Many home cooks want a reliable method for how long to cook steak in the oven medium rare. This guide translates professional technique into clear, repeatable steps for consistent results.
Oven roasting at the right temperature with proper carryover cooking delivers juicy, tender medium rare steak without guesswork.
| Steak Cut | Oven Temperature | Target Internal Temp | Typical Oven Time per Pound |
|---|---|---|---|
| Ribeye | 425°F (220°C) | 130–135°F (54–57°C) | 8–12 minutes |
| New York Strip | 425°F (220°C) | 130–135°F (54–57°C) | 9–13 minutes |
| Filet Mignon | 425°F (220°C) | 130–135°F (54–57°C) | 10–14 minutes |
| Sirloin | 425°F (220°C) | 130–135°F (54–57°C) | 9–12 minutes |
Preheat Pan and Oven for Even Cooking
Start by preheating your oven to 425°F (220°C) and placing a cast iron or heavy oven-safe skillet inside to heat. This high initial heat promotes a deep brown crust while keeping the center cool until it is time to finish roasting.
Seasoning and Sear Strategy
Pat the steak dry, then season generously with salt and pepper. Sear the steak in the hot skillet for 2–3 minutes per side to lock in juices and develop flavor before transferring to the oven.
How Long to Cook Steak in the Oven Medium Rare
After searing, place the steak on a rack or directly in the hot oven-safe pan. Estimate roughly 8 to 12 minutes per pound for thick cuts, but always rely on an instant-read thermometer to confirm an internal temperature of 130–135°F (54–57°C).
Insert the thermometer into the thickest part without touching bone or fat for the most accurate reading. Remove the steak from the oven a few degrees below target, as carryover heat will continue to cook it while resting.
Resting and Slice Technique
Let the steak rest for 5 to 10 minutes on a warm board to allow juices to redistribute. Slice against the grain to shorten muscle fibers, resulting in a more tender bite.
Key Takeaways for Oven-Medium Rare Steak
- Preheat skillet and oven to 425°F (220°C) for a proper sear.
- Sear 2–3 minutes per side before transferring to the oven.
- Plan 8–12 minutes per pound as a guideline, not a strict rule.
- Use a thermometer and remove at 125–130°F (52–54°C) for medium rare.
- Rest 5–10 minutes and slice against the grain for best texture.
FAQ
Reader questions
How do I know when the steak reaches medium rare in the oven?
Use an instant-read thermometer; pull the steak at 125–130°F (52–54°C) and it will coast to 130–135°F (54–57°C) medium rare after resting.
Can I cook a very thick steak to medium rare without drying the edges?
Yes, use a lower finishing temperature around 400°F (200°C), extend the oven time slightly, and rely on a thermometer to avoid overcooking while keeping the center juicy.
What if I do not have an oven-safe skillet for the sear?
Use a regular oven-safe pan or baking sheet, but move the steak from a stovetop skillet after searing to finish in the oven, watching closely to prevent overcooking.
Does carryover cooking work the same for thin cuts like skirt steak?
Thinner cuts have less thermal mass, so carryover heat is minimal; pull skirt steak off the heat at 120–125°F (49–52°C) to avoid reaching well done.