How Long Should I Put Steak In The Oven

You’re probably wondering, ‘how long should i put steak in the oven?’ The answer isn’t a single number, because it depends on your cut, your oven’s temperature, and how you like your steak cooked. This guide will give you the clear, step-by-step instructions you need to get it right every single time.

We’ll cover everything from choosing the right steak to the final rest. You’ll learn the two best oven methods and exactly how timing changes with thickness and doneness. Let’s get started.

How Long Should I Put Steak in the Oven

This is the core question. For a standard 1-inch thick steak like a ribeye or strip, after searing, you would typically put it in a 400°F (200°C) oven for 6-10 minutes. This usually gets you to a perfect medium-rare. But that’s just one scenario. A thick 2-inch porterhouse might need 15-20 minutes at a lower temperature. A reverse-seared steak could take 45 minutes to an hour at 275°F. The key is to use a meat thermometer, not just the clock. We’ll break all this down in detail below.

Why the Oven is a Great Tool for Cooking Steak

Many people think steak belongs only on a grill or skillet. While those are excellent, the oven offers unique advantages.

It provides gentle, even heat that cooks the interior of a thick steak without burning the outside. This is crucial for achieving an even doneness from edge to edge. It’s also hands-off, allowing you to prepare sides or make a sauce. For very thick cuts, the oven is often essential to cook the center without charring the surface.

Essential Tools You’ll Need

Gathering the right tools before you start makes the process smooth and successful.

A heavy, oven-safe skillet (cast iron or stainless steel is perfect).
A reliable instant-read meat thermometer. This is non-negotiable for perfect results.
Tongs for handling the steak.
An aluminum foil tent for resting.
A cutting board, preferably with a groove to catch juices.

Choosing the Right Steak Cut for Oven Cooking

Not all steaks are created equal. Some are better suited for the oven’s dry heat.

Ribeye: Richly marbled, fantastic for both sear-and-oven and reverse sear methods. The fat renders beautifully.
Strip Steak (New York Strip): Tender with good flavor, less fat than a ribeye but still a top choice.
Tenderloin (Filet Mignon): Very tender but lean. Benefits from the oven’s gentle cooking and often needs a wrapping step.
T-Bone/Porterhouse: Great for the oven due to their thickness. The two different meats (strip and tenderloin) cook at slightly different rates, which the oven manages well.
Sirloin: A more economical option. Can be excellent if not overcooked, as it’s leaner.

Thicker cuts (1.5 inches and above) benefit most from oven finishing or reverse searing.

The Critical Role of Temperature and Thickness

These two factors are the biggest determinants of your cooking time. A thin steak might cook entirely in a pan. A thick one needs the oven’s ambient heat. Similarly, a 400°F oven cooks much faster than a 275°F one. Always consider thickness and oven temp together.

Method 1: The Sear-Then-Oven Technique

This is the classic restaurant method. It’s ideal for steaks about 1 to 1.5 inches thick. You get a fantastic crust first, then use the oven to finish cooking the inside.

Preheat and Prep: Take your steak out of the fridge 30-45 minutes before cooking. Pat it very dry with paper towels. Season generously with salt and pepper. Preheat your oven to 400°F (200°C). Place your oven-safe skillet on the stove over medium-high heat.
Sear for Crust: Add a high-smoke-point oil (like canola or avocado) to the hot skillet. Carefully place the steak in the pan. Sear without moving it for 2-3 minutes per side, until a deep brown crust forms. If you steak has a fat cap, sear that edge too using tongs.
Transfer to Oven: Move the entire skillet to the preheated oven. For a 1-inch steak, cook for 4-6 minutes for medium-rare. For a 1.5-inch steak, cook for 8-12 minutes. This is where your thermometer is vital.
Check Temperature: Insert the thermometer into the thickest part of the steak. Aim for 5°F below your target doneness, as the temperature will rise while resting. Remove the steak from the oven immediately when it hits that number.
Rest and Serve: Transfer the steak to a cutting board, tent loosely with foil, and let it rest for 5-10 minutes. This allows the juices to redistribute.

Method 2: The Reverse Sear Technique

This modern method is superb for thick cuts (2 inches or more). You cook the steak low and slow in the oven first, then sear it at the end. It gives you incredibly even doneness and a perfect edge-to-edge pink interior.

Preheat Low and Slow: Preheat your oven to a low temperature, between 250°F and 275°F (120°C-135°C). Pat your thick steak dry and season it.
Oven Cook First: Place the steak on a wire rack set over a baking sheet. This allows air to circulate. Put it in the oven. This phase is slow. A 2-inch steak can take 45 minutes to an hour or more. You are slowly bringing the internal temperature up.
Monitor Closely: Start checking the temperature with your thermometer after about 30-40 minutes. Remove the steak from the oven when it is 10-15°F below your final target doneness (e.g., 115°F for medium-rare).
Sear at the End: Heat a skillet over very high heat with a little oil. Sear the steak for 60-90 seconds per side, just to develop a deep, flavorful crust. Because the steak is already cooked, this step is very quick.
Rest Briefly: Let the steak rest for just a few minutes after searing before slicing. The long oven phase means it needs less rest time.

Doneness Temperature Guide (Final Resting Temp)

Use this chart as your target. Remember to remove the steak from the heat 5-10°F before it reaches these numbers, depending on your method.

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 (66-68°C) – Slightly pink center.
Well-Done: 160°F+ (71°C+) – Little to no pink.

Detailed Timing Charts for Different Steaks

These are estimated times. Always use a thermometer! Times assume starting from room temperature.

Sear-Then-Oven Method (400°F Oven)

1-inch Ribeye/Strip: Sear 3 min/side, then oven for 4-6 min for medium-rare.
1.5-inch Filet Mignon: Sear 3 min/side, then oven for 8-10 min for medium-rare.
1.5-inch Porterhouse: Sear 4 min/side, then oven for 10-14 min for medium-rare.

Reverse Sear Method (275°F Oven)

2-inch Ribeye: Oven for 45-60 min until 115°F, then sear 90 sec/side.
2.5-inch Tomahawk: Oven for 60-75 min until 115°F, then sear 2 min/side.
1.5-inch Strip: Oven for 30-40 min until 120°F, then sear 60 sec/side.

Common Mistakes and How to Avoid Them

Even with good instructions, small errors can affect the outcome. Here’s what to watch for.

Not Preheating the Pan/Oven: A hot start is essential for a good sear and even cooking. Always preheat fully.
Using a Wet Steak: Moisture on the surface creates steam, preventing a good crust. Pat it thoroughly dry.
Overcrowding the Pan: If cooking multiple steaks, use a large pan or cook in batches. Crowding lowers the pan temp and leads to steaming.
Skipping the Rest: Cutting into a steak immediately lets all the flavorful juices run out onto the board. Letting it rest keeps them in the meat.
Guessing Doneness: Poking it or cutting it open is unreliable and loses juices. The $20 you spend on a thermometer is the best investment for better steak.

Tips for Extra Flavor and Juiciness

Go beyond salt and pepper with these simple ideas.

Dry Brine: Salt your steak heavily 1-24 hours before cooking and leave it uncovered on a rack in the fridge. This seasons it deeply and improves crust and juiciness.
Add Aromatics: In the last minute of searing or in the oven, add butter, garlic cloves, and fresh herbs like rosemary or thyme to the pan. Baste the steak with the melted butter for incredible flavor.
Try a Rub: Mix coarse salt, black pepper, and a little garlic powder or smoked paprika for a simple, effective rub.
Finish with a Compound Butter: While the steak rests, top it with a pat of butter mixed with herbs, shallots, or blue cheese. It will melt into a delicious sauce.

What to Do With Leftover Steak

Leftover steak is a gift. Here’s how to use it.

Slice it thin for salads or steak sandwiches.
Chop it up for breakfast hash with potatoes and eggs.
Add it to quesadillas or fajitas for a quick meal.
Dice it and stir it into a creamy pasta dish.

Store leftovers in an airtight container in the fridge for up to 3-4 days. Reheat gently in a skillet over low heat to avoid overcooking.

Frequently Asked Questions (FAQ)

How long does it take to cook steak in the oven at 350?

At 350°F (175°C), after searing, a 1-inch steak might need 8-12 minutes to reach medium-rare. It’s a gentler heat, so it takes a bit longer than at 400°F. A reverse sear at this temperature would take proportionally longer as well.

Can you cook a steak in the oven without searing it first?

You can, but you’ll miss out on the flavorful Maillard reaction crust. If you must, broil it on high for the last few minutes to try and get some browning. For best results, always sear or use the reverse sear method.

How long to cook a 2 inch steak in the oven?

For a 2-inch steak, the reverse sear is ideal. At 275°F, plan for 45-75 minutes in the oven until the internal temp is 10-15°F below your target, followed by a quick 90-second sear per side in a very hot pan.

Should you cover steak when baking it in the oven?

Generally, no. Covering it will trap steam and soften the crust you worked hard to create. The only exception might be a very lean cut like filet mignon, where you might add a pat of butter and loosely tent with foil partway through to keep it moist.

What is the best temperature to cook steak in the oven?

It depends on the method. For finishing after a sear, 400°F is efficient and effective. For the reverse sear, a low 250°F to 275°F gives the most control and even cooking. For cooking entirely in the oven (not recommended without a sear), a high broil might be used.

Putting It All Together: Your Simple Checklist

Choose a thick, well-marbled steak.
Pat it dry and season at least 40 minutes before cooking.
Decide on your method: Sear-Then-Oven for 1-1.5 inch steaks, Reverse Sear for 2-inch+ steaks.
Preheat your oven and pan accordingly.
Sear to develop a crust (either first or last).
Use an instant-read thermometer to check doneness, removing the steak 5-10°F before the target temp.
Rest the steak adequately before slicing against the grain.

Mastering steak in the oven gives you a reliable, year-round cooking method that produces fantastic results. It takes the guesswork out of thick cuts and delivers a tender, juicy interior with a flavorful crust. Remember, the time you put it in the oven is guided by thickness, temperature, and your desired doneness. With your thermometer in hand and these guidelines, you’re ready to cook a great steak anytime.