Cooking steak to perfection requires both culinary skill and an understanding of temperature and timing. While many prefer to sear steak on the stovetop, the oven offers a more even and reliable method, especially when aiming for a medium-well doneness. In this article, we’ll explore how long you should cook a medium-well steak in the oven, including the best techniques, temperatures, cuts, and tips to ensure every bite is juicy and flavorful.
Understanding Medium-Well Steak: What Does It Mean?
Before diving into oven-cooking times, it’s essential to understand what medium-well steak entails. Medium-well steak is cooked through but retains a hint of pink in the center. It’s ideal for those who enjoy a more cooked steak without crossing into the fully dry realm of well-done.
The Temperature Range for Medium-Well Steak
The internal temperature of a medium-well steak typically ranges between 145°F (63°C) and 155°F (68°C). Cooking beyond 155°F will generally result in a well-done steak, which may lose some tenderness and juiciness.
Visual and Tactile Cues for Medium-Well Steak
While reading meat thermometers is the most accurate method, some visual and tactile cues can guide you:
- The exterior should be deeply browned or charred from searing.
- The center will have a small pink band, much less than a medium-rare steak.
- The texture will feel firm but still yield slightly to touch.
Choosing the Right Cut for Oven-Cooked Medium-Well Steak
Not all steak cuts respond well to oven cooking. Medium-well steak can easily become tough if the meat lacks marbling or is too lean. Here are the best cuts:
1. Ribeye
A well-marbled ribeye steak holds moisture and flavor even at higher temperatures. Ribeye is excellent for oven cooking to medium-well because the fat renders slowly and keeps the steak juicy.
2. Striploin (New York Strip)
This cut offers a balance of tenderness and flavor. It’s denser than ribeye and holds up well in the oven, especially when cooked with butter and aromatics.
3. Filet Mignon (with Caution)
While tender, filet mignon is lean and can dry out quickly in the oven. If you choose this cut, cook it on the lower end of medium-well (150°F) and serve with a rich sauce to compensate for moisture loss.
4. Sirloin (Budget-Friendly Option)
Sirloin is less tender than premium cuts but offers a meaty flavor. Best results come from using a marinade or dry rub before oven roasting.
Preparation Steps: What to Do Before Oven Cooking
Proper preparation sets the foundation for a perfectly cooked medium-well steak. Skipping these steps can lead to uneven cooking, toughness, or dryness.
Step 1: Choose the Steak Thickness
For oven cooking, 1- to 2-inch thick steaks work best. Thinner steaks overcook easily, while thick ones allow for more control and better heat distribution.
Step 2: Dry the Steak Thoroughly
Use paper towels to pat the steak dry before seasoning. Moisture on the surface hinders searing and prevents proper browning.
Step 3: Season Liberally
Use coarse kosher salt and freshly ground black pepper. You can also add garlic powder, onion powder, or herbs like rosemary for extra flavor.
Step 4: Let the Steak Rest at Room Temperature
Allowing the steak to come to room temperature (about 30–45 minutes) ensures even cooking and prevents the center from remaining cold while the outside overcooks.
How Long to Cook a Medium-Well Steak in the Oven
Now that you’ve selected your cut and prepared the steak, it’s time to determine the cooking time based on thickness, oven temperature, and desired doneness.
Cooking Times for Medium-Well Steak
The general rule of thumb is based on using an oven preheated to 400°F (204°C). Adjustments may be needed depending on your specific oven’s heat distribution.
| Steak Thickness | Pre-Searing Time (Sear on Stovetop) | Oven Cooking Time (400°F) | Total Cooking Time |
|---|---|---|---|
| 1 inch | 1–2 minutes per side | 5–7 minutes | 7–10 minutes |
| 1.5 inches | 2–3 minutes per side | 8–10 minutes | 12–16 minutes |
| 2 inches | 3–4 minutes per side | 12–15 minutes | 18–23 minutes |
Why Pre-Searing Matters
Searing the steak before oven cooking creates the Maillard reaction—a chemical process that browns the surface and enhances flavor. While not mandatory, searing is highly recommended for achieving a rich, caramelized crust.
How to Sear Steak Before Oven Cooking
- Heat a cast iron or oven-safe skillet over high heat.
- Add high smoke-point oil (like avocado or canola oil).
- Place the steak in the skillet and cook for 1–3 minutes per side, depending on thickness.
- Optionally, add butter, garlic, and herbs during the last 30 seconds of searing for basting.
Internal Temperature Check
Use a meat thermometer to check the steak’s internal temperature. Remember, the steak will continue to rise in temperature by 5–10°F after being removed from the oven (carryover cooking). Remove it when the internal temperature reaches 145°F to finish at 150–155°F.
Tips for Juicier, More Flavorful Medium-Well Steak
Medium-well steak has a higher risk of drying out compared to medium or medium-rare. However, a few techniques can help maximize flavor and moisture retention.
Use the Sous Vide Method (Optional)
If you have a sous vide cooker, you can pre-cook the steak at 145°F for 1–2 hours, then sear it quickly in a hot skillet or under the broiler. This ensures a precise medium-well result.
Try the Reverse Sear Technique
Start by placing the steak in a low-temperature oven (around 275°F) until it reaches about 135°F, then sear it in a skillet or under the broiler for a crispy exterior. The reverse sear ensures even cooking and improved crust formation, especially for thick steaks.
Baste the Steak While Cooking
While in the oven, brush melted butter over the steak every few minutes. This adds flavor and helps maintain moisture.
Rest the Steak Before Slicing
Resting is crucial. Allow your steak to rest for at least 5–10 minutes before slicing. This allows juices to redistribute and prevents them from leaking out onto the cutting board.
Common Mistakes to Avoid When Cooking Medium-Well Steak
Even experienced cooks can make costly mistakes when preparing steak in the oven. Avoid these common pitfalls for the best results.
Mistake 1: Not Checking Temperature Consistently
Ovens can vary in temperature. Use a separate oven thermometer to ensure your oven is truly at 400°F, especially if you’ve had issues with over- or undercooking before.
Mistake 2: Overcooking the Steak
Medium-well is not well-done. Overcooking leads to dry, tough meat. Pull the steak out at 145–150°F and let it rest for carryover cooking.
Mistake 3: Using the Wrong Pan
Avoid glass or ceramic pans for searing. These materials can break under high heat and do not sear effectively. Stick to cast iron or stainless steel oven-safe skillets.
Mistake 4: Skipping Rest Time
Resting the steak allows muscle fibers to relax and reabsorb juices. Cutting into the steak immediately results in juice loss and a less succulent bite.
Pairings and Serving Suggestions for Medium-Well Steak
A perfectly cooked medium-well steak deserves thoughtful accompaniments. Here are some ideas to elevate your meal.
Classic Pairings
One of the appeals of steak is its versatility with sides. Consider these options:
- Garlic mashed potatoes – Creamy and rich, they complement the savory tones of the steak.
- Grilled vegetables – Zucchini, bell peppers, and asparagus offer a refreshing contrast.
- Red wine reduction – Adds depth and flavor to medium-well steak, especially ribeye.
Sauces That Enhance Flavor
While a quality steak can stand alone, a sauce can elevate it further. Try:
- Béarnaise sauce
- Peppercorn sauce
- Compound butter (e.g., herb or blue cheese butter)
Conclusion: Perfecting Medium-Well Steak in the Oven
Cooking a medium-well steak in the oven offers a reliable way to achieve even doneness without the intense heat of a grill or skillet. With the right cut, preparation, and oven timing, you can enjoy a tender, flavorful steak that satisfies your ideal level of doneness. Whether you’re entertaining guests or preparing a weeknight meal, mastering oven-cooked medium-well steak is a skill that brings both precision and pleasure to the table.
Remember, time and temperature are your friends. Use a meat thermometer, rest the steak properly, and always start with high-quality, well-marbled cuts for the best results. Now that you know how long to cook a medium-well steak in the oven, it’s time to fire up the oven and savor your next culinary masterpiece.
How long should you cook a medium-well steak in the oven?
To cook a medium-well steak in the oven, the general guideline is to roast a 1-inch thick cut at 400°F (200°C) for approximately 12 to 14 minutes. However, the exact time can vary depending on the cut of meat, its thickness, oven accuracy, and whether it’s bone-in or boneless. The target internal temperature for medium-well doneness is between 150°F and 155°F (65°C to 68°C), so using a meat thermometer is crucial to ensure accuracy.
It’s also important to consider resting time. After removing the steak from the oven, let it rest for 5 to 10 minutes. This allows the juices to redistribute throughout the meat, preventing them from escaping when you cut into it. Resting adds to the overall cooking experience and ensures a more tender and flavorful result. Adjust oven time slightly if you sear the steak before baking, as this can contribute to the overall internal temperature rise.
What is the best oven temperature for cooking a medium-well steak?
The best oven temperature for cooking a medium-well steak is typically between 375°F and 450°F (190°C to 230°C), but 400°F (200°C) is often ideal. Cooking at this moderate-high heat allows the steak to cook evenly without overcooking the outer layers. Lower temperatures may lead to uneven cooking and a longer time in the oven, increasing the chance of overdone meat, while higher temperatures may cause the exterior to burn before the center reaches the medium-well zone.
To achieve the most consistent results, always preheat your oven fully before placing the steak inside. If you’re cooking the steak on a cast iron skillet or baking sheet, heating the pan beforehand helps add a sear-like edge to the steak even without a stovetop step. This technique supports better crust development, enhancing the texture and flavor of the cooked steak.
Can I cook a steak in the oven without searing it first?
Yes, you can cook a steak in the oven without searing it first, and still achieve a flavorful, juicy result. This method is ideal for those who prefer a simpler process or don’t have a stovetop available. Simply season the steak generously, allow the seasoning to set, and place it on a wire rack over a baking sheet inside a preheated oven. The wire rack allows hot air to circulate the meat evenly, promoting uniform cooking and a better crust on both sides.
While skipping the sear doesn’t negatively impact the doneness of the steak, you might miss out on some of the nuanced flavors delivered by the Maillard reaction, which occurs when proteins and sugars are exposed to high heat. To compensate, you can finish the steak under the broiler for the last 1 to 2 minutes. This mimics the intense heat of a grill or pan-sear and helps develop an appealing browned crust while preserving the medium-well doneness inside.
How do I know when my steak is medium-well without a thermometer?
If you don’t have a meat thermometer, you can estimate the doneness of your steak using the hand-test method. For medium-well, touch the fleshy part of your hand just below the thumb when pressing your pinky finger to your thumb. This should give a somewhat firm feel with slight give in the center—reminiscent of a firm muscle but not rock hard. This comparison can help you judge how the steak feels when pressed with a pair of tongs or your finger.
Additionally, medium-well steaks generally exhibit a mostly gray-brown color with only a small amount of pink at the center. If you slice into the steak to check, look for minimal red juices and no dark red center; the meat should appear mostly cooked through with only a hint of moisture at the core. This trial-by-feel method is less precise than using a thermometer but can offer reasonable results as you gain practice identifying levels of doneness by touch and appearance.
Should I cover a steak when cooking it in the oven?
Coverage for steaks during oven cooking depends on the desired outcome. In most cases, especially when aiming for a medium-well doneness, you should cook your steak uncovered. This encourages evaporation, helps in browning the surface, and builds a firmer crust. Leaving the steak exposed allows for better heat circulation and makes it easier to monitor color development and readiness.
However, if you’re incorporating a sauce-heavy dish or roasting larger cuts that may benefit from moist heat, covering it with foil might be appropriate, though this isn’t common for standard steak cuts. When cooking thin or lean steaks, covering might lead to steaming rather than roasting, which can compromise texture. For most scenarios, it’s best to keep the steak uncovered during roasting and only use foil during the resting period to help retain warmth without affecting the sear.
Does steak continue to cook after being removed from the oven?
Yes, steak continues to cook slightly after being removed from the oven due to a process known as carryover cooking. The residual heat in the outer portions of the meat transfers inward, raising the internal temperature by about 5°F to 10°F during the resting period. This effect is particularly noticeable with thicker steaks and those cooked at high temperatures, meaning you should remove the steak from the oven when it’s about 5°F below your target temperature for medium-well doneness.
Resting the steak for at least 5 to 10 minutes allows the juices to reabsorb and settle, which enhances flavor and ensures moisture. Carryover cooking makes timing and thermometer use especially critical because continuing to cook past the target doneness can easily happen if you overcook initially. Planning for this final temperature rise helps prevent the meat from becoming dry, especially important for medium-well steak where moisture retention is essential.
Can I cook multiple steaks in the oven at once?
Yes, you can cook multiple steaks in the oven simultaneously without compromising quality, as long as your oven and rack space allow for proper air circulation. Cooking multiple steaks in a single layer ensures even heat distribution and consistent cooking across all pieces. It’s best to use a wire rack with a pan underneath to catch drippings, allowing each steak to benefit from even airflow, which also helps maintain crust texture.
When cooking multiple steaks, ensure they are of similar thickness and have similar doneness goals to avoid some steaks finishing well before others. Preseasoning each steak separately and letting them sit at room temperature before cooking will help them all start on even ground. Once in the oven, monitor the temperature rather than time, and remove all steaks once the target internal temperature is reached. Adjust your timing slightly if working with larger or layered amounts, ensuring optimal heat reaches each steak evenly.