How long to cook steak in the oven at 400?

How Long to Cook Steak in the Oven at 400?

Oven-cooked steak: the ultimate comfort food that never goes out of style. There’s something primal and satisfying about sinking your teeth into a perfectly grilled steak, and with good reason – a well-done steak is a culinary symphony of flavors and textures. But how do you get it just right?

The key to a world-class steak lies in one simple yet crucial factor: cooking time. And trust us, we’re going to get into the weeds (pun intended) in this article to give you the lowdown on precisely how long to cook that bad boy in the oven at 400°F. But first, let’s talk about the importance of precision in cooking.

The Science behind Cooking Time

You see, steak is a nuanced creature, with a finite window of doneness-land before it becomes that dreaded shade of grey brick that makes your taste buds cry themselves to sleep every night. It’s critical to pay attention to three fundamental variables:

1. Steak thickness – A thicker steak might take 30 seconds less per side to cook at 400°F, simply because there’s more… you know, steak-ingness going on.
2. Internal temperature – Get too close or too far from the temperature of doneness (around 135°F for Medium Rare), and you kiss your tender, juicy flank goodbye.
3. Doneness – Raw, rare, medium-rare, medium, rare, medium-rare-extra… Ah, you know the drill.

So before we dive into the recommended cooking times, let’s make a few assumptions that will serve as our rock-solid foundation:

• Use a digital thermometer to stay in check on internal temperatures; this baby is your buddy in the kitchen.
• Let that steak rest in peace (literally), so all the juices go from its center to pan. A good 30-60 minutes should cut it.

Now, the moment we’ve all been waiting for: how long to cook that bad boy in the oven at 400?!

Common Steak Types and Cooking Time Ranges

Here lies the good stuff! Follow the guide below for average cooking times, adjusted from thickness (we’ll throw some visual aids in).

Rare (less than 130°F),

• Thin: 10-12 min | Medium: 12-14 min
• Thick (1-1.25"): 15-16 min | Thicker (1.25+" 16-18 minutes)**

Medium-Rare (130-133°F)

• Thin: 12-14 min | Medium: 14-15 min
• Thick (1-1.25"): 17-19 min | Thicker (1.25+" 19-20 minutes)**

Medium (133-137°F)

• Thin: 14-15 min | Medium: 15-16 minutes
• Thick (1-1.25"): 20-21 minutes | Thicker (1.25+" 21-24 minutes)**

Important note: These aren’t absolute, one-click-to-awesomness, I’m-pregnant-and-it-‘s-miracle-Tuesday scenarios. YOU NEED TO MONITOR STEAK THERMOMETRY!

<Thick type</TH>	<Thin/thickness <=”<1″ (1″)/steak<,
Tthin/Thin	>12 minutes
TmediumMedium	15-24 minutes

That being said, here some steak doneness guidelines help keep the visual chaos at Bay. Below are some table formats.

Steak
<= 100% Rare <, (140°F)!°> F (110˜• F )/|
< 130 – (R)/|

	Medium Rare(TT/ 130˜/°F)|/|

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