For a medium rare steak, oven time ranges from 10 to 20 minutes depending on thickness, followed by a quick rest. So if you want to know exactly how long to put steak in oven for medium rare, the answer mostly comes down to how thick your steak is and what temperature your oven runs at.
This guide breaks it all down in simple terms. You will get times, temps, and a step by step method that works every time.
How Long To Put Steak In Oven For Medium Rare
Most home cooks sear a steak on the stove and then finish it in the oven. That combo gives you a browned crust and an even pink center. The oven part is short, so timing matters.
Here is the quick version for a 1 inch thick steak cooked at 400°F (204°C):
- Rare: 6 to 8 minutes
- Medium rare: 8 to 10 minutes
- Medium: 10 to 12 minutes
- Medium well: 12 to 14 minutes
For a thicker 1.5 inch steak, add about 4 to 6 minutes. For a thin 0.75 inch steak, cut the time by 2 to 3 minutes. Always flip the steak halfway through the oven time.
Why Thickness Matters More Than Anything Else
A thin steak cooks fast. A thick steak needs more time for heat to reach the center. That is why a single oven time cannot fit every steak.
Use a meat thermometer to be sure. Medium rare means an internal temperature of 130°F to 135°F (54°C to 57°C). Pull the steak out when it hits 125°F to 130°F. The temperature will rise 5 degrees while it rests.
If you skip the thermometer, you are guessing. Guessing usually leads to overcooked steak.
Oven Temperature And Pan Choice
Set your oven to 400°F for most steaks. A hotter oven at 450°F works for thin cuts. A lower oven at 350°F works for very thick cuts like a 2 inch ribeye.
Use an oven safe skillet. Cast iron is the best pick. It holds heat well and goes from stove to oven without any issues.
Do not use a non stick pan in a hot oven unless the maker says it is safe. Most are not rated above 400°F.
Step By Step Method For A Perfect Medium Rare Steak
Follow these steps in order. The whole process takes about 20 minutes from start to finish.
- Take the steak out of the fridge 30 minutes before cooking. A room temperature steak cooks more even.
- Pat the steak dry with paper towels. Wet meat will not brown well.
- Season both sides with salt and black pepper. Use more salt than you think you need.
- Preheat the oven to 400°F. Place a rack in the middle.
- Heat a cast iron skillet on the stove over high heat until it just starts to smoke.
- Add a small amount of oil with a high smoke point. Canola or avocado oil works fine.
- Place the steak in the pan. Sear for 2 minutes without moving it.
- Flip the steak and sear the other side for 2 minutes.
- Add a knob of butter and a sprig of thyme if you like. Spoon the melted butter over the steak.
- Move the whole pan into the oven. Cook for 8 to 10 minutes for a 1 inch steak.
- Flip the steak once at the halfway mark.
- Check the internal temp at the 8 minute mark. Pull it at 125°F to 130°F.
- Move the steak to a cutting board or plate. Cover it loosely with foil.
- Let it rest for 5 to 10 minutes. This step is not optional.
- Slice against the grain and serve.
What If You Only Use The Oven
You can cook a steak fully in the oven. It will not have a seared crust, but it still tastes good. This method is called oven roasting.
Set the oven to 275°F. Put the steak on a wire rack over a baking sheet. Cook until the internal temp hits 125°F. This takes about 20 to 30 minutes for a 1 inch steak. Then sear it in a hot pan for 1 minute per side if you want a crust.
This reverse sear method gives you the most control. It is hard to overcook a steak this way.
Common Mistakes To Avoid
- Not resting the steak. Cutting too soon lets the juices run out.
- Using a cold pan. The steak will steam instead of sear.
- Overcrowding the pan. Two steaks need space or they will not brown.
- Trusting time over temperature. Every oven runs a bit different.
- Forgetting to flip. One side will cook faster than the other.
How To Tell When Your Steak Is Medium Rare
The thermometer is the only sure way. But you can also use the touch test if you do not have one.
Press the center of the steak with your finger. Compare it to the base of your thumb.
- Rare feels like the fleshy part of your palm below the thumb when the hand is open.
- Medium rare feels like that same spot when you touch your thumb to your index finger.
- Medium feels like it when you touch thumb to middle finger.
- Well done feels firm, like thumb to pinky.
This trick takes practice. A thermometer is faster and more accurate.
Resting Time And Why It Matters
Rest your steak for at least 5 minutes. For a thick cut, rest it for 10 minutes. Tent it with foil, but do not wrap it tight. Tight wrapping traps steam and softens the crust.
During the rest, the internal temp rises about 5 degrees. The juices also settle back into the meat. If you cut early, those juices end up on the plate instead of in your steak.
Frequently Asked Timing Questions
Can I Cook A Frozen Steak In The Oven
Yes, but add 50 percent more time. A frozen 1 inch steak needs about 15 to 18 minutes at 400°F. Sear it after roasting for the best result.
Does Bone In Steak Take Longer
Yes, slightly. Bones slow down heat transfer a bit. Add 2 to 3 minutes for a bone in ribeye or T bone.
What About A Cast Iron Only Method
You can skip the oven if your steak is thin. A 0.5 inch steak cooks in 4 to 5 minutes on the stove alone. Thick steaks need the oven for an even cook.
Should I Use Broil Instead Of Bake
Broil works for a quick finish. Set the rack 6 inches from the top. Broil for 3 to 5 minutes per side. Watch it close, because broil can burn the outside fast.
Final Tips For A Perfect Medium Rare Steak
Buy the best steak you can afford. A good cut needs less work. Let it sit out before cooking. Season it well. Get your pan very hot. Use a thermometer. Rest the meat.
Do those things and you will hit medium rare almost every time. The oven time range of 10 to 20 minutes covers most steaks you will cook at home. Adjust up or down based on thickness, and always trust the internal temp over the clock.