Cooking steak in the oven is a technique that surprises many people, but the results speak for themselves. If you are wondering what temperature should i cook steak in the oven, the short answer is 400°F to 450°F for a hot sear, or 250°F to 275°F for a slow, even cook. Both methods work, and your choice depends on the thickness of your steak and the texture you want.
This guide breaks down the exact oven temps, times, and steps so you can get a great steak without guesswork.
What Temperature Should I Cook Steak In The Oven
The right oven temperature depends on your goal. There are two main paths: high heat for a fast finish, and low heat for edge-to-edge doneness.
High Heat Method: 400°F To 450°F
Use this when you want a quick cook with a browned crust. It works best for steaks that are 1 inch thick or less.
- Oven temp: 400°F to 450°F
- Best for: thin cuts like sirloin, flank, or skirt
- Cook time: 8 to 12 minutes, flipping once halfway
- Best pan: cast iron or oven-safe skillet
This method is fast, but it can overcook the center if you walk away. Stay close and check early.
Low Heat Method: 250°F To 275°F
This is the reverse-sear style. You cook the steak gently in the oven, then sear it in a hot pan at the end.
- Oven temp: 250°F to 275°F
- Best for: thick cuts like ribeye, filet mignon, or T-bone
- Cook time: 20 to 40 minutes, depending on thickness
- Finish: 60 to 90 seconds per side in a hot skillet
Low heat gives you a more even pink center. It takes longer, but the results are more forgiving.
How To Cook Steak In The Oven Step By Step
Follow these steps for a reliable result every time. This works for both methods, with a small change in oven temp.
- Take the steak out of the fridge 30 to 40 minutes before cooking. Room temp meat cooks more evenly.
- Pat the steak dry with paper towels. Moisture steams the meat and blocks browning.
- Season both sides with salt and pepper. Use more salt than you think you need.
- Preheat your oven to 400°F for thin cuts or 250°F for thick cuts.
- Heat an oven-safe skillet on the stove over high heat until it just starts to smoke.
- Add a small amount of oil with a high smoke point, like canola or avocado oil.
- Sear the steak for 1 to 2 minutes per side. This builds the crust.
- Move the skillet into the oven. Cook until the internal temp hits your target.
- Use a meat thermometer to check doneness. Do not rely on time alone.
- Rest the steak on a cutting board for 5 to 10 minutes before slicing.
Resting matters. It lets the juices settle so they stay in the meat instead of running onto the plate.
Steak Doneness Temperatures And Times
Pull the steak from the oven when it is 5°F below your target. The temp will rise as it rests.
- Rare: 120°F to 125°F internal, about 8 to 10 minutes at 400°F
- Medium rare: 130°F to 135°F internal, about 10 to 12 minutes at 400°F
- Medium: 140°F to 145°F internal, about 12 to 14 minutes at 400°F
- Medium well: 150°F to 155°F internal, about 14 to 16 minutes at 400°F
- Well done: 160°F and up, about 16 to 18 minutes at 400°F
These times are for a 1 inch steak at 400°F. Thicker steaks need more time, so always check with a thermometer.
Oven Times For Thick Cuts At 250°F
- 1 inch steak: 20 to 25 minutes for medium rare
- 1.5 inch steak: 30 to 35 minutes for medium rare
- 2 inch steak: 40 to 45 minutes for medium rare
Again, the thermometer is your best friend here. Times are a guide, not a rule.
Tips For A Better Oven Steak
Use A Cast Iron Skillet
Cast iron holds heat well and gives a dark, even crust. It also moves from stove to oven without any issue.
Dry The Surface Well
Any water on the steak turns to steam. Steam stops browning, so pat it dry and let it sit uncovered for a few minutes.
Do Not Overcrowd The Pan
If you cook two steaks, use a big enough pan. Too many steaks cool the pan and you end up steaming them.
Let The Meat Rest
Cut too soon and the juice runs out. Wait at least 5 minutes for thin cuts and 10 minutes for thick ones.
Add Butter And Herbs At The End
During the last minute of searing, toss in a knob of butter, a garlic clove, and a sprig of thyme. Spoon the melted butter over the steak a few times. This adds flavor fast.
Common Mistakes To Avoid
- Cooking cold steak straight from the fridge
- Using a low smoke point oil like olive oil for high heat searing
- Trusting cook times instead of a meat thermometer
- Slicing the steak right away without resting
- Setting the oven too high for a thick cut, which burns the outside before the inside cooks
Most of these are easy to fix. A thermometer and a little patience solve the biggest ones.
Frequently Asked Questions
Can I Cook Steak In The Oven Without Searing First?
Yes. You can bake it at 250°F and then sear it in a pan after. This is the reverse sear method and it works very well for thick cuts.
What If I Do Not Have A Cast Iron Skillet?
Any oven-safe pan works. A stainless steel skillet is a fine choice. Just avoid pans with plastic handles.
How Do I Know The Steak Is Done?
Use an instant-read thermometer. Stick it into the thickest part, away from bone and fat. That reading tells you exactly where you stand.
Should I Cover The Steak With Foil While It Rests?
You can tent it loosely with foil. Do not wrap it tight, or the crust will go soft from the trapped steam.
With the right oven temp and a good thermometer, you can cook a steak that rivals a steakhouse. Pick your method, follow the steps, and check the internal temp. That is all it takes.