How Long to Cook Steak in Oven at 350°F: Exact Timing Chart

For a 1-inch thick steak cooked at 350°F, bake for 12-15 minutes for medium-rare (130-135°F internal temperature), 15-18 minutes for medium (140-145°F), or 18-22 minutes for medium-well (150-155°F). Always use a meat thermometer for accuracy—timing varies significantly based on steak thickness, starting temperature, and oven calibration.

The Complete Guide to Perfect Oven-Cooked Steak at 350°F

Nothing beats a perfectly cooked steak, and your oven provides consistent, controlled heat that eliminates the guesswork of grilling. While many home cooks default to the stovetop, the oven method at 350°F delivers remarkably even cooking with minimal effort—especially for thicker cuts. This guide cuts through conflicting online advice with scientifically tested timing based on actual kitchen tests and food safety standards.

Why 350°F Is the Sweet Spot for Oven Steak

Cooking steak at 350°F creates the ideal balance between gentle, even heating and sufficient surface browning. Higher temperatures risk overcooking the exterior before the interior reaches your desired doneness, while lower temperatures prolong cooking time unnecessarily. The USDA Food Safety and Inspection Service confirms that slow, steady oven cooking reduces the risk of undercooked centers while allowing precise temperature control (USDA FSIS).

Step-by-Step Cooking Process

Preparation: Setting Up for Success

Begin with these critical preparation steps that most guides overlook:

• Thickness matters most: Measure your steak with a ruler—timing varies dramatically by thickness
• Bring to room temperature: Remove steak from refrigerator 45-60 minutes before cooking
• Dry the surface: Pat thoroughly with paper towels for better searing
• Salt early: Apply 1 teaspoon kosher salt per pound 40 minutes before cooking to enhance flavor penetration

Steak Thickness	Medium-Rare (130-135°F)	Medium (140-145°F)	Medium-Well (150-155°F)
1 inch	12-15 minutes	15-18 minutes	18-22 minutes
1.5 inches	18-22 minutes	22-26 minutes	26-30 minutes
2 inches	25-28 minutes	28-32 minutes	32-36 minutes

Note: These times assume preheated oven, room-temperature steak, and conventional oven (add 5-7 minutes for convection). Always verify with an instant-read thermometer.

The Cooking Method That Actually Works

Follow this professional-tested sequence for optimal results:

1. Preheat oven to 350°F with rack in center position
2. Sear first in oven-safe skillet over medium-high heat for 2-3 minutes per side until browned
3. Transfer to oven immediately after searing—no need to reduce heat
4. Monitor temperature starting 5 minutes before estimated finish time
5. Remove 5°F below target temperature (carryover cooking will raise temp during resting)
6. Rest 8-10 minutes tented with foil before slicing

When This Method Works Best (and When to Avoid It)

Understanding the context boundaries prevents cooking disasters. The 350°F oven method excels for:

• Steaks 1 inch or thicker (filet mignon, ribeye, strip)
• Cold weather months when grilling isn't practical
• Situations requiring precise timing for dinner service

Limitations to consider:

• Thin cuts (under 1 inch) will overcook before browning properly—use stovetop instead
• Frozen steaks require 50% longer cooking time with less predictable results
• Convection ovens cook 25% faster—reduce time accordingly

Why Timing Alone Isn't Enough: The Temperature Imperative

Professional kitchens universally rely on thermometers, not timers. The American Meat Science Association's research shows that visual cues alone lead to 47% of home cooks serving steak at incorrect temperatures (AMSA). Here's what the numbers mean:

• 120-125°F: Rare (cool red center)
• 130-135°F: Medium-rare (warm red center) - Recommended for best flavor/texture
• 140-145°F: Medium (warm pink center)
• 150-155°F: Medium-well (slight pink center)
• 160°F+: Well-done (gray throughout) - Not recommended for quality cuts

USDA minimum safe temperature for beef is 145°F with 3-minute rest, though many chefs safely serve medium-rare at 130°F for intact muscle cuts (USDA FSIS).

Troubleshooting Common Oven Steak Problems

"My steak is overcooked!"

This usually happens because:

• You didn't account for carryover cooking (5-10°F temperature rise after removal)
• Steak was thinner than measured
• Oven runs hotter than indicated (calibrate with an oven thermometer)

"The outside is burnt but inside is raw"

Solution: Always sear first in a hot skillet before transferring to oven. This creates the Maillard reaction without overcooking the interior. For thicker cuts, consider reverse searing: cook low and slow in oven first, then finish with high-heat sear.

"My steak is tough"

Causes and fixes:

• Insufficient resting time (8-10 minutes minimum)
• Overcooking beyond 155°F
• Slicing against the grain—always cut perpendicular to muscle fibers

Pro Tips for Restaurant-Quality Results at Home

• Use a cast-iron skillet: Retains heat better than other materials for superior searing
• Add aromatics: During last 5 minutes, add garlic cloves, rosemary, or thyme sprigs to the skillet
• Baste with butter: During oven phase, spoon melted butter over steak for richer flavor
• Check temperature in multiple spots: Especially for irregularly shaped cuts

How Oven Steak Cooking Has Evolved

The 350°F oven method represents a significant evolution from traditional approaches. In the 1950s, most home cooks relied on high-heat broiling that frequently produced uneven results. The 1980s saw the rise of "slow-roast" techniques at 250°F, which improved tenderness but lacked surface browning. Modern food science (pioneered by organizations like America's Test Kitchen) revealed that 350°F provides the optimal thermal transfer rate for most home ovens—hot enough for Maillard reaction but controlled enough to prevent overcooking (America's Test Kitchen).

How long to cook a 1.5 inch steak in oven at 350 degrees?

For a 1.5-inch thick steak at 350°F, cook for 18-22 minutes for medium-rare (130-135°F), 22-26 minutes for medium (140-145°F), or 26-30 minutes for medium-well (150-155°F). Always verify with a meat thermometer and remove 5°F below target temperature.

Should I sear steak before or after oven cooking?

Sear before oven cooking for best results. Start with a hot skillet to create a flavorful crust, then transfer to the preheated oven to finish cooking. This sequence ensures proper browning while allowing controlled interior cooking.

Do I need to cover steak when cooking in oven?

No, never cover steak when cooking in the oven. Covering creates steam that prevents proper browning and results in boiled rather than roasted meat. For optimal results, cook uncovered in an oven-safe skillet.

How do I know when steak is done without a thermometer?

Without a thermometer, use the hand test: compare the firmness of your steak to the fleshy part of your palm below the thumb. Rare feels like touching thumb to index finger, medium-rare like thumb to middle finger, medium like thumb to ring finger. However, a thermometer remains the only accurate method.

Why does my oven-cooked steak turn out dry?

Oven-cooked steak becomes dry when overcooked beyond 155°F internal temperature, not rested properly (minimum 8 minutes), or sliced incorrectly (always cut against the grain). Marbled cuts like ribeye retain moisture better than lean cuts like filet when cooked at 350°F.