Quick Answer
To cook steak in the oven, pat a 1 to 1.5-inch steak dry and salt it, sear it in a very hot oven-safe skillet for 2 to 3 minutes per side, then roast it at 400 to 450 degrees F for about 4 to 8 minutes until a thermometer reads 130 to 135 degrees F for medium-rare. Rest it 5 to 10 minutes before slicing.
Key Takeaways
- Thick steaks (1 to 1.5 inches or more) work best; thin steaks overcook in the oven before they brown.
- Sear-then-roast is fastest; the reverse sear (low oven first, sear last) gives the most even doneness for thick cuts.
- An instant-read thermometer is the only reliable way to hit your doneness; remove the steak about 5 degrees F before the target.
- The USDA recommends cooking whole beef cuts to at least 145 degrees F with a 3-minute rest for safety.
A good steak does not require a grill. With a cast-iron skillet and your oven, you can get a dark, flavorful crust and an evenly cooked center in about 20 minutes. This guide covers the two best oven methods, the right temperatures, timing by thickness, and the mistakes that lead to gray, chewy steak.
Which Steak Cuts Are Best for the Oven?
Choose a well-marbled steak at least 1 inch thick. Thickness gives you time to build a crust before the center overcooks. Good choices include ribeye, New York strip, top sirloin, filet mignon, T-bone and porterhouse. Thin cuts like skirt or flank steak are better cooked quickly in a pan or under the broiler.
| Cut | Flavor and texture | Best oven method |
|---|---|---|
| Ribeye | Rich, heavily marbled, juicy | Sear then roast, or reverse sear if 1.5 inches plus |
| New York strip | Beefy, firm, moderate fat cap | Sear then roast |
| Filet mignon | Very tender, mild, lean | Sear then roast; baste with butter |
| Top sirloin | Lean, budget-friendly, beefy | Sear then roast; do not go past medium |
| Thick T-bone or porterhouse | Strip and tenderloin on one bone | Reverse sear for even cooking |
What Do You Need to Cook Steak in the Oven?
- Oven-safe skillet: cast iron or heavy stainless steel. Nonstick pans should not go into a very hot oven or over high heat.
- Instant-read thermometer: the single most useful tool for steak.
- High smoke point oil: avocado, canola or refined peanut oil.
- Kosher salt and black pepper: plus optional butter, garlic and thyme or rosemary.
- Tongs and oven mitts: the skillet handle will be extremely hot.
- Wire rack and sheet pan: for the reverse sear method.
How Do You Cook Steak in the Oven (Sear Then Roast)?
This is the classic restaurant method and the quickest. It works for steaks 1 to 1.5 inches thick.
Step 1: Season and Dry the Steak
Pat the steak dry with paper towels and season all sides generously with kosher salt. For the best crust, salt it 40 minutes to 24 hours ahead and refrigerate it uncovered on a rack; this dry brine seasons the meat and dries the surface. Add pepper just before cooking.
Step 2: Preheat the Oven and Skillet
Heat the oven to 400 to 450 degrees F with a rack in the center. Heat a cast-iron skillet over medium-high to high heat on the stove for about 5 minutes, until a drop of water sizzles away instantly. Add a thin film of high smoke point oil.
Step 3: Sear Both Sides
Lay the steak away from you into the pan and leave it alone for 2 to 3 minutes until a deep brown crust forms. Flip it and sear the second side for 2 minutes. Use tongs to briefly sear the fat cap on a strip or ribeye.
Step 4: Finish in the Oven
Move the skillet to the oven. Roast for roughly 4 to 8 minutes, depending on thickness and doneness. Start checking with the thermometer at 3 or 4 minutes, inserting it horizontally into the thickest part away from the bone.
Step 5: Baste With Butter (Optional)
Pull the skillet out with oven mitts when the steak is about 10 degrees F below your target. Set it on the stove, add a tablespoon or two of butter, a smashed garlic clove and a herb sprig, tilt the pan and spoon the foaming butter over the steak for about 30 to 60 seconds.
Step 6: Rest and Slice
Transfer the steak to a cutting board and rest it for 5 to 10 minutes. The temperature will rise a few degrees as it rests. Slice against the grain and spoon any pan juices over the top.
What Temperature Should Steak Be for Each Doneness?
Use an instant-read thermometer and pull the steak a few degrees early, because carryover cooking raises the temperature during the rest.
| Doneness | Pull from oven | After resting | Center appearance |
|---|---|---|---|
| Rare | 115 to 120 F | About 120 to 125 F | Cool red center |
| Medium-rare | 125 to 130 F | About 130 to 135 F | Warm red-pink center |
| Medium | 135 to 140 F | About 140 to 145 F | Warm pink center |
| Medium-well | 145 to 150 F | About 150 to 155 F | Slight pink |
| Well-done | 155 F and up | About 160 F | Little or no pink |
Food safety: The USDA recommends cooking whole cuts of beef to an internal temperature of 145 degrees F and resting them for 3 minutes. Many people eat steak rarer by choice; if you are pregnant, older, immunocompromised or serving young children, follow the USDA guidance.
How Do You Reverse Sear Steak in the Oven?
The reverse sear flips the order. It is ideal for steaks 1.5 to 2 inches thick because the center cooks gently and evenly, with almost no gray band under the crust.
- Season the steak and set it on a wire rack over a sheet pan.
- Bake at 250 to 275 degrees F until the center is about 10 to 15 degrees F below your target. For medium-rare that often takes 30 to 50 minutes, depending on thickness.
- Heat a skillet with oil until it is smoking hot.
- Sear the steak for 45 to 60 seconds per side, plus the edges, until well browned.
- Because the steak rested slowly in the oven, it needs only a brief rest before slicing.
The reverse sear takes longer, but it is very forgiving. Thick roasts like brisket cooked low and slow in the oven rely on the same idea of gentle, even heat.
Can You Cook Steak in the Oven Without Searing?
Yes. Use the broiler: set the rack 3 to 4 inches below the element, preheat the broiler with a cast-iron pan or broiler pan inside, then broil the steak about 4 to 6 minutes per side for a 1-inch steak, checking the temperature often. You can also bake at 400 degrees F on a rack, but without high direct heat the outside will brown less.
Common Mistakes When Cooking Steak in the Oven
- Skipping the thermometer. Timing charts are estimates; steak thickness and starting temperature change everything.
- A wet surface. Moisture steams instead of searing. Pat dry every time.
- A pan that is not hot enough. The steak should sizzle loudly the moment it touches the pan.
- Moving the steak too soon. Let the crust form before flipping.
- Grabbing the handle. A skillet from a 450 degree F oven stays dangerously hot; drape a towel or mitt over the handle as a reminder.
- Slicing immediately. Resting helps the juices settle.
Searing on a glass-top stove? Lift the pan rather than sliding it, and see our guide on repairing a damaged glass cooktop if you notice scratches.
What Should You Serve With Oven Steak?
Classic sides include roasted potatoes, a green salad, sauteed mushrooms or green beans. For a simple starch, fluffy rice made in a rice cooker is hands-off; see how to use an Aroma rice cooker. Store leftover steak in the refrigerator within 2 hours and use it within 3 to 4 days.
Frequently Asked Questions
How long do you cook a steak in the oven at 400 degrees?
After a 2 to 3 minute sear on each side, a 1 to 1.5-inch steak usually needs about 5 to 9 minutes at 400 degrees F for medium-rare to medium. Thickness and starting temperature vary, so check with an instant-read thermometer and pull it a few degrees before your target.
Should you cover steak in the oven?
No. Covering traps steam and softens the crust you built while searing. Roast the steak uncovered in the skillet or on a rack. You can tent it loosely with foil while it rests if your kitchen is cold, but leave it uncovered for the best crust.
Can you cook a frozen steak in the oven?
Yes. Sear the frozen steak in a hot oiled pan for a few minutes per side, then finish it in a 275 to 400 degree F oven until it reaches your target temperature. It takes noticeably longer than a thawed steak, so rely on a thermometer rather than time.
Do you flip steak in the oven?
With the sear-then-roast method, you do not need to flip it in the oven because both sides are already seared. For the reverse sear or broiler methods, flipping once halfway helps it cook evenly. Always confirm doneness with a thermometer.
What oil is best for searing steak?
Use an oil with a high smoke point, such as avocado, canola, grapeseed or refined peanut oil. Extra-virgin olive oil and butter burn at high searing temperatures, so add butter only at the end for basting once the heat is lower.
