How Long to Bake Steak: Times & Temps for Every Doneness

If you’ve been searching how long to bake steak, you already know the frustration — every source gives a different number, and one overcooking disaster can ruin an expensive cut. I’m Emma Delacourt, and in my kitchen tests across dozens of cuts and oven setups, I’ve built a reliable time-and-temperature framework that actually works. Whether you’re going for a blush-pink medium-rare or a fully cooked well-done, the answer depends on three variables: oven temperature, steak thickness, and whether you pre-sear. This guide covers all of it.

Why You’ll Love This Recipe

Baking steak in the oven gives you one thing the stovetop can’t: even, all-around heat. The oven’s ambient temperature surrounds the steak and brings the interior to your target doneness without the risk of burning the exterior. I’ve found this particularly valuable for thick cuts (over 1.25 inches) where stovetop searing alone would produce a grey, overcooked ring before the center hits the right temperature.

The best results come from combining methods — a quick sear for Maillard crust development, then the oven for precision. But even a pure bake at 400°F (204°C) delivers tender, juicy steak when you use a thermometer and don’t skip the rest.

The Butcher’s Selection

• 2 steaks of your choice (1–1.5 inches thick recommended — ribeye, NY strip, or sirloin)
• 1 tbsp high-smoke-point oil (avocado or refined grapeseed)
• 1 tsp kosher salt per steak
• ½ tsp freshly cracked black pepper per steak
• 2 tbsp unsalted butter
• 2 garlic cloves, smashed
• Fresh thyme sprigs
• Optional: Worcestershire sauce (1 tsp, for umami depth)

Bake Times & Temperatures at a Glance

These times are for a pre-seared steak (2 minutes per side on high heat) finished in a 400°F (204°C) oven. For a steak going straight from room temperature to the oven without searing, add 3–5 minutes. Always verify with an instant-read thermometer — oven calibration varies.

How to Bake Steak Step by Step

1. Preheat and prep

   Preheat your oven to 400°F (204°C). Place an oven-safe skillet (cast iron preferred) inside while the oven heats — a preheated pan starts the bottom sear immediately. Pat steaks dry, season generously, and rest at room temperature 30 minutes.

2. Sear on the stovetop (optional but strongly recommended)

   Heat the skillet over high heat, add oil, and sear 2 minutes per side. This creates the Maillard crust that pure oven baking cannot produce. The exterior should be deeply browned, not grey.

3. Transfer to the oven

   Move the skillet directly to the preheated oven. For a 1-inch ribeye at medium-rare, bake 4–5 minutes. Refer to the time table above for your exact cut and target doneness.

   Key Tip: An oven-safe thermometer probe inserted before baking removes all guesswork. Set the alarm to your pull temperature and walk away.
4. Pull at target temperature

   Remove at your pull temperature using the table above. The steak will continue cooking during the rest, so precision here prevents overcooking. Medium-Rare Pull 130°F / 54°C

5. Rest 5–8 minutes

   Tent loosely with foil and rest on a cutting board. Resting allows myofibrillar proteins to relax, redistributing juices that contracted toward the center during the oven’s heat. Slice against the grain and serve immediately.

Pro Cooking Tips

• Use a wire rack inside a baking sheet for pure oven baking — air circulation under the steak prevents a steamed, wet bottom
• For the reverse sear method: bake at 250°F until 10°F below target, then sear 60–90 seconds per side
• Check what Delish’s oven steak guide recommends for broiler finishing as an alternative to a stovetop sear
• Always rest the steak on a warm plate, not a cold cutting board, to minimize heat loss during the carryover period
• Thick steaks (1.5″+) benefit from a 225°F slow bake to 120°F, then a high-heat finish — more even edge-to-edge doneness

Recipe Variations

What to Serve With This Dish

• Roasted garlic mashed potatoes — the creamy texture contrasts the steak’s crust
• Asparagus with brown butter and parmesan
• A wedge salad with blue cheese dressing
• Mushroom cream sauce — pairs particularly well with baked sirloin
• Crusty sourdough to soak up the pan juices

Storage & Meal Prep

Nutritional Information

Per serving (1 NY strip, ~10 oz). Values are estimates.

Common Mistakes to Avoid

FAQs