After Searing Steak- How Long In The Oven? | Timing Made Easy

Pan-sear for deep crust, then finish in the oven for precision. The right oven time depends on thickness, starting temp, and your target doneness. Use a probe thermometer, keep the oven steady, and let carryover heat do the final lift. Below you’ll find quick ranges, exact pull temps, and a simple method you can repeat any night.

Oven Time After Searing Steak – Thickness, Heat, Doneness

Match steak thickness and target to a tight time window. These ranges assume a hard sear in a hot skillet, an oven preheated to 400°F/205°C, and steaks that started near room temp.

Times live on a spectrum because ribeye, strip, and tenderloin carry fat and shape differently. Start on the low end; check the center with a probe, then add a minute or two if needed. If your oven runs hot or you’re using a dark pan, shave a minute from the first pass.

Sear, Then Bake: A Repeatable Method

Prep The Steak

Pat dry and salt generously. Leave on the counter 20–30 minutes so heat moves evenly later. Trim edge silverskin so the steak stays flat. Add pepper right before the oven or after the rest to avoid a bitter edge.

Heat The Pan

Use a heavy skillet, cast iron if you have it. Preheat on medium-high until a faint wisp of smoke rises. Add a high-smoke oil, then lay the steak away from you. Press for clean contact and leave it alone.

Build The Crust

Two minutes per side gives color on a 1-inch steak; thicker cuts can take 3 minutes. Sear the edges 30–45 seconds so the fat cap renders. Add a small spoon of butter and smashed garlic only after color forms to limit scorching.

Into The Oven

Move the pan to 400°F/205°C. Insert a probe from the side toward the center. Set a quick timer based on the chart, then trust the thermometer over the clock. When the display hits your pull temp, move the steak to a warm plate and tent lightly.

Rest And Slice

Rest 5–10 minutes. Carryover raises the center by about 5°F/3°C on a 1-inch steak and a bit more on thicker cuts. Slice across the grain so fibers shorten and bites stay tender.

Thermometer Targets That Never Miss

Target numbers make oven timing simple. Pull the steak a few degrees shy, then let rest finish the last step. The ranges below match common doneness cues and help keep moisture inside.

Pull Temps By Doneness

• Rare: pull at 120–122°F / 49–50°C; finish around 125°F / 52°C.
• Medium-Rare: pull at 125–127°F / 52–53°C; finish around 130°F / 54°C.
• Medium: pull at 135–137°F / 57–58°C; finish around 140°F / 60°C.
• Medium-Well: pull at 145–147°F / 63–64°C; finish around 150°F / 66°C.
• Well-Done: pull at 155–157°F / 68–69°C; finish around 160°F / 71°C.

For official safety guidance on whole-muscle beef, see the USDA beef safe minimum temperature. A reliable probe beats the finger test every time. If your thermometer seems off, check the ice-water method here: USDA kitchen thermometers.

Why Oven Finish Beats All-Stovetop

The oven gives steady, surround heat. The surface stops racing ahead while the center rises at a calm rate, which keeps juices inside. It also frees up the burner and cuts down on splatter. If you’ve ever ended up with a browned shell and a cold core, this method fixes that.

Choose The Right Heat Level

Stick with 375–425°F for most steaks after a hot sear. Lower oven heat widens your window and helps with tall cuts. Higher heat suits thin steaks when you need speed, but keep an eye on the crust so it doesn’t push too dark.

When To Use 375°F

Use 375°F for 1.5–2-inch steaks, or when your pan retained a lot of heat from the sear. The gentler oven lets the center rise without pushing the outside too far.

When To Use 425°F

Use 425°F for 1-inch steaks or when you want a faster handoff. Start your timer at the short end of the range and watch the probe like a hawk.

Steak Type Matters

Cuts behave differently. Ribeye brings marbling that bastes the interior. Strip is firm with a defined grain. Tenderloin is lean, so it benefits from a butter baste and a gentler oven. Flat, wide steaks warm through faster than a tall, compact medallion at the same weight.

Ribeye

The fat cap and internal marbling shield the center. After the sear, use the low end of the time range and let carryover finish the job.

New York Strip

The edge fat likes a quick render on the side in the skillet. Go mid-range on oven time for medium-rare, a touch longer for medium.

Tenderloin/Filet

Lean meat overcooks fast. Sear lightly, then finish at 375°F and pull early. Rest a full 10 minutes for a calm carryover.

Convection Vs. Conventional Ovens

Convection moves hot air across the meat and can speed things up. If using convection at 400°F, start checking a minute or two earlier than the chart. Conventional heat tracks the table closely and is easier for beginners. Either way, the probe is the final call.

Bone-In Vs. Boneless

Bone slows heat flow on the side it covers, which can keep the center cooler near that edge. With bone-in cuts, rotate once during the oven phase so both sides face the hotter spots. Boneless steaks cook more evenly and match the ranges above with less adjustment.

Oil, Butter, And Smoke Points

Choose a neutral, high-smoke oil for the sear—avocado, refined canola, or grapeseed all handle the heat. Add butter late in the sear or right after to glaze and baste without burning the milk solids. The oven phase evens the heat while the butter adds flavor and sheen.

Seasoning That Works With High Heat

Salt early so crystals draw a bit of moisture that later re-absorbs, helping browning. Pepper later or post-oven to keep the bite bright. Granulated garlic tolerates heat; fresh garlic belongs in the butter at the end. A light brush of oil on the surface helps spices stick and toast evenly.

Carryover Heat And Resting

Carryover depends on thickness and pan heat. Expect 5°F on a 1-inch steak and 7–10°F on a taller cut. Rest on a warm plate, tented, so steam doesn’t sog the crust. If the surface softens, give it a quick 30-second kiss in the pan before serving.

Pull Temps And Final Temps (Quick Chart)

Common Snags And Fast Fixes

Pale Crust

Pan wasn’t hot or the steak was damp. Dry thoroughly, preheat longer, and avoid crowding. A tiny bit of oil helps contact.

Center Overshoots

You trusted the clock, not the probe, or skipped the rest. Start checking a minute or two before the low end of the range and move the steak off heat at the pull temp.

Uneven Edge-To-Edge Color

Thick steaks benefit from a brief oven ride at 375°F. Flip once during the oven phase to even out hot spots and rotate the pan front to back.

Reverse Sear Vs. Sear-Then-Oven

Both paths end in a crisp crust with a tender center. Reverse sear goes low oven first, then a fast sear. That path shines on 1.75–2-inch steaks, giving even edge-to-edge color. Sear-then-oven shines when you want speed and maximum browning up front, or when the steak is closer to 1 inch thick.

Pan Choices And Handy Upgrades

Cast iron or carbon steel hold heat and deliver bold browning. Stainless can work with a steady preheat. Finish with a spoon of butter, a crushed clove, and a thyme sprig during the last 30 seconds on the stove, then get the pan straight into the oven so momentum carries through.

Salting Timeline: Short Rest Vs. Overnight

A quick 20–30 minute salt gives you a juicy result and fits weeknight timing. A light overnight salt on a rack dries the surface for an even fiercer crust. Both paths land great texture; choose based on schedule.

Converting For Different Oven Temps

If you prefer 375°F, add a minute or two to the low end of each range and start checks early. At 425°F, subtract a minute on thin steaks and keep a close eye on the probe. The numbers shift, but the pull-temp rule never changes.

Scaling For A Crowd

Use two pans or a sheet pan with a wire rack for the oven phase. Sear in batches, parking seared steaks on the rack. Finish together so every plate hits the table hot. Keep a warm tray ready for resting and slice just before serving.

Timing Examples You Can Trust

1-Inch Strip To Medium-Rare

Sear 2 minutes per side, edges 30 seconds. Oven at 400°F for 3–4 minutes. Pull at 126°F, rest 7 minutes, slice across the grain.

1.5-Inch Ribeye To Medium

Sear 3 minutes per side. Oven at 375–400°F for 7–9 minutes. Pull at 136°F, rest 8–10 minutes. Spoon any pan butter over after slicing.

2-Inch Tenderloin To Medium-Rare

Sear 2 minutes per side. Oven at 375°F for 9–12 minutes. Pull at 127°F, rest 10 minutes. Tie with twine before cooking for an even shape.

Quick Checklist Before You Start

• Steak dry and salted.
• Pan properly hot; oil ready.
• Thermometer on hand and working.
• Oven preheated to 375–425°F based on thickness.
• Resting plate and foil set nearby.

Bottom Line: Your Perfect Timing

Hit a fierce sear, move to a 400°F oven, and think in tight windows—3–6 minutes for 1-inch steaks, 5–12 minutes for thicker cuts. Track the center, pull a few degrees shy, and rest. With that rhythm, you’ll land tender meat with a crisp crust, night after night.