Many home cooks want a precise answer to how long to bake steak at 400 degrees Fahrenheit. This temperature delivers a good sear while keeping the interior juicy when you manage time and thickness carefully.
Use the reference table below to match oven temperature, steak thickness, and approximate cook time. The times assume a hot preheated oven and a resting period for carryover cooking.
| Steak Thickness | Oven Temperature | Approximate Bake Time | Target Internal Temp |
|---|---|---|---|
| 1 inch (2.5 cm) | 400°F (260°C) | 12–16 minutes | 130–135°F (54–57°C) |
| 1.5 inches (3.8 cm) | 400°F (260°C) | 18–22 minutes | 130–135°F (54–57°C) |
| 2 inches (5 cm) | 400°F (260°C) | 22–28 minutes | 130–135°F (54–57°C) |
| 1 inch (2.5 cm) | 450°F (230°C) | 10–12 minutes | 130–135°F (54–57°C) |
Preparing the Steak for a 400°F Bake
Begin by patting the steak dry with paper towels so the surface can develop a better sear. Season generously with salt and freshly ground pepper, and if you like, add garlic powder or smoked paprika for extra flavor.
Let the steak sit at room temperature for 20–30 minutes before baking. This helps promote even cooking from edge to center when you place it in the 400°F oven.
Searing and Oven Finish Techniques
Pan Sear Then Bake
For deeper flavor, sear the steak in a hot cast-iron skillet with oil for 1–2 minutes per side, then transfer it to the 400°F oven to finish. This method locks in juices while adding a caramelized crust.
Oven-Only Method
If you prefer a simpler approach, place the seasoned steak on a wire rack set over a baking sheet. The airflow around the steak helps it cook more evenly at 400°F without a stovetop sear.
Timing and Temperature Control
Use an instant-read thermometer toward the end of the bake time to check internal temperature. Thick cuts may need a few extra minutes, while thin cuts can overcook quickly at 400°F.
Remember that carryover cooking will raise the temperature by about 5°F during resting. Pull the steak out a few degrees below your target to account for this effect after baking.
Key Takeaways for Baking Steak at 400°F
- Preheat the oven to 400°F for consistent heat during baking.
- Pat the steak dry and season just before baking for better crust.
- Use a meat thermometer to avoid overcooking and achieve desired doneness.
- Allow carryover cooking by resting the steak after baking.
- Adjust times for thickness, frozen steaks, and preferred level of browning.
FAQ
Reader questions
How do I know when the steak is done baking at 400°F?
Insert an instant-read thermometer into the thickest part; for medium-rare, aim for 130°F before resting, which will rise to about 135°F.
Can I bake a frozen steak at 400°F?
Yes, but increase the bake time significantly and ensure the steak reaches a safe internal temperature, as pockets of frozen meat may cook unevenly.
Should I cover the steak while baking at 400°F?
Covering with foil can produce a more tender result, while uncovered baking encourages better browning and crust formation on the surface.
What is the best way to rest steak after baking at 400°F?
Let the steak rest on a warm cutting board or plate for 5–10 minutes, loosely tented with foil, so juices redistribute before slicing.