What Temperature to Cook a Steak in the Oven?
The ideal oven temperature for cooking steak depends on your desired level of doneness and whether you’re using a reverse sear or a traditional high-heat method. Generally, you’ll use 275°F (135°C) for a reverse sear to achieve a perfectly even cook, or 400-450°F (200-232°C) for a quicker sear after pan-frying.
Why Oven-Cooking Steak is a Great Option
Oven-cooking steak often gets overlooked, but it’s a fantastic method for achieving restaurant-quality results at home. Whether you’re using the oven to finish a pan-seared steak or employing the popular reverse sear technique, the oven provides consistent, controlled heat that can be difficult to achieve on the stovetop alone. This results in a more evenly cooked steak with a beautiful crust. It also minimizes splattering and smoke, making it a cleaner and more pleasant cooking experience.
The Two Main Oven-Cooking Methods: Sear and Reverse Sear
There are two primary ways to cook steak in the oven, each with distinct advantages:
Pan-Sear and Oven-Finish: This traditional method involves searing the steak in a hot pan to develop a flavorful crust, then transferring it to the oven to finish cooking to the desired internal temperature.
Reverse Sear: This increasingly popular method involves slowly cooking the steak in a low-temperature oven until it’s just below your target internal temperature, then searing it in a hot pan or under the broiler for a short amount of time to develop a crust. The reverse sear leads to a more evenly cooked steak from edge to edge.
Temperature Guide: Selecting the Right Heat
The oven temperature you choose depends on which method you’re using and your desired level of doneness. Here’s a quick guide:
| Method | Oven Temperature | Benefit |
|---|---|---|
| Sear and Finish | 400-450°F (200-232°C) | Faster cooking time, good for weeknight meals. |
| Reverse Sear | 275°F (135°C) | More even cooking, greater control over doneness, less overcooking risk. |
Step-by-Step: The Reverse Sear Method
The reverse sear method is often favored by steak enthusiasts for its superior results. Here’s how to do it:
- Season: Generously season your steak with salt and pepper at least 40 minutes before cooking, or ideally the night before.
- Oven Cook: Place the steak on a wire rack set over a baking sheet. Cook in a low oven (275°F/135°C) until it reaches an internal temperature about 20°F (11°C) below your desired doneness. Use a reliable meat thermometer.
- Rest: Remove the steak from the oven and let it rest for 5-10 minutes.
- Sear: Heat a heavy-bottomed skillet (cast iron is ideal) over high heat with a high-smoke-point oil (such as avocado or canola). Sear the steak for 1-2 minutes per side, until a deep brown crust forms.
- Serve: Let the steak rest briefly again before slicing against the grain and serving.
Step-by-Step: The Pan-Sear and Oven-Finish Method
The traditional pan-sear and oven-finish is faster but requires precise timing:
- Season: Generously season your steak with salt and pepper.
- Sear: Heat a heavy-bottomed skillet over high heat with oil. Sear the steak for 2-3 minutes per side to develop a crust.
- Oven Cook: Transfer the skillet to a preheated oven (400-450°F/200-232°C). Cook until the steak reaches your desired internal temperature.
- Rest: Remove the steak from the oven and let it rest for 5-10 minutes before slicing and serving.
Internal Temperature Guide for Steak Doneness
Use a reliable meat thermometer to ensure your steak is cooked to your desired doneness. These temperatures are after the resting period:
- Rare: 125°F (52°C)
- Medium-Rare: 130-135°F (54-57°C)
- Medium: 135-145°F (57-63°C)
- Medium-Well: 145-155°F (63-68°C)
- Well-Done: 155°F+ (68°C+) – Note: cooking steak well-done is generally discouraged as it can become tough.
Common Mistakes to Avoid
- Not Using a Meat Thermometer: This is the most common mistake. Relying on guesswork can lead to overcooked or undercooked steak.
- Not Seasoning Properly: Seasoning is crucial for flavor. Generously season the steak with salt and pepper well in advance of cooking.
- Using the Wrong Pan: A heavy-bottomed skillet, preferably cast iron, is essential for achieving a good sear.
- Not Resting the Steak: Resting allows the juices to redistribute, resulting in a more tender and flavorful steak.
- Overcrowding the Pan: This lowers the pan’s temperature, preventing a good sear. Cook steaks in batches if necessary.
Frequently Asked Questions (FAQs)
H4 Can I cook a frozen steak in the oven?
While not ideal, you can cook a frozen steak in the oven. It will take significantly longer, and the result will likely not be as good as with a thawed steak. Cook at a lower temperature (e.g., 250°F/120°C) for longer to ensure even cooking. Always use a meat thermometer to ensure it reaches a safe internal temperature.
H4 Does the type of steak affect the oven temperature?
Generally, the cut of steak doesn’t drastically change the oven temperature, but it does affect cooking time. Thicker cuts like ribeye or New York strip may require slightly longer cooking times than thinner cuts like flank steak. Also, tougher cuts may benefit more from a longer, slower cooking method like braising rather than oven-roasting.
H4 How do I adjust the oven temperature for a smaller steak?
For smaller, thinner steaks, you may need to reduce the oven cooking time slightly to prevent overcooking. Keep a close eye on the internal temperature and use a reliable meat thermometer. You might also consider searing only and skipping the oven altogether for very thin steaks.
H4 What is the best way to ensure even cooking in the oven?
Using a wire rack placed inside a baking sheet promotes even air circulation around the steak, resulting in more even cooking. This is especially important for the reverse sear method. Making sure the steak is mostly uniform in thickness also helps.
H4 Can I use convection setting in the oven?
Yes, the convection setting can be used, but it may require adjusting the cooking time. Convection ovens circulate hot air, which can cook the steak faster and more evenly. Reduce the oven temperature by 25°F (15°C) and monitor the internal temperature closely.
H4 How long should I rest the steak after oven cooking?
Resting is crucial. Allow the steak to rest for at least 5-10 minutes after removing it from the oven. This allows the juices to redistribute, resulting in a more tender and flavorful steak. Cover loosely with foil during resting to keep it warm.
H4 Should I add butter to the pan when searing?
Adding butter towards the end of the sear can enhance flavor and help create a richer crust. Be careful not to burn the butter. Basting the steak with the melted butter is a great technique.
H4 What oil should I use for searing steak?
Use a high-smoke-point oil such as avocado oil, canola oil, or grapeseed oil. Olive oil has a lower smoke point and can burn at high temperatures.
H4 How can I tell if my steak is done without a thermometer?
While a thermometer is highly recommended, you can use the touch test as a rough guide. Gently press the center of the steak with your finger. Rare will feel very soft, medium-rare will have a slight spring, medium will feel firmer, and well-done will feel very firm. However, the thermometer is far more accurate.
H4 Can I add aromatics like garlic or herbs while oven cooking?
Yes, adding aromatics such as garlic cloves, sprigs of rosemary, or thyme to the pan during the oven cooking process can infuse the steak with flavor. This is particularly effective with the reverse sear method.
H4 How do I keep the steak warm while resting?
You can loosely tent the steak with aluminum foil while it rests. Avoid wrapping it tightly, as this can steam the steak and make the crust soggy. Another option is to warm the plates you’ll be serving the steak on.
H4 What if my steak is still undercooked after oven cooking?
If your steak is undercooked, you can either return it to the oven for a few more minutes or sear it further in a hot pan to bring it up to the desired internal temperature. Use a thermometer to monitor progress.