What Temperature Cook Steak In Oven

Getting your steak just right starts with knowing what temperature cook steak in oven. It’s the most important step for a perfect result, whether you like it rare or well-done.

Using your oven is a fantastic way to cook steak, especially for thicker cuts. It gives you amazing control. This guide will walk you through the ideal temperatures and simple steps for a fantastic steak every single time.

The ideal oven temperature for cooking steak is a high heat, typically between 400°F and 450°F (200°C to 230°C). This high heat is crucial for creating a beautiful, flavorful crust on the outside of the steak while the oven’s consistent heat cooks the inside evenly. Starting with a hot oven ensures you don’t end up with a gray, steamed piece of meat instead of a seared, juicy steak.

Why is this range the sweet spot? Cooking at a very high temperature quickly sears the surface. This sear locks in the steak’s natural juices. If the oven is too low, the steak will overcook before it browns properly. For most home cooks, 425°F (220°C) is a perfect, reliable setting that works for almost every type of steak.

Why Oven Temperature Matters So Much

Heat is your tool for controlling texture and flavor. The right oven temperature does two key jobs simultaneously.

Creates the Maillard Reaction: This is the scientific name for browning. At high heat, the proteins and sugars on the steak’s surface react, creating hundreds of new flavor compounds. That’s the source of that rich, savory, complex taste we love.
Ensures Even Cooking: Unlike a pan on the stove, oven heat surrounds the steak. This gentle, ambient heat cooks the interior from all sides to your desired doneness without burning the outside.

Adjusting Temperature for Thickness and Doneness

While 400°-450°F is the standard, you can make small adjustments. A very thick, 2-inch ribeye might do better at 400°F to give the center more time to cook before the outside gets too dark. A thinner cut might benefit from the full 450°F to cook quickly. Your desired final doneness is controlled by the internal temperature of the meat, not the oven setting.

Internal Temperature Guide for Doneness

Always use a good meat thermometer. This is the only way to guarantee perfect results.

Rare: 120-125°F (49-52°C) – Cool red center.
Medium Rare: 130-135°F (54-57°C) – Warm red center; this is what most chefs recommend.
Medium: 140-145°F (60-63°C) – Warm pink center.
Medium Well: 150-155°F (65-68°C) – Slightly pink center.
Well Done: 160°F+ (71°C+) – Little to no pink.

The Best Steak Cuts for Oven Cooking

Not all steaks are created equal for oven use. You want cuts that are at least 1 inch thick, preferably 1.5 inches or more. Thinner steaks cook too fast in the high heat and are better suited for the stovetop alone.

Ribeye: Richly marbled, very flavorful. The fat renders beautifully in the oven.
Strip Steak (New York Strip): Tender with good flavor and a bit less fat than a ribeye.
Tenderloin (Filet Mignon): The most tender cut. It benefits from the oven’s even cooking to perfect its texture throughout.
T-Bone/Porterhouse: Offers two experiences in one: a strip and a tenderloin. The oven helps cook both sides evenly.

The Reverse Sear Method: A Game-Changer

For the absolute best results on thick steaks, the reverse sear method is superior. It flips the classic process. Instead of searing first and finishing in the oven, you cook the steak low and slow in the oven first, then sear it at the end.

How to Reverse Sear

Preheat Oven Low: Set your oven to a low temperature, between 250°F and 275°F (120°C to 135°C).
Season and Bake: Pat your thick steak dry, season it generously, and place it on a wire rack set over a baking sheet. This allows air to circulate.
Cook to Temperature: Bake the steak until it’s about 10-15°F below your desired final internal temperature. For example, for medium-rare (135°F), pull it at 120°F.
Rest Briefly: Let the steak rest for about 10 minutes. During this time, it will continue to cook slightly (carryover cooking).
Sear Hard and Fast: Heat a cast-iron or heavy skillet over the highest possible heat until smoking hot. Add a high-smoke-point oil and sear the steak for 60-90 seconds per side to create a perfect crust.

This method gives you edge-to-edge perfect doneness with an unbeatable crust. It’s much harder to overcook your steak this way.

Classic Pan-to-Oven Method

The traditional method is still excellent, especially for steaks around 1 to 1.5 inches thick. It’s faster than the reverse sear and creates a wonderful crust.

Step-by-Step Instructions

Preheat Oven and Pan: Preheat your oven to 425°F (220°C). Meanwhile, place a heavy, oven-safe skillet (cast iron is ideal) on the stovetop over high heat.
Prepare the Steak: Take your steak out of the fridge 30-45 minutes before cooking. Pat it completely dry with paper towels. Moisture is the enemy of a good sear. Season liberally with salt and pepper just before cooking.
Sear the Steak: Add a thin layer of high-heat oil (like canola, avocado, or grapeseed) to the hot skillet. Carefully place the steak in the pan. Sear undisturbed for 2-3 minutes until a deep brown crust forms.
Flip and Transfer: Flip the steak and immediately transfer the entire skillet to the preheated oven. If you want, you can add butter, garlic, and herbs to the pan now.
Cook in Oven: Roast until the steak reaches your desired internal temperature. For a 1.5-inch thick steak at 425°F, this usually takes 4-8 minutes depending on doneness.
Rest Properly: Use tongs to move the steak to a cutting board or warm plate. Let it rest for at least 5-10 minutes before slicing. This allows the juices to redistribute throughout the meat.

Essential Tools for Success

Heavy, Oven-Safe Skillet: Cast iron is the top choice. It holds heat incredibly well and goes from stovetop to oven seamlessly.
Instant-Read Meat Thermometer: This is non-negotiable for precision. Don’t guess; measure.
Tongs: Use tongs instead of a fork to flip the steak. A fork will pierce it and let precious juices escape.
Wire Rack: Useful for the reverse sear method and for letting the steak rest without it sitting in its own juices.

Common Mistakes and How to Avoid Them

Even with the right temperature, small errors can affect your steak. Here’s what to watch out for.

Not Preheating the Oven

Putting a steak into a cold or even a warm oven is a mistake. The oven must be fully preheated to the correct temperature before the steak goes in. Otherwise, you’ll get uneven cooking and poor browning.

Using a Wet Steak

If you don’t pat the steak dry with paper towels, the surface moisture will steam instead of sear. You’ll miss out on that critical crust. Always pat it dry right before seasoning.

Skipping the Rest

Cutting into a steak immediately after cooking causes all the juices to run out onto the plate. Letting it rest allows the muscle fibers to relax and reabsorb those juices, ensuring every bite is moist. This step is simple but vital.

Overcrowding the Pan

If you’re cooking multiple steaks, make sure they have plenty of space in the pan. If they’re too crowded, they’ll steam each other. Cook in batches if your pan isn’t large enough.

Seasoning and Flavor Enhancements

Salt and pepper are classic for a reason, but you can build more flavor easily.

When to Salt: For the best texture and seasoning, salt your steak at least 40 minutes before cooking, or right before. Salting 40+ minutes ahead draws out moisture which then gets reabsorbed, seasoning the meat deeply. Salting immediately before cooking gives you a nice seasoned surface.
Compound Butter: A pat of butter flavored with garlic, fresh herbs (like rosemary or thyme), and a little lemon zest melted over the rested steak adds incredible richness.
Simple Pan Sauce: After removing the steak from the skillet, you can make a quick sauce. Add some chopped shallot to the pan, pour in a splash of red wine or beef broth, scrape up the browned bits, and finish with a knob of cold butter.

FAQs About Cooking Steak in the Oven

What is the best oven temperature for a well-done steak?

Use the same high temperature (400°-450°F). The doneness is controlled by how long you leave it in the oven, not by lowering the heat. A lower oven temperature will dry the steak out. Cook it at high heat until a thermometer reads 160°F or more.

Can I cook a frozen steak in the oven?

It’s not recommended to cook a steak from frozen in a hot oven. The outside will overcook before the inside thaws. The best method is to thaw it slowly in the fridge first. If you’re in a pinch, you can use the reverse sear method starting from frozen, but bake it at a very low temperature (200°F) until it thaws and reaches an internal temp about 20°F below your target, then sear.

Do I need to flip the steak in the oven?

No, you do not. Once you transfer the skillet to the oven, leave it alone. The oven’s ambient heat will cook it evenly from all sides. Flipping it is unnecessary and can disrupt the crust you worked hard to create on the stovetop.

How long does it take to cook steak in a 400 degree oven?

The time varies wildly based on thickness and your desired doneness. After an initial sear, a 1-inch thick steak might take 4-6 minutes in a 400°F oven for medium-rare. A 2-inch thick steak could take 10-14 minutes. Always, always use a meat thermometer to check for doneness rather than relying on time alone.

Is broiling a good way to cook steak?

Broiling is essentially upside-down grilling with high, direct heat from above. It can work for thinner steaks, but it’s less controlled than the pan-to-oven method. You have to watch it very closely, as it can go from perfect to burnt very quickly. It also doesn’t create as good of a crust as searing in a hot skillet.

Final Tips for Perfect Oven Steak

Mastering steak in the oven is about understanding heat management. Start with a quality cut that’s thick enough. Preheat everything—your oven and your pan. Invest in a reliable thermometer; it’s the best money you’ll spend for better cooking. Remember to let the steak rest, it makes a huge difference in juiciness.

Experiment with both the classic and reverse sear methods to see which one you prefer. The reverse sear is especially forgiving for beginners because it’s much harder to overcook the steak. With these techniques and the right oven temperature, you can consistently make restaurant-quality steak in your own kitchen. It’s a skill that will serve you for years to come.