Cooking the Perfect Steak: A Guide to Oven-Roasted Medium Rare at 400°F

Cooking a steak to the perfect medium rare can be a daunting task, especially when using the oven. With so many variables to consider, it’s easy to end up with a steak that’s overcooked or undercooked. However, with a few simple tips and tricks, you can achieve a deliciously cooked medium rare steak every time. In this article, we’ll explore the best way to cook a steak in the oven at 400°F for a mouth-watering medium rare finish.

Table of Contents

Understanding Steak Cooking Times

Before we dive into the specifics of cooking a steak in the oven, it’s essential to understand the basics of steak cooking times. The cooking time for a steak will depend on several factors, including the type and thickness of the steak, the desired level of doneness, and the cooking method.

When it comes to cooking a steak in the oven, the temperature and cooking time will play a crucial role in achieving the perfect medium rare. A medium rare steak should be cooked to an internal temperature of 130°F – 135°F (54°C – 57°C) for 1-2 minutes per side. However, this temperature range can vary depending on the individual’s preference for doneness.

Factors Affecting Steak Cooking Times

Several factors can affect the cooking time of a steak, including:

Steak thickness: Thicker steaks will take longer to cook than thinner steaks.
Steak type: Different types of steak, such as ribeye or sirloin, may have varying levels of marbling, which can affect cooking times.
Oven temperature: The temperature of the oven will significantly impact the cooking time of the steak.
Desired level of doneness: The level of doneness desired will also impact the cooking time, with medium rare requiring a shorter cooking time than well-done.

Cooking a Steak in the Oven at 400°F

Now that we’ve covered the basics of steak cooking times, let’s dive into the specifics of cooking a steak in the oven at 400°F. To achieve a perfect medium rare, follow these steps:

Preheat your oven to 400°F (200°C).
Season the steak with your desired seasonings, such as salt, pepper, and garlic powder.
Place the steak on a broiler pan or a rimmed baking sheet lined with aluminum foil.
Place the steak in the oven and cook for 8-12 minutes, depending on the thickness of the steak and the desired level of doneness.
Use a meat thermometer to check the internal temperature of the steak. For medium rare, the internal temperature should be 130°F – 135°F (54°C – 57°C).
Remove the steak from the oven and let it rest for 5-10 minutes before slicing and serving.

Steak Cooking Times at 400°F

Here’s a general guideline for cooking times for steaks at 400°F:

Please note that these cooking times are approximate and may vary depending on the individual’s preference for doneness and the type of steak being used.

Tips for Achieving a Perfect Medium Rare

Achieving a perfect medium rare can be a challenge, but with a few simple tips and tricks, you can ensure a deliciously cooked steak every time. Here are some tips to keep in mind:

Use a meat thermometer: A meat thermometer is the most accurate way to check the internal temperature of the steak.
Don’t overcrowd the pan: Make sure to leave enough space between each steak to allow for even cooking.
Don’t press down on the steak: Pressing down on the steak can squeeze out juices and make the steak tough.
Let the steak rest: Letting the steak rest for 5-10 minutes before slicing and serving allows the juices to redistribute, making the steak more tender and flavorful.

The Importance of Resting the Steak

Resting the steak is an essential step in achieving a perfect medium rare. When a steak is cooked, the juices inside the meat are pushed to the surface. If the steak is sliced immediately, these juices will be lost, resulting in a dry and tough steak. By letting the steak rest for 5-10 minutes, the juices are allowed to redistribute, making the steak more tender and flavorful.

Common Mistakes to Avoid

When cooking a steak in the oven, there are several common mistakes to avoid. Here are a few:

Overcooking the steak: Overcooking the steak can result in a dry and tough steak.
Not using a meat thermometer: Not using a meat thermometer can result in an undercooked or overcooked steak.
Not letting the steak rest: Not letting the steak rest can result in a dry and tough steak.

How to Slice a Steak

Slicing a steak can be a bit tricky, but with a few simple tips, you can achieve a perfectly sliced steak. Here are a few tips to keep in mind:

Use a sharp knife: A sharp knife is essential for slicing a steak.
Slice against the grain: Slicing against the grain will result in a more tender and flavorful steak.
Slice in a smooth, even motion: Slicing in a smooth, even motion will result in a more even slice.

Conclusion

Cooking a steak in the oven at 400°F can be a bit tricky, but with a few simple tips and tricks, you can achieve a deliciously cooked medium rare steak every time. By understanding the basics of steak cooking times, using a meat thermometer, and letting the steak rest, you can ensure a perfectly cooked steak. Remember to avoid common mistakes, such as overcooking the steak and not using a meat thermometer, and you’ll be on your way to steak perfection.

What is the ideal temperature for oven-roasting a medium rare steak?

The ideal temperature for oven-roasting a medium rare steak is 400°F (200°C). This temperature allows for a nice crust to form on the outside while keeping the inside juicy and tender. It’s essential to preheat the oven to this temperature before cooking the steak to ensure even cooking.

When cooking at 400°F, it’s crucial to keep an eye on the steak’s internal temperature. For medium rare, the internal temperature should reach 130-135°F (54-57°C) for 1-2 minutes. Use a meat thermometer to check the internal temperature, and avoid overcooking, as this can lead to a tough and dry steak.

How do I choose the right cut of steak for oven-roasting?

When choosing a cut of steak for oven-roasting, look for cuts that are at least 1-1.5 inches thick. This thickness allows for even cooking and helps prevent the steak from cooking too quickly. Ribeye, strip loin, and filet mignon are excellent choices for oven-roasting, as they have a good balance of marbling and tenderness.

Avoid cuts that are too thin, such as sirloin or flank steak, as they may cook too quickly and become tough. Also, opt for grass-fed or dry-aged steaks, as they tend to have more complex flavors and a better texture.

How do I season the steak before oven-roasting?

Seasoning the steak before oven-roasting is essential to bring out its natural flavors. Rub the steak with a mixture of salt, pepper, and any other seasonings you like, such as garlic powder or paprika. Let the steak sit at room temperature for 30 minutes to 1 hour before cooking to allow the seasonings to penetrate the meat.

Avoid over-seasoning the steak, as this can lead to a salty or overpowering flavor. Instead, focus on enhancing the steak’s natural flavors with a light hand when seasoning. You can also add aromatics like thyme or rosemary to the oven while cooking the steak for added flavor.

How long do I cook the steak in the oven?

The cooking time for oven-roasting a medium rare steak at 400°F will depend on the thickness of the steak. As a general rule, cook the steak for 8-12 minutes per pound, or until it reaches an internal temperature of 130-135°F (54-57°C). Use a meat thermometer to check the internal temperature, and avoid overcooking.

For a 1-1.5 inch thick steak, cook for 12-15 minutes, or until it reaches the desired internal temperature. Flip the steak halfway through cooking to ensure even cooking. If you prefer your steak more or less cooked, adjust the cooking time accordingly.

Do I need to sear the steak before oven-roasting?

Searing the steak before oven-roasting is optional but recommended. Searing creates a nice crust on the outside of the steak, which adds texture and flavor. To sear the steak, heat a skillet over high heat and add a small amount of oil. Sear the steak for 1-2 minutes per side, or until a nice crust forms.

If you choose not to sear the steak, you can still achieve a nice crust by cooking the steak in the oven at a high temperature. However, searing adds an extra layer of flavor and texture that’s worth the extra step.

How do I let the steak rest after cooking?

Letting the steak rest after cooking is crucial to allow the juices to redistribute and the meat to relax. Remove the steak from the oven and let it rest on a wire rack or plate for 5-10 minutes. During this time, the juices will redistribute, and the meat will retain its tenderness.

Avoid slicing the steak immediately after cooking, as this can cause the juices to run out. Instead, let the steak rest for the recommended time, then slice it against the grain and serve. This will ensure a tender and juicy steak with a nice crust.

Can I cook multiple steaks in the oven at the same time?

Yes, you can cook multiple steaks in the oven at the same time, but it’s essential to adjust the cooking time accordingly. Cooking multiple steaks can affect the oven’s temperature, so it’s crucial to monitor the internal temperature of each steak to ensure even cooking.

To cook multiple steaks, place them on a wire rack or broiler pan, leaving about 1 inch of space between each steak. Cook the steaks as you would a single steak, but adjust the cooking time based on the number of steaks and their thickness. Use a meat thermometer to check the internal temperature of each steak, and remove them from the oven when they reach the desired temperature.