Cooking steak in the oven offers a consistent and reliable way to achieve your desired level of doneness. While grilling and pan-searing are popular methods, the oven provides a more controlled environment, especially when aiming for a specific internal temperature. This guide will walk you through the process of cooking steak in the oven at 350°F, covering everything from steak selection to achieving the perfect sear.
Understanding the Oven Method for Steak
The oven method involves two key steps: searing the steak to develop a flavorful crust and then baking it in the oven to reach the desired internal temperature. This combination yields a steak that is both tender and flavorful, with a beautiful sear on the outside. Cooking at 350°F is a good mid-range temperature that allows for even cooking without drying out the steak too quickly.
Choosing the Right Steak Cut
The success of any steak recipe begins with selecting the right cut of meat. Different cuts have varying levels of marbling, tenderness, and flavor, which will influence the final result.
Popular Steak Cuts for Oven Cooking
Some of the best steak cuts for oven cooking include ribeye, New York strip, tenderloin (filet mignon), and sirloin. Ribeye is known for its rich flavor and generous marbling, making it a great choice for those who prefer a juicy and flavorful steak. New York strip offers a balance of tenderness and flavor, with a slightly firmer texture than ribeye. Tenderloin (filet mignon) is the most tender cut of beef, prized for its buttery texture and mild flavor. Sirloin is a leaner cut that is still flavorful and relatively tender, making it a good option for those watching their fat intake.
Considering Steak Thickness
The thickness of your steak will significantly impact the cooking time. Thicker steaks require longer cooking times to reach the desired internal temperature without becoming overcooked on the outside. As a general rule, steaks that are 1 to 1.5 inches thick are ideal for oven cooking at 350°F. Thinner steaks may cook too quickly and become dry, while excessively thick steaks may require a longer cooking time at a lower temperature to ensure even cooking.
Preparing Your Steak for the Oven
Proper preparation is essential for achieving a perfectly cooked steak. This involves seasoning, searing, and using a reliable meat thermometer.
Seasoning Your Steak
Generously season your steak with salt and pepper at least 30 minutes before cooking, or preferably up to a few hours in advance. Salt helps to draw out moisture from the steak, which then evaporates and creates a beautiful crust during searing. You can also add other seasonings, such as garlic powder, onion powder, paprika, or your favorite steak rub.
Searing the Steak for Optimal Flavor
Searing the steak before placing it in the oven is crucial for developing a rich, flavorful crust.
Achieving the Perfect Sear
Heat a heavy-bottomed skillet, preferably cast iron, over high heat until it is smoking hot. Add a high-smoke-point oil, such as avocado oil or canola oil. Place the steak in the hot skillet and sear for 2-3 minutes per side, or until a deep brown crust forms. Avoid overcrowding the pan, as this will lower the temperature and prevent proper searing. If necessary, sear the steaks in batches.
Searing Techniques
For thicker steaks, consider searing the edges as well to create a more uniform crust. Use tongs to hold the steak upright and sear each edge for about 1 minute. This will add another layer of flavor and texture to the finished product.
Using a Meat Thermometer for Accurate Doneness
A meat thermometer is your best friend when cooking steak to the desired level of doneness. Insert the thermometer into the thickest part of the steak, avoiding bone, to get an accurate reading. Knowing the internal temperature of your steak is the only way to guarantee that it is cooked to your liking.
Cooking Times for Steak in the Oven at 350°F
Cooking times will vary depending on the thickness of the steak and your desired level of doneness. Use the following guidelines as a starting point, but always rely on a meat thermometer for accuracy.
Recommended Internal Temperatures
Here are the recommended internal temperatures for different levels of steak doneness:
- Rare: 125-130°F
- Medium-Rare: 130-135°F
- Medium: 135-145°F
- Medium-Well: 145-155°F
- Well-Done: 155°F and above
Estimating Cooking Time at 350°F
After searing the steak, place it on a baking sheet or in an oven-safe skillet. Transfer it to the preheated 350°F oven.
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For a 1-inch thick steak:
- Rare: 4-6 minutes
- Medium-Rare: 6-8 minutes
- Medium: 8-10 minutes
- Medium-Well: 10-12 minutes
- Well-Done: 12-15 minutes
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For a 1.5-inch thick steak:
- Rare: 6-8 minutes
- Medium-Rare: 8-10 minutes
- Medium: 10-12 minutes
- Medium-Well: 12-15 minutes
- Well-Done: 15-18 minutes
These cooking times are estimates, so always check the internal temperature with a meat thermometer.
Resting Your Steak for Optimal Tenderness
Resting your steak after cooking is crucial for allowing the juices to redistribute throughout the meat. Cover the steak loosely with foil and let it rest for 5-10 minutes before slicing. This will result in a more tender and flavorful steak. Slicing into the steak immediately after cooking will cause the juices to run out, resulting in a drier steak.
Tips for a Perfect Oven-Cooked Steak
- Bring the steak to room temperature for about 30 minutes before cooking. This will help it cook more evenly.
- Use a high-quality meat thermometer to ensure accurate doneness.
- Don’t overcrowd the pan when searing. Sear the steaks in batches if necessary.
- Rest the steak for 5-10 minutes before slicing.
- Experiment with different seasonings to find your favorite flavor combinations.
Serving Suggestions for Oven-Cooked Steak
Oven-cooked steak pairs well with a variety of sides. Some popular options include roasted vegetables, mashed potatoes, baked potatoes, grilled asparagus, and a simple salad. You can also top your steak with a flavorful sauce, such as chimichurri, béarnaise, or a red wine reduction.
Troubleshooting Common Issues
- Steak is too dry: Make sure you are not overcooking the steak. Use a meat thermometer to ensure it reaches the desired internal temperature and rest it properly. Consider adding a knob of butter to the steak while it rests.
- Steak is not searing properly: Ensure your skillet is hot enough and that you are using a high-smoke-point oil. Don’t overcrowd the pan, as this will lower the temperature and prevent proper searing.
- Steak is cooking unevenly: Bring the steak to room temperature before cooking and make sure your oven temperature is accurate. Use a meat thermometer to monitor the internal temperature of the steak in different areas.
Cooking steak in the oven at 350°F is a simple and reliable method for achieving perfectly cooked results. By following these guidelines and using a meat thermometer, you can consistently create delicious and tender steaks that are sure to impress. Remember, practice makes perfect, so don’t be afraid to experiment and adjust the cooking times to your liking.
What type of steak is best suited for oven cooking at 350°F?
Thicker cuts of steak, such as ribeye, New York strip, filet mignon, or even a top sirloin steak at least 1.5 inches thick, are ideal for oven cooking at 350°F. These cuts have enough mass to handle the slower, more consistent heat of the oven without drying out excessively. The oven helps cook the steak evenly from edge to edge, which is especially crucial for thicker portions.
Thinner steaks, like flank or skirt steak, can be cooked in the oven, but require very close monitoring and potentially a shorter cooking time to prevent them from becoming tough and overcooked. Ultimately, thicker cuts provide a better final product and a greater margin for error when cooking at 350°F, ensuring a juicy and flavorful result.
How do I ensure my steak is cooked to the correct internal temperature in the oven?
The most reliable method for ensuring a perfectly cooked steak is to use a meat thermometer. Insert the thermometer into the thickest part of the steak, avoiding bone, and monitor the internal temperature as it cooks. Knowing the target temperature for your desired doneness (rare, medium-rare, medium, etc.) is essential. Regularly check the temperature, especially as you approach your target.
Different doneness levels have corresponding internal temperatures: Rare (125-130°F), Medium-Rare (130-140°F), Medium (140-150°F), Medium-Well (150-160°F), and Well-Done (160°F+). Keep in mind that the steak’s internal temperature will continue to rise slightly (carryover cooking) after you remove it from the oven, so pull it out a few degrees before your target temperature.
What preparation steps are crucial before putting a steak in the oven at 350°F?
Before cooking, ensure your steak is properly prepped. Start by patting the steak dry with paper towels to remove excess moisture, which allows for a better sear. Season generously with salt and pepper, or your favorite steak seasoning blend, at least 30 minutes before cooking, or even up to a few hours beforehand. This allows the salt to penetrate the meat and enhance the flavor.
Allow the steak to sit at room temperature for about 30-60 minutes before cooking. This helps the steak cook more evenly, as it won’t have to fight against the cold temperature in the center. A good sear before or after oven cooking helps develop a flavorful crust. Depending on your recipe, you might sear it in a hot skillet before transferring it to the oven, or reverse sear it, oven-cooking it first and then searing it for a crisp finish.
How long should I cook a steak in the oven at 350°F for different levels of doneness?
Cooking times vary based on the thickness of the steak and your desired doneness. As a general guideline, for a 1.5-inch thick steak cooked at 350°F, you can expect the following approximate cooking times: Rare (125-130°F) – 18-22 minutes, Medium-Rare (130-140°F) – 22-27 minutes, Medium (140-150°F) – 27-32 minutes, Medium-Well (150-160°F) – 32-37 minutes, and Well-Done (160°F+) – 37-45 minutes. These times are estimates, and it is always best to use a meat thermometer to ensure accurate cooking.
Remember that these are approximate times, and factors like your oven’s calibration and the steak’s initial temperature can influence the cooking time. Consistently monitor the internal temperature with a meat thermometer, and adjust the cooking time as needed. Always allow the steak to rest for at least 5-10 minutes after cooking to allow the juices to redistribute before slicing.
Is it necessary to sear the steak before or after oven cooking at 350°F?
While not strictly necessary, searing the steak before or after oven cooking (or both!) significantly enhances the flavor and texture. Searing creates a Maillard reaction, which is a chemical reaction between amino acids and reducing sugars that results in browning and complex flavors. A good sear adds a delicious crust that contrasts beautifully with the tender interior of the steak.
You can sear the steak in a hot skillet with oil or butter before placing it in the oven to finish cooking. Alternatively, you can cook the steak in the oven first (reverse sear) and then sear it quickly in a hot skillet for a crisp crust. The reverse sear method is particularly effective for thicker steaks, as it allows for more even cooking throughout before developing the sear.
What type of pan should I use to cook a steak in the oven at 350°F?
A cast iron skillet is an excellent choice for oven-cooking steak at 350°F. Cast iron retains heat exceptionally well, ensuring even cooking and a good sear if you choose to sear the steak in the same pan. The skillet can go directly from the stovetop to the oven, simplifying the cooking process. Ensure that the skillet is oven-safe if it has a handle made of a material other than cast iron.
If you don’t have a cast iron skillet, an oven-safe stainless steel skillet or baking sheet can be used. However, cast iron is generally preferred due to its superior heat retention and distribution. If using a baking sheet, consider placing a wire rack on top to elevate the steak and allow for better air circulation around it, promoting more even cooking.
What is the importance of resting the steak after cooking in the oven?
Resting the steak after cooking is crucial for achieving optimal tenderness and juiciness. During cooking, the muscle fibers contract and squeeze out moisture. Resting allows these fibers to relax and reabsorb the juices that have been pushed to the center of the steak. This results in a more evenly moist and tender final product.
After removing the steak from the oven, tent it loosely with foil and let it rest for at least 5-10 minutes before slicing. The resting time allows the internal temperature to equalize throughout the steak. Slicing the steak against the grain after resting further enhances tenderness, making it easier to chew and enjoy the full flavor of the meat.