internal): 7-9 minutes in the oven.
- Medium Well (150-155°F internal): 9-11 minutes in the oven.
- Well Done (160°F+ internal): 11-13+ minutes in the oven.
Remember, these times are estimates. The only way to know for sure is to use a good meat thermometer. Always check the temperature a minute or two before you expect the steak to be done.
Essential Tools For Oven Cooked Steak
Having the right equipment makes the process smoother and results more consistent. You don’t need a professional kitchen, but a few key items are crucial.
First, a heavy, oven-safe skillet is non-negotiable. Cast iron or a thick stainless steel pan works best. It can go from the stovetop for searing directly into the oven for finishing. A flimsy pan won’t retain heat properly.
Second, a reliable instant-read meat thermometer is your best friend. It removes all guesswork about doneness. Visual cues can be misleading, but temperature doesn’t lie.
Other helpful tools include:
- Tongs for handling the steak.
- A wire rack for resting, which prevents the steak from steaming in its juices.
- Paper towels to pat the steak very dry before cooking.
- Aluminum foil to tent the steak while it rests.
Choosing The Right Steak Cut
Not all steaks are equally suited for oven cooking. Thicker cuts with good marbling tend to perform best. The oven’s dry, ambient heat is ideal for rendering fat and cooking the interior evenly.
Here are the top cuts for oven preparation:
Ribeye Steak
The ribeye is a prime candidate for the oven. Its rich marbling melts during the slow oven phase, basting the meat from the inside. A thickness of 1.5 inches or more is ideal. This cut benefits greatly from the reverse sear method.
Filet Mignon
Filet mignon is very tender but lean. Oven cooking helps it cook through gently without drying out. Because it lacks fat, it often benefits from being wrapped in bacon or basted with butter during the oven stage.
New York Strip Steak
The New York strip offers a balance of tenderness and robust beef flavor. It has a good fat cap that will render nicely in the oven. A 1-inch to 1.5-inch thick strip steak works perfectly with the sear-then-bake approach.
Porterhouse Or T-Bone Steak
These large, bone-in cuts are think and impressive. The oven’s even heat is essential for cooking both the strip and the filet sections evenly. They require a slightly longer cooking time due to their size and the bone.
Thinner cuts like flank or skirt steak can be cooked entirely under the broiler, but are less suited for the standard bake method.
Preparing Your Steak For The Oven
Proper preparation is 80% of the battle. A well-prepared steak will cook more evenly and develop a superior crust.
Start by taking the steak out of the refrigerator. Let it sit on the counter for 30 to 45 minutes. This brings it closer to room temperature, which promotes even cooking. A cold steak straight from the fridge will take longer and may cook unevenly.
While the steak rests, pat it completely dry with paper towels. Moisture is the enemy of a good sear; it creates steam instead of allowing the Maillard reaction (browning) to occur. Be thorough with this step.
Next, season generously. For a classic flavor, use coarse kosher salt and freshly ground black pepper. Season all sides, including the edges. You can add other dry seasonings like garlic powder or smoked paprika at this stage. The salt has time to penetrate the meat’s surface.
If you are using a marinade, ensure the steak is patted dry before it goes into the hot pan. Wet marinades can also inhibit searing.
The Two Primary Oven Cooking Methods
There are two main techniques for cooking steak in the oven. The first is the classic sear-then-bake. The second is the reverse sear, which is excellent for very thick cuts.
Method One: Sear Then Bake
This is the most common and straightforward method. You create a crust on the stove first, then use the oven to gently bring the steak to its final temperature.
- Preheat your oven to 400°F (200°C). Place your oven-safe skillet on the stove over medium-high heat. Add a high-smoke-point oil like canola or avocado oil.
- Once the oil is shimmering hot, carefully place your seasoned steak in the pan. Do not move it for 2-3 minutes to allow a crust to form.
- Flip the steak using tongs. Sear the other side for another 2-3 minutes. If you have a thick edge of fat, sear that as well by holding the steak with tongs.
- Immediately transfer the entire skillet to the preheated oven. Refer to the time chart above for how long to leave it in, based on your desired doneness.
- Use your thermometer to check the internal temperature. Remove the steak from the oven when it is 5 degrees below your target, as carryover cooking will raise the temp.
- Place the steak on a wire rack, tent loosely with foil, and let it rest for 5-10 minutes before slicing.
Method Two: Reverse Sear
The reverse sear is perfect for steaks that are 2 inches thick or more. You cook the steak low and slow in the oven first, then sear it at the end. This method yields incredibly even doneness from edge to edge.
- Preheat your oven to a low temperature, between 250°F and 275°F (120°C-135°C). Place a wire rack on a baking sheet.
- Place your seasoned steak on the rack and insert a probe thermometer if you have one. Bake until the internal temperature is about 10-15 degrees below your final target (e.g., 115°F for medium-rare). This can take 20-40 minutes depending on thickness.
- Heat your skillet on the stove over high heat until very hot. Add a small amount of oil.
- Sear the oven-warmed steak for 60-90 seconds per side, just to develop a deep brown crust.
- Let the steak rest for 5 minutes before serving. The rest time is shorter because the steak has already rested in a sense during the slow cook.
Oven Temperatures And Cooking Times
Your oven temperature setting directly impacts cooking time and texture. Here’s a breakdown of common temperatures and their uses.
A high temperature, like 400°F to 450°F, is used in the sear-then-bake method. It quickly brings the internal temperature up after searing. This is best for steaks 1 inch to 1.5 inches thick. The high heat can sometimes lead to a slightly larger gray band of well-done meat under the crust.
A low temperature, like 250°F to 275°F, is reserved for the reverse sear. It gently cooks the steak with minimal moisture loss, resulting in very even pinkness. This requires more time but offers superior control, especially for thick or expensive cuts.
The broiler function is another option. It applies direct, intense heat from above. For this, place the steak on a broiler pan or a wire rack set over a baking sheet. Position it 3-4 inches from the broiler element. Cook for 3-5 minutes per side for medium-rare, watching closely to prevent burning. This method works well for thinner steaks.
Determining Steak Doneness Without A Thermometer
While a thermometer is highly recommended, you can use the hand test as a rough guide. Compare the firmness of the meat to the fleshy part of your palm below your thumb.
- Rare: Soft with little resistance, like the base of your palm when your hand is completely relaxed.
- Medium Rare: Yields gently to pressure, like the base of your palm when your thumb and forefinger are touching.
- Medium: Springs back with some resistance, like the base of your palm when your thumb and middle finger touch.
- Well Done: Feels very firm, like the base of your palm when your thumb and pinky touch.
You can also make a small cut to peek inside, but this releases valuable juices. The hand test takes practice and is less accurate than a thermometer, which gives a precise reading.
Resting And Serving Your Steak
Resting is not an optional step; it is critical for a juicy steak. When steak cooks, its juices are driven toward the center. Resting allows those juices to redistribute throughout the entire cut.
If you slice immediately, the concentrated juices will simply spill out onto the cutting board, leaving the meat dry. A proper rest ensures each bite is moist.
Transfer the cooked steak from the oven to a wire rack. This prevents the bottom from getting soggy. Tent it loosely with a piece of aluminum foil. Let it rest for at least 5 minutes. For a very large steak or roast, rest for 10-15 minutes.
After resting, slice the steak against the grain. This means cut perpendicular to the long muscle fibers. Slicing against the grain shortens these fibers, making the steak much more tender to eat. Add a final sprinkle of flaky sea salt and a pat of compound butter if desired.
Common Mistakes To Avoid
Even with good instructions, small errors can affect the outcome. Here are pitfalls to watch for.
Not preheating the pan or oven is a major mistake. A properly hot surface is essential for initiating the sear and for consistent oven cooking. Always allow your oven and skillet to fully preheat.
Overcrowding the pan will cause the steak to steam instead of sear. Cook one or two steaks at a time in a large skillet to ensure they have enough space.
Moving the steak too soon during searing prevents a good crust from forming. Place it in the hot oil and leave it alone for a full 2-3 minutes. It will release naturally when a crust has formed.
Skipping the rest period, as mentioned, leads to dry meat. Plan your meal timing so you can afford to let the steak sit for a few crucial minutes. It will still be warm when you serve it.
Finally, slicing with the grain instead of against it makes the steak seem tougher. Identify the direction of the long fibers and cut straight across them for the best texture.
Frequently Asked Questions
How Long Do You Cook A Steak In The Oven At 400?
For a 1.5-inch steak seared first, cook at 400°F for 5-7 minutes for medium-rare, or 7-9 minutes for medium. Always verify with a meat thermometer, as oven temperatures can vary.
Can You Cook Steak In The Oven Without Searing?
Yes, you can cook steak in the oven without searing, but you will miss the flavorful crust. To do this, you can use the broiler for the entire cook time or bake at a high temperature like 450°F, flipping halfway through. The texture and flavor will be different.
What Is The Best Temperature To Cook Steak In The Oven?
The best temperature depends on the method. For the standard sear-then-bake, 400°F is a reliable choice. For the reverse sear on a thick cut, a low temperature of 250°F-275°F is best for even cooking.
How Do You Keep Steak From Drying Out In The Oven?
To prevent dryness, avoid overcooking by using a thermometer. Choose well-marbled cuts, and let the steak rest after cooking. The reverse sear method is particularly effective at minimizing moisture loss for thick steaks.
Should You Cover Steak When Baking It?
No, you should not cover steak when baking it. Covering it will trap steam and prevent the surface from browning properly, resulting in a less flavorful, softer exterior. The only time you cover steak is with a loose foil tent *after* it has finished cooking, during the rest period.