How Long Should I Let Steak Sit in the Oven?

Meat is particularly tender and juicy if you sear it and then finish cooking it in the preheated oven. The cooking time depends on the thickness and type of meat: roasting an entrecôte takes about 20 minutes, and a steak often takes just under 10 minutes. The length of time the steak should continue to cook in the oven also depends on whether you prefer it rare (rare), tender (medium), or well-done (well done). When answering the question of how long steaks need in the oven, you can use the following values ​​as a guide:

2 cm thick steak: 5 to 12 minutes
3 cm thick steak: 15 to 35 minutes
6 cm thick steak: 30 to 60 minutes

The core temperature determines how long the steak cooks in the oven

By measuring the core temperature, you can determine more precisely how long you should let the steak rest in the oven. For a bloody steak, it is about 45 to 52 degrees. For a medium-cooked piece it is 53 to 59 degrees – and for a well-cooked piece 60 to 70 degrees. Tender, cold roast beef works best with a core temperature of 57 degrees. The oven is preheated to a temperature of 180 degrees with top and bottom heat

If you don’t have a roasting thermometer and want to check the degree of doneness, the less precise finger pressure test will also help. If the steak feels about as soft as when you press your index finger on the ball of your hand, it’s rare. Hold the middle finger on the thumb and then press on the pad, it is medium. And the pressure test with the thumbs together and a small figure indicates the degree of doneness “well done”.

Steep steak in the oven: always necessary?

If there is a lack of time, it makes sense to simply roast or grill the steak and avoid cooking it in the oven afterward. In principle, this is of course possible, but the meat often does not turn out so well. It easily burns on the outside or gets too dry on the inside. If you cut it straight from the pan or from the grill, the steak will be colder on the inside than on the outside. As a result, it juices very strongly. The resting time in the oven or on the edge of the grill ensures that the temperatures even out and much less liquid escapes when cutting. If you are in a hurry, we recommend pan-frying meat. You can find out more about this in our expert article on the topic “What is a minute steak?”.