You’ve seared a beautiful steak to get that perfect crust. Now, you need to know how long to put steak in oven after sear to finish it to your ideal doneness. This final step is crucial for a steak that’s juicy inside and crisp outside, and the timing depends on a few key factors.
Getting this right means understanding your oven’s temperature, the thickness of your steak, and how you like it cooked. This guide will walk you through the simple process, so you can cook steak at home with confidence.
How Long To Put Steak In Oven After Sear
The simple answer is that for a standard 1.5-inch thick steak, you’ll typically need 6 to 12 minutes in a hot oven after searing. But that’s just the starting point. A thin steak might need just 3-4 minutes, while a very thick cut could require 15 minutes or more. The exact time is determined by your target internal temperature, not just the clock.
Why the Reverse Sear Method Works
This technique—searing first, then finishing in the oven—is often called the “hot and fast” method. It’s fantastic for steaks that are up to about 2 inches thick. The logic is straightforward.
You start by creating a flavorful, caramelized crust on the stovetop using high heat. Then, you transfer the steak to a preheated oven. The oven’s consistent, surrounding heat gently brings the inside of the steak to your desired doneness without burning the exterior you worked so hard to create.
It gives you incredible control and is much more reliable than trying to cook a thick steak entirely on the stovetop.
Essential Tools for the Job
Having the right equipment makes the process smoother and your results more consistent. Here’s what you’ll need:
- A heavy, oven-safe skillet (cast iron or stainless steel are best).
- Tongs for handling the steak.
- An instant-read meat thermometer. This is non-negotiable for perfect results.
- A wire rack that fits inside a baking sheet (optional but helpful).
- Aluminum foil for resting the steak.
Choosing Your Steak and Preparing It
Not all steaks are created equal. For this method, you want a cut with good marbling and thickness.
- Best Cuts: Ribeye, New York Strip, Porterhouse, and Filet Mignon all excel with sear-and-oven finishing.
- Thickness Matters: Aim for steaks at least 1 inch thick. 1.5 inches is ideal. Thinner steaks can dry out too quickly in the oven.
- Preparation: Take the steak out of the fridge 30-45 minutes before cooking. This lets it come closer to room temperature, which promotes even cooking. Pat it very dry with paper towels—this is key for a good sear. Season generously with salt and pepper just before cooking.
Preheating: Your First Critical Step
Do not skip preheating. A properly hot oven is what finishes the steak efficiently. For most recipes, you’ll want your oven at 400°F to 450°F (200°C to 230°C). Place your empty skillet or a baking sheet with a wire rack inside while the oven heats. Starting with a hot pan in the oven helps the cooking process begin immediately.
The Step-by-Step Cooking Process
Follow these steps closely for a perfectly cooked steak every single time.
Step 1: Sear the Steak on the Stovetop
- Heat your oven-safe skillet over high heat until it’s very hot. You should see wisps of smoke.
- Add a high-heat oil (like canola or avocado oil) and swirl to coat the pan.
- Carefully place your seasoned steak in the pan. It should sizzle loudly.
- Sear without moving it for 2-3 minutes, until a deep brown crust forms.
- Flip the steak using tongs and sear the other side for another 2-3 minutes. If you have a steak with a fat cap, sear the edges too.
Step 2: Transfer to the Oven
Immediately after searing, move the entire skillet from the stovetop to your preheated oven. If you’re using a wire rack on a baking sheet, transfer the steak to the rack instead. This allows hot air to circulate all around the steak.
Step 3: How Long to Cook (The Core Guide)
This is the most important part. Use this chart as a guideline for a 1.5-inch thick steak in a 400°F oven. Remember, a thermometer is your best friend.
- Rare (120-125°F): 4-6 minutes in the oven.
- Medium Rare (130-135°F): 6-8 minutes in the oven.
- Medium (140-145°F): 8-10 minutes in the oven.
- Medium Well (150-155°F): 10-12 minutes in the oven.
For a 1-inch steak, reduce these times by 2-3 minutes. For a 2-inch steak, add 3-5 minutes. Start checking the temperature a minute or two before the estimated finish time.
Step 4: Checking Temperature and Resting
Insert your instant-read thermometer into the thickest part of the steak, away from bone or large fat pockets. When it’s 5 degrees Fahrenheit below your target temperature, take it out. For example, remove a medium-rare steak at 125°F.
The steak’s internal temperature will continue to rise by about 5-10 degrees while it rests—this is called “carryover cooking.” Transfer the steak to a plate or cutting board, tent it loosely with foil, and let it rest for 5-10 minutes. This allows the juices to redistribute throughout the meat, ensuring every bite is juicy.
Common Variables That Affect Timing
Several things can change your cooking time. Being aware of them helps you adjust on the fly.
Oven Temperature Variations
Ovens are often inaccurate. An oven that runs 25 degrees cool will take longer. If you’re using a convection setting, the circulating air cooks faster—reduce the estimated time by about 20%. If you’re unsure of your oven’s accuracy, an inexpensive oven thermometer can be a game-changer.
The Impact of Steak Thickness
Thickness is the biggest factor after temperature. A thin steak will go from seared to overdone in the oven very quickly. A very thick steak, like a 2.5-inch ribeye, needs more gentle, longer oven time to cook through without the outside getting tough. For these, you might even consider the reverse-reverse sear (starting in a low oven, then searing at the end).
Starting Temperature of the Meat
A steak that goes straight from the fridge into the pan will need significantly longer in the oven to reach its final temperature. Letting it sit out for a bit shortens the oven time and leads to more even cooking from edge to center. Don’t leave it out for hours, though—30 to 45 minutes is plenty.
Troubleshooting Common Problems
Even with a guide, things can sometimes go a little off. Here’s how to fix common issues.
- Steak is Overcooked: You likely left it in the oven too long. Next time, check the temperature earlier and remember to account for carryover cooking. Also, ensure your oven isn’t running hotter than the dial says.
- Steak is Undercooked: If the inside is too rare after resting, you can always return it to the oven for another minute or two. It’s easier to add more cooking time than to fix an overcooked steak.
- No Good Crust Formed: Your pan wasn’t hot enough, the steak wasn’t dry enough, or you moved it to early. Make sure you pat the steak thoroughly dry and wait for the pan to be smoking hot before adding it.
- Smoke Alarm is Going Off: Searing at high heat creates smoke. Use an oil with a high smoke point, ensure your steak is dry, and have good kitchen ventilation. It’s a sign your pan is properly hot, but you might need to open a window.
Alternative: The Reverse Sear Method
It’s worth mentioning the other popular technique. The “reverse sear” flips the process: you cook the steak in a low oven (250°F) first until it’s nearly at your target temperature, then you sear it in a blazing hot pan at the end for the crust.
This method is superior for extremely thick cuts (over 2 inches) as it gives you a perfectly even doneness from edge to edge. The timing for the oven phase is much longer, often 30-60 minutes, but it’s very forgiving because the low heat prevents overcooking.
FAQs: Your Questions Answered
Do you put steak in the oven before or after searing?
For the classic method described in this article, you sear first on the stovetop and then finish in the oven. This is best for steaks up to about 2 inches thick.
What temperature should the oven be for finishing a steak?
A hot oven, between 400°F and 450°F (200°C to 230°C), is standard. This heat quickly finishes the cooking without drying out the exterior.
How do you finish a steak in the oven without drying it out?
Using high heat for a relatively short time prevents drying. The most important step to avoid dry steak is to not overcook it—use a thermometer—and to always let it rest before slicing. The rest period lets the juices settle back into the meat.
Can I cook a steak in the oven entirely, without searing?
You can, but you’ll miss out on the flavorful, textured crust that searing creates. The Maillard reaction (the browning) adds complex taste that an oven alone can’t replicate. For the best results, always sear.
Should I put butter on my steak before it goes in the oven?
Adding butter during the searing stage is common. After you flip the steak, you can add butter, garlic, and herbs to the pan and baste the steak. When you transfer to the oven, those flavors will continue to cook into the meat. Just be careful, as butter can burn in a very hot oven.
Final Tips for Success
Mastering this technique takes practice, but these last tips will set you up for success right away.
- Invest in a good digital instant-read thermometer. It removes all guesswork.
- Always preheat your oven and your skillet for consistent results.
- Let your steak rest. Cutting into it immediately will cause all the flavorful juices to run out onto the plate.
- Season simply but generously. Kosher salt and freshly ground black pepper are often all you need for a great steak.
- If your steak has a bone, remember that the meat near the bone will cook slower. Check the temperature in the center of the meaty part.
Now you have all the information you need. The next time you have a nice steak, you’ll know exactly how long to put steak in oven after sear to get the result you want. With a little practice, you’ll be able to cook a restaurant-quality steak in your own kitchen anytime.