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December 10, 2024
When it comes to cooking the perfect steak, many people turn to the oven after searing it to ensure that it is cooked to their desired level of doneness. The oven provides a consistent, temperature-controlled environment that can help to cook the steak evenly and retain its juiciness. However, the cooking time in the oven can vary depending on the thickness of the steak and the desired level of doneness.
Typically, a steak that has been seared on the stovetop will only need a few minutes in the oven to reach the desired level of doneness. For a medium-rare steak, which is cooked to an internal temperature of 135°F (57°C), the oven should be preheated to 400°F (204°C) and the steak should be cooked for about 5-6 minutes. Keep in mind that the cooking time may need to be adjusted based on the thickness of the steak and personal preference.
For those who prefer a medium steak, which is cooked to an internal temperature of 145°F (63°C), the steak should be cooked in the preheated oven for about 7-8 minutes. If you prefer your steak cooked closer to medium-well, with an internal temperature of 150°F (66°C), it is recommended to cook the steak for about 9-10 minutes in the oven.
It’s important to note that these cooking times are just guidelines and the best way to ensure that your steak is cooked to your liking is to use a meat thermometer to check the internal temperature. Once the steak has reached the desired temperature, it should be removed from the oven and allowed to rest for a few minutes before serving. This will help to ensure that the juices redistribute and the steak remains tender and flavorful.
Preheating the oven
Before cooking the steak in the oven, you should preheat it to ensure an even cooking temperature. This step is important to achieve the desired doneness and a delicious sear. Here’s how to preheat the oven:
- Turn on the oven and set the temperature to 450°F (232°C). Preheating the oven to a high temperature is necessary to sear the steak quickly and lock in the juices.
- Allow the oven to preheat for at least 15-20 minutes. This will ensure that the oven is fully heated and ready for cooking.
While the oven is preheating, you can prepare the steak by seasoning it to your taste and searing it on the stovetop. Once the oven is preheated and the steak is seared, it’s time to transfer the steak to the oven for the final cooking process.
Preparing the steak
Before cooking the steak in the oven, it’s important to properly prepare it.
1. Start by choosing a good quality steak. Look for a cut that is well-marbled with fat, as this will help keep the steak moist and flavorful during cooking.
2. Take the steak out of the refrigerator and let it come to room temperature. This will ensure that it cooks evenly and tenderly.
3. Season the steak generously with salt and pepper. You can also add any other desired seasonings, such as garlic powder or herbs, to enhance the flavor.
4. Preheat the oven to the desired temperature. For medium-rare steak, the oven should be set to 400°F (200°C).
5. Heat a skillet or frying pan over high heat and add a small amount of oil. Sear the steak on both sides for about 1-2 minutes, or until browned and crispy.
6. Transfer the seared steak to a baking dish or oven-safe skillet. This will allow the steak to continue cooking in the oven and achieve the desired level of doneness.
7. Optional: Add any additional ingredients to the baking dish, such as vegetables or a garlic butter sauce, to enhance the flavor and presentation of the steak.
Now that the steak is prepared, it is ready to be cooked in the oven for the desired amount of time.
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Searing the steak
Before cooking the steak in the oven, it is important to sear it to lock in the flavors and create a delicious crust on the outside. Here’s how you can sear the steak:
- Remove the steak from the refrigerator and let it come to room temperature for about 30 minutes.
- Pat the steak dry with a paper towel to remove any excess moisture. This will help the steak to sear better.
- Season the steak generously with salt and pepper, or your preferred seasoning.
- Heat a skillet or a frying pan over high heat until it is very hot. You can also use a cast-iron skillet for better heat retention.
- Add a small amount of oil with a high smoke point, such as canola or vegetable oil, to the hot skillet.
- Carefully place the steak in the hot skillet and let it sear for about 2-3 minutes on each side, depending on the thickness of the steak. The goal is to achieve a golden brown crust on the outside.
- Do not move or press down on the steak while it is searing, as this will prevent it from forming a crust.
- Using tongs, flip the steak to the other side and sear it for another 2-3 minutes.
- Once both sides are seared, remove the steak from the skillet and let it rest for a few minutes before transferring it to the oven for further cooking.
Transferring the steak to the oven
Once you have finished searing the steak on the stovetop, you will need to transfer it to the oven to finish cooking. This method is known as the “reverse sear” method and ensures that the steak is cooked evenly throughout.
Preheat your oven to the desired cooking temperature. Depending on the thickness of the steak and the level of doneness you prefer, the oven temperature may vary. A general guideline for oven temperatures is:
- Rare: 120°C (250°F)
- Medium rare: 135°C (275°F)
- Medium: 150°C (300°F)
- Medium well: 160°C (325°F)
- Well done: 175°C (350°F)
Once the oven has reached the desired temperature, place the seared steak on a baking sheet or in an oven-safe skillet. If you used a skillet to sear the steak, you can simply transfer the whole skillet to the oven. Otherwise, ensure that the steak is placed in a single layer without overlapping.
Insert a meat thermometer into the thickest part of the steak. This will help you monitor the internal temperature and ensure that the steak reaches your desired level of doneness.
Using the oven to finish cooking
Place the steak in the preheated oven and allow it to cook for an additional 5-15 minutes, depending on the desired level of doneness. Use the following internal temperature guidelines:
- Rare: 52-55°C (125-130°F)
- Medium rare: 55-60°C (130-140°F)
- Medium: 60-65°C (140-150°F)
- Medium well: 65-70°C (150-160°F)
- Well done: 70-75°C (160-165°F)
Keep in mind that these temperatures are based on the internal temperature of the steak, not the oven temperature. Cooking times may vary depending on the thickness of the steak and the accuracy of your oven.
Cooking time and temperature
When cooking steak in the oven after searing, it is important to consider the cooking time and temperature to achieve the desired doneness. The time and temperature will vary depending on the thickness of the steak and the degree of doneness you prefer.
Cooking temperature
The ideal cooking temperature for steak in the oven is 400°F (200°C) for medium-rare to medium doneness. This temperature allows the steak to cook evenly and develop a delicious crust on the outside.
Cooking time
The cooking time will depend on the thickness of the steak. As a general guideline, you can follow the following cooking times:
- For a 1-inch thick steak, cook for 12-14 minutes for medium-rare or 15-17 minutes for medium doneness.
- For a 1.5-inch thick steak, cook for 16-18 minutes for medium-rare or 19-21 minutes for medium doneness.
- For a 2-inch thick steak, cook for 20-22 minutes for medium-rare or 23-25 minutes for medium doneness.
It is important to note that these are just general guidelines and the cooking time may vary depending on your oven and personal preferences. To ensure the steak is cooked to your desired doneness, it is recommended to use a meat thermometer. For medium-rare, the internal temperature should be around 135°F (57°C) and for medium, it should be around 145°F (63°C).
Resting and serving the steak
After cooking the steak in the oven, it is important to let it rest before serving. This allows the juices to redistribute and the steak to become even more tender and flavorful.
Resting time: Let the steak rest for about 5 to 10 minutes before slicing or serving. This will help retain the moisture and ensure a juicy steak.
Temperature check: Before slicing, use a meat thermometer to ensure that the steak has reached the desired doneness. The internal temperature should be 130°F (54°C) for medium-rare, 135°F (57°C) for medium, and 145°F (63°C) for medium-well.
Slicing the steak: After resting, slice the steak against the grain to maximize tenderness. Cutting against the grain helps break up the muscle fibers, resulting in a more tender bite.
Serving: Serve the sliced steak immediately and enjoy it while it is still warm. You can serve it as is or pair it with your favorite side dishes such as roasted potatoes, grilled vegetables, or a fresh salad.
Remember, the resting and serving process is just as important as the cooking process for achieving a delicious and perfectly cooked steak!
Q&A
How long do you cook steak in the oven after searing?
The cooking time for steak in the oven after searing can vary depending on the thickness of the steak and the desired level of doneness. As a general guideline, you can cook a 1-inch thick steak in the oven at 425°F (220°C) for about 10 to 15 minutes for medium-rare or 15 to 20 minutes for medium.
What temperature should the oven be when cooking steak after searing?
Preheat the oven to 425°F (220°C) for cooking steak after searing. This temperature will help create a nice crust on the outside while allowing the steak to cook evenly on the inside.
Is it necessary to sear the steak before cooking it in the oven?
Searing the steak before cooking it in the oven is not necessary, but it can help enhance the flavor and texture of the steak. Searing creates a delicious crust on the outside of the steak and also helps seal in the juices, resulting in a juicier and more flavorful steak.
Can I cook a steak in the oven without searing it?
Yes, you can cook a steak in the oven without searing it. If you prefer to skip the searing step, you can simply season the steak with salt and pepper or your favorite seasonings, place it on a baking sheet, and cook it in a preheated oven at 425°F (220°C). The cooking time will be slightly longer compared to searing the steak first.
How can I tell if the steak is cooked to my desired level of doneness?
To determine the doneness of the steak, you can use a meat thermometer or the touch method. For a medium-rare steak, the internal temperature should read around 135°F (57°C) and it should feel slightly firm when touched with your finger. For a medium steak, the internal temperature should be around 140°F (60°C) and it should feel firmer to the touch.