Finishing a steak in the oven after searing gives you a restaurant-quality result at the right temperature. So what temperature do you finish a steak in the oven? The short answer is 125°F to 135°F for medium rare, but the full answer depends on the cut, the thickness, and how you like your meat.
This guide breaks it all down. You will get exact numbers, a simple step-by-step method, and the mistakes that ruin a good steak.
Why The Oven Finish Matters
Searing creates a crust. It does not cook the inside of a thick steak all the way through. The oven does that job.
This two-step method gives you control. You get a dark, flavorful outside and a juicy, evenly cooked inside.
The oven also works for thick cuts like ribeye, strip, and filet mignon. Thin cuts cook too fast on the stove alone.
What Temperature Do You Finish A Steak In The Oven
Here is the core answer you came for. The oven temperature is not the same as the steak’s final temperature. Keep these two numbers separate in your head.
Oven Temperature Settings
- 400°F to 450°F: Best for thick steaks, 1.5 inches or more. Fast finish, good crust.
- 350°F to 375°F: Good for medium thickness, around 1 inch. More even cooking.
- 250°F to 300°F: Low and slow. Great for very thick cuts or when you want edge-to-edge pink.
Most home cooks do best with 400°F. It is hot enough to keep the crust but not so hot that the outside burns before the inside cooks.
Final Internal Temperature By Doneness
Pull the steak when it hits these numbers. Remember carryover cooking. The temp rises 5°F to 10°F while the steak rests.
- Rare: pull at 120°F to 125°F
- Medium rare: pull at 125°F to 130°F
- Medium: pull at 135°F to 140°F
- Medium well: pull at 145°F to 150°F
- Well done: pull at 155°F to 160°F
If you want medium rare on the plate, pull at 125°F. It will coast up to about 130°F as it rests.
How To Finish A Steak In The Oven Step By Step
Follow these steps in order. The whole process takes about 15 to 20 minutes plus resting time.
- Take the steak out of the fridge 30 to 40 minutes before cooking. Pat it very dry with paper towels.
- Season both sides with salt and pepper. Use more salt than feels right.
- Preheat the oven to 400°F. Place a cast iron skillet or oven-safe pan inside while it heats.
- Put the pan on the stove over high heat. Add a thin layer of high smoke point oil.
- Sear the steak 2 to 3 minutes per side. Do not move it around. Let it form a crust.
- Add butter, garlic, and thyme if you like. Spoon the melted butter over the steak.
- Move the whole pan into the oven. No need to flip the steak again.
- Cook until the internal temp hits your target. Start checking at 5 minutes for thin cuts.
- Move the steak to a cutting board or plate. Tent it loosely with foil.
- Rest for 5 to 10 minutes. Then slice against the grain.
How Long Does It Take In The Oven
Time varies by thickness. Use these as rough guides only. Always trust your thermometer over the clock.
- 1 inch thick: 4 to 6 minutes at 400°F
- 1.5 inches thick: 6 to 9 minutes at 400°F
- 2 inches thick: 10 to 14 minutes at 400°F
A one inch steak can go from medium rare to well done in two minutes. Stay close to the oven.
Tools That Make This Easier
You only need a few things. But each one matters for a good result.
An Instant Read Thermometer
This is not optional. Guessing doneness by touch or color fails often. A good instant read thermometer costs little and lasts years.
Insert the probe into the thickest part of the steak. Avoid touching bone or fat. Those spots read hotter or cooler than the meat.
A Heavy Oven Safe Pan
Cast iron is the classic pick. It holds heat well and gives a deep sear. A stainless steel skillet also works.
Do not use a nonstick pan at 400°F or higher. Most are not rated for that heat.
High Smoke Point Oil
Use avocado oil, canola oil, or grapeseed oil. Butter burns fast on its own. Add butter near the end for flavor only.
Common Mistakes To Avoid
Most bad steaks come from a few repeat errors. Watch out for these.
- Cold steak going into the pan. It cooks unevenly and steams instead of sears.
- A wet surface. Moisture blocks the crust. Dry the steak well.
- Overcrowding the pan. Two steaks in a small pan will steam each other.
- Skipping the rest. Cutting early lets the juices run out onto the board.
- Not accounting for carryover. Pull 5°F to 10°F below your target.
Why Carryover Cooking Matters
The steak keeps cooking after it leaves the oven. Heat moves from the hot outer layers toward the cooler center.
This is why a steak pulled at 135°F can end up at 145°F on the plate. That is the jump from medium to medium well. Plan for it.
Adjusting For Different Cuts
Not every steak behaves the same way in the oven. Thickness and fat content change the plan.
Ribeye
Ribeye has lots of fat and marbling. It handles high heat well. Finish at 400°F and pull at 130°F for medium rare.
Filet Mignon
Filet is lean and tender but mild in flavor. Sear it hard for crust. Finish at 400°F and pull at 125°F for medium rare.
New York Strip
Strip has a firm texture and good fat rim. It works at 375°F to 400°F. Pull at 130°F for medium rare.
Flank And Skirt Steak
These are thin and best cooked hot and fast. The oven finish is often not needed. If you use it, keep the time very short.
Resting And Slicing The Right Way
Resting lets the juices settle back into the meat. Skip it and you lose flavor to the cutting board.
Rest a thin steak 5 minutes. Rest a thick steak 8 to 10 minutes. Keep it warm with loose foil, not tight wrap.
Always slice against the grain. Look at the lines in the meat and cut across them. This makes each bite more tender.
Quick Recap
Set your oven to 400°F for most steaks. Sear first on the stove, then finish in the oven. Pull the steak at 125°F to 130°F for medium rare and let it rest.
Use a thermometer every time. Your results will get better and more consistent with each cook.