Cooking the perfect steak in the oven is easier than you might think. Whether you’re aiming for a juicy medium-rare or a well-done finish, knowing the right cooking time is key to getting it just right.
Oven cooking offers a reliable way to achieve even heat and consistent results without the need for constant attention. With a few simple tips and timing guidelines, you’ll be able to serve a steak that’s tender, flavorful, and cooked exactly how you like it every time.
In this guide, you’ll discover how long to cook steak in the oven based on thickness and desired doneness so you can enjoy restaurant-quality steaks right at home.
Factors Affecting How Long to Cook Steak in Oven
Several factors influence how long you cook steak in the oven. Understanding these helps achieve the perfect texture and flavor every time.
Thickness of the Steak
Thickness impacts cooking duration directly. Thicker cuts, such as 1.5-inch ribeye or filet mignon, demand more oven time than thinner cuts like a 0.5-inch flank steak. Use a meat thermometer to check internal temperature accurately instead of relying solely on time.
Desired Level of Doneness
Doneness dictates internal temperature targets, which vary with preference. Rare steaks reach 125°F, medium-rare 135°F, medium 145°F, medium-well 150°F, and well-done 160°F or above. Cooking time increases as you move from rare to well-done.
Oven Temperature
Oven temperature controls cooking speed and crust formation. Cooking steak at 400°F offers a balance of searing and even cooking for steaks about 1 inch thick. Higher temperatures like 450°F sear faster but risk drying the steak if overcooked. Lower temperatures (around 275°F) cook more evenly but need longer times.
Preparing the Steak for Oven Cooking
Proper preparation sets the foundation for a perfectly cooked steak in the oven. Focus on seasoning, marinating, and ensuring your steak reaches room temperature before cooking.
Seasoning and Marinating
Season your steak generously with salt and pepper to enhance natural flavors. Use coarse kosher salt for better crust formation. Consider simple marinades with olive oil, garlic, and herbs for additional tenderness and flavor, but avoid overly acidic marinades that can change texture. Apply seasoning or marinade at least 30 minutes before cooking, or up to 24 hours if refrigerated and covered.
Bringing Steak to Room Temperature
Bring your steak out of the fridge and let it rest at room temperature for 30 to 60 minutes before cooking. This step promotes even cooking by preventing the steak’s center from remaining cold while the outside cooks. Room temperature steaks develop better crusts and reduce overall oven time, ensuring tender, evenly cooked results.
Step-by-Step Guide for Cooking Steak in the Oven
Master each step to cook your steak evenly and to your preferred doneness. Follow this process for consistent, flavorful results.
Preheating the Oven
Set your oven to 400°F (204°C) for balanced heat that cooks steak evenly without drying it out. Preheat fully, which usually takes 15 to 20 minutes. This ensures the oven reaches stable temperature before you place the steak inside.
Searing the Steak Before Oven Cooking
Heat a heavy, oven-safe skillet over high heat for 3 to 5 minutes until smoking hot. Pat your steak dry and lightly oil its surface to achieve a better crust. Sear each side for 1 to 2 minutes, including edges, until a rich brown crust forms. This step locks in juices and enhances flavor before finishing in the oven.
Baking Times Based on Thickness and Doneness
Use the table below to estimate baking times after searing, depending on steak thickness and desired doneness. Insert the meat thermometer into the thickest part of the steak for accuracy.
| Thickness (inches) | Rare (120-125°F) | Medium-Rare (130-135°F) | Medium (140-145°F) | Medium-Well (150-155°F) | Well-Done (160°F+) |
|---|---|---|---|---|---|
| 1 | 4-5 minutes | 5-6 minutes | 6-7 minutes | 7-8 minutes | 8-9 minutes |
| 1.5 | 6-7 minutes | 7-9 minutes | 9-10 minutes | 10-11 minutes | 11-12 minutes |
| 2 | 9-10 minutes | 10-12 minutes | 12-14 minutes | 14-15 minutes | 15-16 minutes |
Adjust time only if your oven temperature differs from 400°F. Rest your steak for 5 to 10 minutes after baking to allow juices to redistribute evenly before serving.
Tips for Checking Steak Doneness in the Oven
Ensuring your steak reaches the perfect doneness requires precise checking methods. Use these techniques to confirm the internal state of your steak after oven cooking.
Using a Meat Thermometer
Use a meat thermometer to measure the internal temperature accurately. Insert the probe into the thickest part of the steak, avoiding bone or fat, for a correct reading. Refer to the following internal temperatures for doneness levels:
| Doneness | Internal Temperature (°F) |
|---|---|
| Rare | 120-125 |
| Medium Rare | 130-135 |
| Medium | 140-145 |
| Medium Well | 150-155 |
| Well Done | 160+ |
Check the temperature toward the end of the recommended baking time to prevent overcooking. Remove the steak from the oven once it reaches 5°F below the target temperature, since it continues to cook while resting.
Visual and Textural Cues
Observe the steak’s color and firmness for a secondary doneness check. Rare steaks show a bright red center with a soft, spongy texture. Medium-rare steaks display a warm red center and slightly firmer feel. Medium levels present a pink center and springy texture but resist more pressure. Medium-well to well-done steaks appear light brown or gray without pink, feeling firm with minimal give when pressed.
Combine these visual and textural clues with temperature readings to ensure your steak cooks to your preferred doneness directly in the oven.
Resting the Steak After Cooking
Resting the steak after cooking lets the juices redistribute throughout the meat for a tender, flavorful result. Allow the steak to rest for 5 to 10 minutes on a warm plate, covering loosely with aluminum foil to retain heat but prevent steaming.
Avoid cutting the steak immediately, as this releases juices, causing dryness. Resting time depends on steak thickness: thicker cuts require closer to 10 minutes, while thinner cuts settle well in 5 minutes.
Use this period to prepare any sides or sauces so the steak maintains ideal temperature and texture. Proper resting improves moisture retention, enhances flavor, and delivers a restaurant-quality finish to your oven-cooked steak.
Conclusion
Mastering the timing for cooking steak in the oven unlocks a simple way to enjoy perfectly cooked, juicy steak at home. By paying attention to thickness, doneness, and resting time, you can confidently achieve the results you want every time. Using a meat thermometer takes the guesswork out and ensures your steak hits the ideal temperature.
With the right preparation and technique, oven-cooked steak can rival your favorite steakhouse. Once you get the timing down, you’ll find it’s an easy method that delivers consistent, delicious results without constant monitoring. Your next perfectly cooked steak is just an oven away.