Cooking steak in the oven can be a daunting task, especially for those who are new to cooking. With so many different types of steak and cooking methods, it can be difficult to know where to start. One of the most important factors in cooking steak is the temperature of the oven. In this article, we will explore the different oven temperatures that are best for cooking steak, as well as some tips and tricks for achieving the perfect cook.
Understanding Steak Cooking Temperatures
Before we dive into the specifics of oven temperatures, it’s essential to understand the different levels of doneness that steak can be cooked to. The most common levels of doneness are:
- Rare: 120°F – 130°F (49°C – 54°C)
- Medium rare: 130°F – 135°F (54°C – 57°C)
- Medium: 140°F – 145°F (60°C – 63°C)
- Medium well: 150°F – 155°F (66°C – 68°C)
- Well done: 160°F – 170°F (71°C – 77°C)
It’s also important to note that the internal temperature of the steak will continue to rise after it’s removed from the oven, a phenomenon known as “carryover cooking.” This means that the steak should be removed from the oven when it reaches an internal temperature that is 5°F (3°C) lower than the desired level of doneness.
Oven Temperatures for Different Types of Steak
Different types of steak require different oven temperatures to achieve the perfect cook. Here are some general guidelines for the most common types of steak:
- Ribeye and strip loin: 400°F (200°C) – 425°F (220°C)
- Sirloin and flank steak: 375°F (190°C) – 400°F (200°C)
- Filet mignon and tenderloin: 350°F (180°C) – 375°F (190°C)
These temperatures are general guidelines and may need to be adjusted based on the thickness of the steak and the level of doneness desired.
Thick Steaks vs. Thin Steaks
The thickness of the steak is also an important factor in determining the oven temperature. Thicker steaks require lower oven temperatures to prevent the outside from burning before the inside is cooked to the desired level of doneness. Thin steaks, on the other hand, can be cooked at higher temperatures to achieve a nice crust on the outside.
- Thick steaks (1.5 inches or thicker): 325°F (165°C) – 350°F (180°C)
- Thin steaks (less than 1 inch): 400°F (200°C) – 425°F (220°C)
Tips for Cooking Steak in the Oven
In addition to using the right oven temperature, there are several other tips and tricks that can help you achieve the perfect cook when cooking steak in the oven.
- Use a cast-iron skillet: Cast-iron skillets retain heat well and can help to achieve a nice crust on the steak.
- Don’t overcrowd the skillet: Cook steaks one at a time to ensure that they have enough room to cook evenly.
- Use a meat thermometer: A meat thermometer is the most accurate way to determine the internal temperature of the steak.
- Don’t press down on the steak: Pressing down on the steak with a spatula can squeeze out juices and make the steak tough.
The Importance of Resting the Steak
Resting the steak is an essential step in the cooking process. When the steak is removed from the oven, the juices are pushed to the surface of the meat. If the steak is sliced immediately, these juices will be lost, resulting in a dry and tough steak. By letting the steak rest for 5-10 minutes, the juices will redistribute throughout the meat, resulting in a tender and flavorful steak.
How to Rest the Steak
To rest the steak, simply remove it from the oven and place it on a plate or cutting board. Tent the steak with aluminum foil to keep it warm and let it rest for 5-10 minutes. During this time, the juices will redistribute throughout the meat, resulting in a tender and flavorful steak.
Common Mistakes to Avoid When Cooking Steak in the Oven
There are several common mistakes that people make when cooking steak in the oven. Here are a few things to avoid:
- Cooking the steak at too high of a temperature: Cooking the steak at too high of a temperature can result in a burnt exterior and an undercooked interior.
- Not using a meat thermometer: A meat thermometer is the most accurate way to determine the internal temperature of the steak. Without one, it’s easy to overcook or undercook the steak.
- Not letting the steak rest: Letting the steak rest is an essential step in the cooking process. Without it, the steak can be dry and tough.
Conclusion
Cooking steak in the oven can be a daunting task, but with the right oven temperature and a few tips and tricks, it’s easy to achieve the perfect cook. By understanding the different levels of doneness and using the right oven temperature for the type of steak you’re cooking, you can achieve a tender and flavorful steak every time. Remember to use a cast-iron skillet, don’t overcrowd the skillet, and always use a meat thermometer to ensure that your steak is cooked to perfection.
| Steak Type | Oven Temperature | Internal Temperature |
|---|---|---|
| Ribeye and strip loin | 400°F (200°C) – 425°F (220°C) | 130°F (54°C) – 135°F (57°C) |
| Sirloin and flank steak | 375°F (190°C) – 400°F (200°C) | 140°F (60°C) – 145°F (63°C) |
| Filet mignon and tenderloin | 350°F (180°C) – 375°F (190°C) | 120°F (49°C) – 130°F (54°C) |
By following these guidelines and tips, you’ll be well on your way to cooking steak like a pro. Happy cooking!
What is the ideal oven temperature for cooking steak?
The ideal oven temperature for cooking steak depends on the type and thickness of the steak, as well as the desired level of doneness. For a 1-1.5 inch thick steak, a temperature of 400-450°F (200-230°C) is recommended. This will allow for a nice crust to form on the outside while cooking the inside to the desired level of doneness.
It’s also important to note that the temperature may need to be adjusted based on the type of steak. For example, a ribeye or strip loin may require a slightly higher temperature, while a filet mignon may require a slightly lower temperature. It’s always a good idea to consult a cooking chart or recipe for specific temperature recommendations.
How do I determine the internal temperature of my steak?
To determine the internal temperature of your steak, you will need a meat thermometer. This is the most accurate way to ensure that your steak is cooked to a safe internal temperature. Insert the thermometer into the thickest part of the steak, avoiding any fat or bone. The internal temperature will depend on the desired level of doneness, with 130-135°F (54-57°C) for medium-rare, 140-145°F (60-63°C) for medium, and 150-155°F (66-68°C) for medium-well or well-done.
It’s also important to note that the internal temperature of the steak will continue to rise after it is removed from the oven. This is known as “carryover cooking.” To account for this, it’s best to remove the steak from the oven when it reaches an internal temperature that is 5-10°F (3-6°C) lower than the desired temperature.
How long do I cook my steak in the oven?
The cooking time for steak in the oven will depend on the thickness of the steak, the oven temperature, and the desired level of doneness. As a general rule, a 1-1.5 inch thick steak will take 8-12 minutes to cook in a 400-450°F (200-230°C) oven. However, this time may need to be adjusted based on the specific steak and oven.
It’s also important to note that the steak should be flipped halfway through the cooking time to ensure even cooking. Additionally, the steak may need to be cooked for an additional 2-3 minutes if it is not yet cooked to the desired level of doneness.
Can I cook my steak in the oven without searing it first?
While it is possible to cook a steak in the oven without searing it first, it is not recommended. Searing the steak before cooking it in the oven will help to create a crispy crust on the outside, which is a key component of a perfectly cooked steak. To sear the steak, simply heat a skillet over high heat and cook the steak for 1-2 minutes on each side before transferring it to the oven.
If you do choose to cook your steak in the oven without searing it first, you can still achieve a nice crust by broiling the steak for an additional 1-2 minutes after it is cooked to the desired level of doneness. However, this will not be the same as a traditional sear.
How do I prevent my steak from drying out in the oven?
To prevent your steak from drying out in the oven, it’s essential to cook it to the right temperature and not overcook it. Use a meat thermometer to ensure the steak reaches a safe internal temperature. Also, make sure to not press down on the steak with your spatula while it’s cooking, as this can squeeze out juices and make the steak dry.
Another way to keep your steak moist is to let it rest for a few minutes after it’s cooked. This allows the juices to redistribute, making the steak more tender and flavorful. You can also brush the steak with oil or melted butter before cooking to add extra moisture.
Can I cook frozen steak in the oven?
While it is possible to cook frozen steak in the oven, it’s not recommended. Frozen steak can be cooked unevenly, leading to a tough or overcooked exterior and an undercooked interior. Additionally, frozen steak may not cook as evenly as fresh steak, which can result in a less flavorful and less tender final product.
If you do need to cook frozen steak, it’s best to thaw it first. You can thaw the steak in the refrigerator or under cold running water. Once thawed, the steak can be cooked in the oven as you would a fresh steak.
How do I store leftover steak?
To store leftover steak, it’s essential to cool it down to room temperature within two hours of cooking. Once cooled, wrap the steak tightly in plastic wrap or aluminum foil and refrigerate it at a temperature of 40°F (4°C) or below. Cooked steak can be safely stored in the refrigerator for 3-4 days.
When reheating leftover steak, make sure it reaches an internal temperature of 165°F (74°C) to ensure food safety. You can reheat the steak in the oven, on the stovetop, or in the microwave. However, be careful not to overcook the steak, as this can make it tough and dry.