The Perfect Steak: Mastering The Baking Time

Cooking steak in the oven at 350°F is a great way to get a juicy and tender steak without the hassle. The baking time depends on your desired level of doneness and the method used. For a medium-rare steak, you're looking at around 15-20 minutes, while a well-done steak could take up to 40 minutes. If you're searing the steak first, you'll want to do this in a hot cast-iron skillet on the stovetop for about 1-2 minutes on each side to get a nice crust. Then, simply transfer the steak to the preheated oven and bake to your desired level of doneness.

The baking time depends on the steak's thickness and your desired level of doneness

The baking time for a steak depends on its thickness and your desired level of doneness. In general, thicker cuts of steak require longer cooking times, while thinner cuts will cook more quickly. The level of doneness you prefer will also impact the baking time, with rarer steaks requiring less time in the oven and well-done steaks needing a longer cooking time.

For example, if you're aiming for a medium-rare steak, the baking time will be shorter than for a medium or well-done steak. The thickness of the steak will then determine the exact baking time within that range. A thinner steak may only need 8 minutes, while a thicker one could take up to 12 minutes or more.

To ensure your steak is cooked to your desired level of doneness, it's recommended to use a meat thermometer to check its internal temperature. For a medium-rare steak, aim for an internal temperature of around 130-135°F (54-57°C). For a medium steak, you're looking at 140-145°F (60-63°C). And for a well-done steak, you'll want to reach an internal temperature of 160°F (71°C) or above.

It's worth noting that the baking time can also be influenced by factors such as the accuracy of your oven and the starting temperature of the steak. Therefore, it's always a good idea to keep a close eye on both the cooking time and the internal temperature of your steak to avoid overcooking.

Additionally, remember to let your steak rest for a few minutes after baking. This allows the juices to redistribute, resulting in a juicier and more flavorful final product.

Sear the steak for 1-2 minutes on each side before baking

Searing your steak before baking is an essential step to achieving a flavoursome crust and extra texture. To do this, heat up a cast-iron skillet on medium heat until hot. Place your steak on the skillet and sear for 1-2 minutes on each side. This will give your steak a nice, golden crust.

Once you've seared both sides of your steak, it's time to transfer it to the oven. If you're aiming for a medium-rare steak, bake it for about 8-10 minutes. For a medium steak, aim for around 10-12 minutes, and for medium-well, go for 12-15 minutes. If you like your steak well-done, bake it for approximately 15-20 minutes.

It's important to note that these timings are just guidelines and can vary depending on the thickness of your steak and your desired level of doneness. The best way to ensure your steak is cooked to your liking is to use a meat thermometer to check its internal temperature. For a rare steak, aim for an internal temperature of 120-125°F, while a medium-rare steak should be 130-135°F. If you prefer your steak medium, cook it to 140-145°F, and for medium-well, aim for 150-155°F. A well-done steak should have an internal temperature of 160°F or above.

After removing your steak from the oven, let it rest for 5-10 minutes. This resting period is crucial as it allows the juices to redistribute, resulting in a juicy and flavourful steak.

Bake for 5-20 minutes, depending on the level of doneness you want

The baking time for your steak depends on your desired level of doneness. After searing your steak, you can transfer it to an oven preheated to 350°F (175°C) and bake it for 5-20 minutes.

For a rare steak, bake for 5-7 minutes. This will give your steak an internal temperature of 120-125°F (49-52°C). If you prefer your steak medium-rare, bake for 8-10 minutes, which will bring the internal temperature to 130-135°F (54-57°C). For a medium steak, bake for 10-12 minutes, aiming for an internal temperature of 140-145°F (60-63°C).

If you like your steak medium-well, baking for 12-15 minutes will get you to an internal temperature of 150-155°F (66-68°C). Finally, for a well-done steak, bake for 15-20 minutes, ensuring the internal temperature reaches 160°F (71°C) or above.

It's important to note that the baking time will depend on the thickness of your steak, so using a meat thermometer is the best way to ensure your steak is cooked to your desired level of doneness.

Use a meat thermometer to check the internal temperature

Using a meat thermometer is the best way to ensure your steak is cooked to your desired level of doneness. It's important to note that the internal temperature of a steak will continue to rise even after it has been removed from the heat source, due to a process called "carryover cooking". This means that you should take your steak off the heat just before it reaches the ideal temperature for your desired level of doneness.

To check the internal temperature of your steak, insert a meat thermometer into the thickest part of the steak, avoiding any bones. For a rare steak, the internal temperature should be 120-125°F (49-52°C). For medium-rare, aim for 130-135°F (54-57°C). A medium steak should be cooked to 140-145°F (60-63°C), while a medium-well steak should reach 150-155°F (66-68°C). If you prefer your steak well-done, cook it to an internal temperature of 160°F (71°C) or above.

It's worth noting that the ideal internal temperature for your steak will depend on its thickness. For example, a 1-inch thick medium-rare steak will require a shorter cooking time than a 1.5-inch thick medium-rare steak. Therefore, it's important to monitor both the cooking time and the internal temperature of your steak to ensure it's cooked to your desired level of doneness.

Additionally, different types of meat thermometers can impact the accuracy of your reading. Dial thermometers that use mechanical springs may not be as precise as digital thermometers, which can provide faster and more accurate readings. Super-fast thermometers, like the Thermapen, are ideal for grilling as they can provide real-time information about the internal temperature of your steak.

In summary, using a meat thermometer is crucial to achieving your desired level of doneness when cooking steak. By monitoring the internal temperature and adjusting your cooking time accordingly, you can ensure that your steak is cooked perfectly every time.

Let the steak rest for 5-10 minutes after baking

Letting your steak rest after baking is an essential step in the cooking process. While it may be tempting to cut straight into your steak, doing so will defeat the purpose of cooking it in the first place. The reason your steak needs to rest is that the juices need time to redistribute. If you cut into it too soon, the juices will flow away, leaving you with a dry and overcooked piece of meat.

When you cook a steak, the internal juices constrict and are pushed away from the heat source towards the centre of the meat. As the steak rests, the muscle fibres relax, and the pressure on the juices is slowly released, allowing them to redistribute throughout the meat. This results in a juicy and flavourful steak.

The amount of resting time depends on the size of the steak. A good rule of thumb is to rest thinner cuts of meat for a minimum of 5 minutes, while thicker cuts should rest for at least 10 minutes. For example, if you're aiming for a medium-rare steak, you should bake it for about 8-10 minutes and then let it rest for 5-10 minutes. This resting period will ensure that the steak is juicy and cooked to your desired level of doneness.

During the resting period, the internal temperature of the steak will continue to rise slightly due to carryover cooking. This means that you should remove the steak from the oven before it reaches its target doneness temperature; otherwise, it will be overcooked. For example, if your desired temperature is 55°C/130°F, remove the steak from the oven when it's a few degrees below that, and it will continue cooking during the resting period.

To keep your steak warm during the resting period, you can "tent" it with aluminium foil. This will help retain heat while still allowing some air circulation to prevent steaming the steak.

Frequently asked questions