Cooking a steak in the oven at 400 degrees Fahrenheit is a fantastic way to achieve a perfectly cooked, juicy, and flavorful result. While grilling offers a smoky char, the oven provides consistent heat and allows for precise control over the internal temperature. This guide provides a comprehensive overview of how to cook steak in the oven at 400 degrees, covering everything from preparation to achieving your desired level of doneness.
Choosing the Right Steak and Preparing for Success
The type of steak you select will significantly influence the cooking time and overall outcome. Thicker cuts like ribeye, New York strip, and filet mignon are ideal for oven cooking because they can withstand the heat without drying out. Thinner steaks, like flank steak, can also be cooked in the oven, but they require careful monitoring to prevent overcooking.
Before you even think about turning on the oven, proper preparation is key. Start by removing the steak from the refrigerator at least 30 minutes, and ideally up to an hour, before cooking. This allows the steak to come closer to room temperature, promoting more even cooking throughout.
Once the steak has rested, pat it dry with paper towels. This is crucial for achieving a good sear. Moisture on the surface of the steak will steam in the oven instead of browning. Generously season the steak with salt and freshly ground black pepper. Don’t be shy with the salt; it enhances the flavor and helps to create a beautiful crust. You can also add other seasonings like garlic powder, onion powder, paprika, or your favorite steak rub.
The Importance of Preheating and the Right Equipment
Preheating your oven to 400 degrees Fahrenheit is essential for consistent and even cooking. A preheated oven ensures that the steak is exposed to the desired temperature from the moment it goes in. This prevents the steak from sitting in a gradually warming environment, which can lead to uneven cooking and a less desirable texture.
For oven cooking, you’ll need a reliable oven thermometer to ensure accurate temperature. The built-in oven thermometer can sometimes be inaccurate. A good quality meat thermometer is also vital for monitoring the internal temperature of the steak and achieving your preferred level of doneness.
A heavy-duty, oven-safe skillet, preferably cast iron, is the best choice for cooking steak in the oven. Cast iron skillets retain heat exceptionally well, creating a beautiful sear and ensuring even cooking. If you don’t have a cast iron skillet, you can use another oven-safe skillet with a thick bottom. Avoid using thin or flimsy skillets, as they may not distribute heat evenly.
The Oven-Sear Technique: A Step-by-Step Guide
The oven-sear technique combines the benefits of oven roasting with the searing power of a skillet, resulting in a perfectly cooked steak with a delicious crust. This method involves searing the steak on the stovetop first, then transferring it to the preheated oven to finish cooking.
First, heat a tablespoon of high-heat cooking oil, such as canola or grapeseed oil, in your oven-safe skillet over medium-high heat. Make sure the oil is shimmering hot before adding the steak. Carefully place the steak in the hot skillet and sear it for 2-3 minutes per side, or until a rich, golden-brown crust forms. Avoid overcrowding the pan, as this will lower the temperature and prevent proper searing. If you’re cooking multiple steaks, sear them in batches.
Once the steak is seared on both sides, immediately transfer the skillet to the preheated 400-degree oven. The cooking time in the oven will depend on the thickness of the steak and your desired level of doneness.
Cooking Time Guidelines: Achieving Your Desired Doneness
The most critical factor in determining how long to cook steak in the oven is achieving your desired level of doneness. Internal temperature is the most accurate way to gauge this. Use a meat thermometer inserted into the thickest part of the steak to monitor its progress.
Here’s a general guideline for cooking times at 400 degrees Fahrenheit, based on a 1-inch thick steak. Keep in mind that these are estimates, and it’s always best to rely on a meat thermometer for accuracy:
- Rare: 125-130°F (approximately 4-6 minutes in the oven)
- Medium-Rare: 130-135°F (approximately 5-7 minutes in the oven)
- Medium: 135-145°F (approximately 6-8 minutes in the oven)
- Medium-Well: 145-155°F (approximately 7-9 minutes in the oven)
- Well-Done: 155°F and above (approximately 8-10 minutes in the oven)
For thicker steaks, you’ll need to increase the cooking time accordingly. For example, a 2-inch thick steak will require significantly more time in the oven than a 1-inch thick steak. Always use a meat thermometer to ensure accurate results. Remember, the steak will continue to cook slightly during the resting period.
Considering Carryover Cooking
Carryover cooking is the phenomenon where the internal temperature of the steak continues to rise even after it’s removed from the oven. This is due to the residual heat in the steak. To prevent overcooking, it’s important to remove the steak from the oven when it’s about 5 degrees below your desired final temperature.
For example, if you’re aiming for medium-rare (130-135°F), remove the steak from the oven when the thermometer reads around 125-130°F. During the resting period, the temperature will rise to your desired range.
The Resting Period: A Crucial Step for Juicy Steak
Once the steak reaches your desired internal temperature, remove it from the oven and transfer it to a cutting board. Tent the steak loosely with aluminum foil. This is crucial; do not skip this step! The resting period allows the juices to redistribute throughout the steak, resulting in a more tender and flavorful result.
Allow the steak to rest for at least 5-10 minutes, or even longer for thicker cuts. During this time, the muscle fibers relax, and the juices redistribute, preventing them from running out when you slice the steak. Cutting into the steak immediately after cooking will result in a significant loss of juices and a drier steak.
Slicing and Serving Your Perfectly Cooked Steak
After the resting period, it’s time to slice and serve your perfectly cooked steak. Use a sharp knife to slice the steak against the grain. Slicing against the grain shortens the muscle fibers, making the steak more tender and easier to chew.
Serve the sliced steak immediately, accompanied by your favorite sides. Some popular options include roasted vegetables, mashed potatoes, steamed asparagus, or a simple salad. You can also top the steak with a pat of butter, a dollop of chimichurri sauce, or a sprinkle of fresh herbs for added flavor.
Troubleshooting Common Issues
Even with careful preparation and attention to detail, things can sometimes go wrong when cooking steak in the oven. Here are some common issues and how to troubleshoot them:
- Steak is not searing properly: Make sure the skillet is hot enough and that the steak is dry before searing. Avoid overcrowding the pan, as this will lower the temperature. Use a high-heat cooking oil.
- Steak is overcooked: Use a meat thermometer to monitor the internal temperature closely. Remove the steak from the oven when it’s about 5 degrees below your desired final temperature to account for carryover cooking.
- Steak is undercooked: Return the steak to the oven for a few more minutes, checking the internal temperature frequently until it reaches your desired level of doneness.
- Steak is dry: Avoid overcooking the steak. Ensure the oven temperature is accurate. Resting the steak properly is also crucial for retaining moisture.
- Steak is tough: Choose a tender cut of steak. Slice the steak against the grain. Make sure not to skip the resting period.
Variations and Flavor Enhancements
While the oven-sear technique is a great starting point, there are many ways to customize the flavor and add your own personal touch.
Consider adding aromatics to the skillet while searing the steak. Garlic cloves, sprigs of rosemary, or thyme can infuse the steak with subtle but delicious flavors. Simply add them to the skillet during the last few minutes of searing.
Another option is to create a pan sauce after the steak is cooked. Remove the steak from the skillet and set it aside to rest. Add a splash of red wine or beef broth to the skillet and scrape up any browned bits from the bottom. Simmer the sauce until it reduces slightly, then whisk in a pat of butter for richness. Pour the sauce over the sliced steak before serving.
You can also experiment with different seasonings and marinades. A simple marinade of olive oil, lemon juice, garlic, and herbs can add depth of flavor and tenderize the steak. Marinate the steak for at least 30 minutes, or up to several hours, before cooking.
Conclusion: Mastering the Art of Oven-Cooked Steak
Cooking steak in the oven at 400 degrees is a simple yet effective way to achieve restaurant-quality results at home. By following these guidelines, paying attention to detail, and using a meat thermometer, you can consistently cook juicy, flavorful, and perfectly cooked steak every time. Remember that practice makes perfect! Don’t be afraid to experiment with different cuts of steak, seasonings, and techniques to find what works best for you. With a little patience and effort, you’ll be mastering the art of oven-cooked steak in no time.
What steak thickness works best for oven cooking at 400 degrees?
Steaks that are between 1 to 1.5 inches thick tend to cook best in the oven at 400 degrees Fahrenheit. This thickness allows for a good balance between searing the outside and cooking the inside to your desired doneness without drying out the steak. Thinner steaks may overcook before they develop a proper sear, while significantly thicker steaks may take too long to cook through, leading to uneven cooking and potentially a tough exterior.
Using a consistent steak thickness ensures a more predictable cooking time and outcome. While variations are possible, sticking to the recommended thickness range will generally result in a well-cooked steak with a nice sear and a tender interior. Remember to adjust the cooking time slightly based on the specific thickness within that range and your desired level of doneness.
How do I properly prepare my steak before oven cooking?
Proper preparation is key to achieving a delicious oven-cooked steak. Start by removing the steak from the refrigerator at least 30 minutes, and ideally up to an hour, before cooking. This allows the steak to come closer to room temperature, resulting in more even cooking. Pat the steak dry thoroughly with paper towels. This is crucial for achieving a good sear. Moisture is the enemy of a good crust!
Next, generously season the steak on all sides with salt and freshly ground black pepper. Don’t be shy with the seasoning, as it’s the foundation of the steak’s flavor. You can also add other seasonings like garlic powder, onion powder, or paprika, depending on your preference. Consider adding a light coating of oil to the steak before searing if you are not using a cast iron pan. Preheating your oven and skillet are also critical steps for success.
What type of pan is best for oven-cooking steak at 400 degrees?
A cast iron skillet is the gold standard for oven-cooking steak. Cast iron retains heat incredibly well, allowing you to achieve a beautiful sear on the stovetop before transferring the pan to the oven. Its even heat distribution also ensures consistent cooking throughout the steak. The heavy weight of the pan helps maintain a stable temperature even when adding a cold steak.
If you don’t have a cast iron skillet, an oven-safe stainless steel skillet is a viable alternative. However, it won’t retain heat as effectively as cast iron, so preheating the skillet thoroughly is even more critical. Avoid using non-stick pans, as they are not designed for high-heat searing and may release harmful chemicals at 400 degrees. Also avoid glass baking dishes as they can shatter under extreme heat.
How do I ensure my steak is cooked to the right doneness?
The most accurate way to determine the doneness of your steak is to use a meat thermometer. Insert the thermometer into the thickest part of the steak, avoiding bone. Refer to a reliable temperature chart for your desired level of doneness. For example, rare is typically around 125-130°F, medium-rare is 130-140°F, medium is 140-150°F, medium-well is 150-160°F, and well-done is 160°F and above.
Keep in mind that the steak’s internal temperature will continue to rise slightly (carryover cooking) after you remove it from the oven. Therefore, it’s best to take the steak out of the oven when it’s about 5-10 degrees below your target temperature. Let the steak rest for at least 5-10 minutes before slicing and serving. This allows the juices to redistribute, resulting in a more tender and flavorful steak.
How long should I sear my steak before putting it in the oven?
Searing your steak on the stovetop before oven-cooking is crucial for developing a rich, flavorful crust. Aim for a sear time of about 2-3 minutes per side. The goal is to achieve a deep brown color without overcooking the inside of the steak. Make sure your skillet is very hot before adding the steak to ensure a proper sear.
Don’t overcrowd the pan, as this will lower the temperature and prevent proper searing. If you’re cooking multiple steaks, sear them in batches. Avoid moving the steak around in the pan while it’s searing. Let it sit undisturbed to develop a good crust. You’ll know it’s ready to flip when it releases easily from the pan. Once both sides are seared, you can transfer the skillet directly to the preheated oven.
What is the best way to baste my steak while it’s in the oven?
Basting your steak while it’s in the oven can add flavor and moisture. You can use melted butter, herbs like thyme or rosemary, and garlic cloves to baste the steak. About halfway through the oven-cooking time, carefully remove the skillet from the oven. Using a spoon, drizzle the melted butter and herbs over the steak, making sure to coat it evenly.
Return the skillet to the oven and continue cooking until the steak reaches your desired internal temperature. Basting helps to create a richer, more complex flavor profile and keeps the steak from drying out. Be cautious when removing the skillet from the oven, as it will be very hot. Always use oven mitts or pot holders to protect your hands.
Why is resting my steak important after oven cooking?
Resting your steak after cooking is a critical step often overlooked, but it significantly impacts the final texture and juiciness. During cooking, the heat causes the muscle fibers in the steak to contract and squeeze out moisture. Resting allows these fibers to relax and reabsorb some of those juices, resulting in a more tender and flavorful steak.
Aim to rest your steak for at least 5-10 minutes after removing it from the oven. Cover it loosely with foil to help retain heat without steaming the crust. This resting period allows the internal temperature to equalize, further enhancing the steak’s texture and flavor. Slicing into a steak immediately after cooking will cause all the juices to run out, leaving you with a drier, less satisfying result.