How Many Minutes To Cook Steak In Oven

If you’re wondering exactly how many minutes to cook steak in oven, you’re not alone. The oven time for a steak, after searing, is the primary factor that controls its final level of doneness. This guide gives you the precise times and temperatures you need for perfect results every time.

Cooking steak in the oven, often called the reverse sear method, is a fantastic way to get a evenly cooked piece of meat with a beautiful crust. It takes the guesswork out of the process. You’ll achieve restaurant-quality steak with simple tools.

The total minutes to cook a steak in the oven depends on its thickness, your desired doneness, and the oven temperature. For a standard 1-inch thick steak cooked to medium-rare at 275°F (135°C), the oven time is typically 20 to 30 minutes after searing. Thicker steaks require more time, while thinner cuts need less.

It’s crucial to use a meat thermometer for accuracy. Relying solely on time can lead to over or undercooking. The following sections provide detailed charts and step-by-step instructions.

Essential Tools For Oven Cooked Steak

Before you start, gather a few key items. Having the right tools makes the process smooth and predictable.

Oven-Safe Meat Thermometer: This is non-negotiable for perfect doneness.
Heavy Oven-Safe Skillet: A cast-iron or stainless steel pan is ideal for searing and finishing in the oven.
Tongs: For handling the steak without piercing it.
Wire Rack and Baking Sheet (Optional): Useful for the reverse sear method to allow air circulation.

Choosing The Right Steak Cut

Not all steaks are created equal for oven cooking. You want a cut with good marbling and thickness.

Ribeye: Excellent marbling makes it juicy and flavorful, perfect for the oven.
New York Strip: Tender with a bold beefy flavor, holds up well to oven roasting.
Filet Mignon: Very tender but leaner; careful not to overcook.
Porterhouse/T-Bone: Offers two textures in one steak, requires careful positioning in the pan.

Aim for steaks at least 1 inch thick. Thicker cuts, 1.5 to 2 inches, are actually easier to cook perfectly in the oven.

Preparing Your Steak For The Oven

Proper preparation is a simple but critical step. It ensures great flavor and a good sear.

Remove the steak from the refrigerator 30-45 minutes before cooking. This allows it to come closer to room temperature for more even cooking.
Pat the steak completely dry with paper towels. A dry surface is essential for a proper crust.
Generously season both sides with kosher salt and freshly ground black pepper. You can add other dry spices like garlic powder at this stage.
Let the seasoned steak sit for at least 15 minutes to allow the salt to penetrate.

To Bring To Room Temperature Or Not

While letting the steak sit out is common advice, its main benefit is drying the surface for better browning. The internal temperature change is minimal, but the step is still recommended for optimal results.

The Two Primary Oven Methods

There are two main approaches to cooking steak in the oven. The method you choose depends on your preference for searing.

Method 1: Sear First, Then Oven (Traditional)

This is the classic restaurant method. You start with a high-heat sear on the stove to develop flavor and crust, then transfer the pan to the oven to finish cooking.

Preheat your oven to 400°F (200°C).
Heat your oven-safe skillet over high heat until very hot. Add a high-smoke-point oil like avocado or canola.
Sear the steak for 2-3 minutes per side until a deep brown crust forms.
Immediately transfer the entire skillet to the preheated oven.
Cook until the steak reaches your desired internal temperature (see chart below).

Method 2: Oven First, Then Sear (Reverse Sear)

This method is excellent for thicker cuts. You cook the steak low and slow in the oven first, then finish with a quick sear. It 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 the steak on a wire rack set over a baking sheet.
Cook in the oven until the steak is about 10-15°F below your target final temperature.
Heat a skillet screaming hot on the stove with oil.
Sear the steak for 60-90 seconds per side to develop the final crust.

Detailed Oven Time And Temperature Chart

This chart provides estimated times for a 1-inch thick steak. Always use a thermometer to confirm. Times are for the oven phase only, after an initial sear for the traditional method, or before the final sear for the reverse sear.

At 400°F (Traditional Sear-Then-Oven Method)

Rare (120-125°F): 3-5 minutes in the oven
Medium Rare (130-135°F): 5-7 minutes in the oven
Medium (140-145°F): 7-9 minutes in the oven
Medium Well (150-155°F): 9-11 minutes in the oven

At 275°F (Reverse Sear Oven-First Method)

Rare (120-125°F): 15-20 minutes in the oven
Medium Rare (130-135°F): 20-30 minutes in the oven
Medium (140-145°F): 25-35 minutes in the oven
Medium Well (150-155°F): 30-40 minutes in the oven

For every additional 1/2 inch of thickness, add roughly 5-8 minutes to the oven time for the low-temperature method, and 2-3 minutes for the high-temperature method.

Step-By-Step Guide To The Reverse Sear

Because of its reliability, here is a detailed walkthrough of the reverse sear method.

Preheat and Prep: Preheat your oven to 275°F (135°C). Pat your seasoned steak dry.
Oven Stage: Place the steak on a wire rack over a baking sheet. Insert a meat thermometer into the thickest part. Cook until the internal temperature is 10-15°F below your target (e.g., 115°F for rare, 120°F for medium-rare).
Rest Briefly: Remove the steak from the oven and let it rest on the rack for about 10 minutes. This allows the juices to redistribute and the surface to dry for better searing.
Sear: Heat a cast-iron skillet over high heat until very hot. Add a thin layer of oil. Carefully place the steak in the pan. Sear for 60-90 seconds per side, including the edges if possible, until a deep crust forms.
Final Rest: Transfer the steak to a clean cutting board and let it rest for another 5-10 minutes before slicing. This final rest is crucial for juicy meat.

Using A Meat Thermometer Correctly

A digital instant-read thermometer is your best friend. Here’s how to use it properly.

Insert the probe into the side of the steak, aiming for the absolute center of the thickest part.
Make sure the tip is not touching bone, fat, or the pan, as this will give a false reading.
For the most accurate results, take a reading in a couple of spots.

Common Mistakes And How To Avoid Them

Avoid these pitfalls to ensure your steak turns out perfectly.

Not Preheating the Pan/Oven: A properly preheated cooking surface is essential for a good sear and even cooking.
Overcrowding the Pan: Cook one or two steaks at a time to ensure they sear properly instead of steaming.
Skipping the Rest: Resting allows the juices, which have been driven to the center by heat, to redistribute throughout the steak. Cutting too soon releases those juices onto the plate.
Moving the Steak Too Much During Searing: Place the steak in the hot pan and leave it alone to form a crust. Constant flipping prevents proper browning.

Resting And Serving Your Steak

Resting is not optional; it’s the final step of the cooking process. During resting, the internal temperature will continue to rise slightly (carryover cooking), and the muscle fibers will relax.

Place the cooked steak on a warm plate or cutting board and tent it loosely with foil. Let it rest for at least 5 minutes, or for about half the total cooking time for very large cuts. After resting, slice against the grain for the most tender bite.

Frequently Asked Questions

How Long Do You Cook A Steak In The Oven At 350?

At 350°F (175°C), after searing, a 1-inch steak takes approximately 8-12 minutes to reach medium-rare. This mid-range temperature is less common because it doesn’t sear as well as high heat nor cook as evenly as low heat.

Can You Cook A Steak In The Oven Without Searing First?

Yes, you can cook a steak entirely in the oven, but it will lack the flavorful, caramelized crust (the Maillard reaction) that searing provides. For a better result without stovetop searing, use the broiler for the final few minutes to brown the top.

What Is The Best Temperature To Cook Steak In The Oven?

The best temperature depends on the method. For the traditional method, 400°F is excellent. For the reverse sear method, a lower temperature between 250°F and 275°F yields the most even doneness from edge to edge.

How Do You Keep Steak From Drying Out In The Oven?

Using a lower oven temperature (reverse sear), not overcooking it, and allowing the steak to rest properly are the keys to preventing dryness. Also, choosing a well-marbled cut like ribeye provides more internal moisture and fat.

Should You Cover Steak When Baking It?

No, you should not cover steak when baking it in the oven. Covering it will trap steam and prevent the surface from drying out, which inhibits the formation of a good crust if you are using the reverse sear method.