How Long to Cook Steaks at 400°F: The Ultimate Guide

The quest for the perfectly cooked steak is a journey many home cooks embark on. Achieving that restaurant-quality sear and a juicy, tender interior hinges on several factors, and temperature is paramount. Many recipes call for a 400°F oven or grill temperature, a sweet spot for achieving a balance between searing and cooking the steak through. But how long should you actually cook your steak at 400°F to achieve your desired level of doneness? This guide will break down the variables and provide the knowledge you need to cook amazing steaks every time.

Table of Contents

Understanding the Variables: Steak Thickness, Cut, and Desired Doneness

There’s no one-size-fits-all answer to the question of cooking time. Several factors influence how long a steak needs to cook at 400°F. Understanding these variables is crucial for consistent results.

Steak Thickness: The Most Important Factor

Thickness is arguably the most significant determinant of cooking time. A thin steak will cook much faster than a thick one. As a general rule, thicker steaks require longer cooking times at any given temperature. Always use a reliable meat thermometer to gauge internal temperature, rather than relying solely on timing.

Choosing the Right Steak Cut for 400°F Cooking

Different steak cuts possess varying levels of fat, muscle density, and connective tissue. Certain cuts are naturally more tender and benefit greatly from the 400°F cooking method, while others are better suited for low and slow braising.

Popular choices that cook well at 400°F include:

Ribeye: Known for its rich marbling and robust flavor, the ribeye thrives at 400°F, rendering the fat and creating a delicious crust.
New York Strip: A leaner cut with a firm texture, the New York strip cooks evenly at 400°F, providing a satisfying bite.
Filet Mignon: The most tender cut, filet mignon benefits from a quick sear and a moderate oven temperature like 400°F to maintain its delicate texture.
Sirloin: A budget-friendly option, sirloin can be cooked at 400°F but benefits from marinating to enhance tenderness.

Less ideal cuts for the 400°F method, unless tenderized or marinated, include:

Flank Steak: Best cooked quickly over high heat or marinated and braised.
Skirt Steak: Similar to flank steak, requires high heat and quick cooking or marinating.
Round Steak: A tough cut that requires long, slow cooking to become tender.

Achieving Your Desired Level of Doneness

The level of doneness is a matter of personal preference. Understanding the internal temperature ranges for each level is essential for achieving your desired result.

Here’s a guide to internal temperatures:

Rare: 125-130°F (52-54°C)
Medium Rare: 130-140°F (54-60°C)
Medium: 140-150°F (60-65°C)
Medium Well: 150-160°F (65-71°C)
Well Done: 160°F+ (71°C+)

Remember that the steak’s internal temperature will continue to rise slightly (carryover cooking) after it’s removed from the heat, so pull it a few degrees before reaching your target temperature.

Cooking Times: A General Guideline for Different Steak Thicknesses

The following table provides a general guideline for cooking times at 400°F, depending on steak thickness and desired doneness. These are estimates, and a meat thermometer should always be used to ensure accurate results. Remember that the total cooking time includes searing time.

These times assume you’ve already seared the steak. If not searing first, add approximately 2-3 minutes per side to account for developing the crust in the oven.

Step-by-Step Guide: Cooking the Perfect Steak at 400°F

Here’s a detailed, step-by-step guide to achieving steak perfection at 400°F.

Step 1: Preparing the Steak

Start by selecting your preferred steak cut. Allow the steak to sit at room temperature for at least 30 minutes (and up to an hour) before cooking. This allows for more even cooking. Pat the steak dry with paper towels. This is crucial for achieving a good sear. Season generously with salt and freshly ground black pepper. Don’t be afraid to use a good amount of salt; it helps create a flavorful crust. Other seasonings, such as garlic powder, onion powder, or herbs, can also be added to your liking.

Step 2: Searing the Steak (Optional, but Recommended)

Searing the steak before cooking it in the oven adds a significant layer of flavor and texture. Heat a heavy-bottomed skillet (cast iron is ideal) over high heat until it’s smoking hot. Add a high-smoke-point oil, such as canola, grapeseed, or avocado oil. Carefully place the steak in the hot skillet and sear for 2-3 minutes per side, until a dark brown crust forms. The goal is not to cook the steak through at this point, but simply to develop a flavorful exterior.

Step 3: Cooking in the Oven at 400°F

After searing, immediately transfer the skillet with the steak to the preheated 400°F oven. If you prefer not to sear the steak on the stovetop, you can skip this step and place the seasoned steak directly on a baking sheet lined with parchment paper before putting it in the oven.

Use the cooking time guidelines above as a starting point. Insert a meat thermometer into the thickest part of the steak, avoiding bone, to monitor the internal temperature. Check the temperature a few minutes before the estimated cooking time, as ovens can vary.

Step 4: Resting the Steak: A Crucial Step

Once the steak reaches your desired internal temperature, remove it from the oven and transfer it to a cutting board. Tent loosely with foil and let it rest for at least 10 minutes. Resting allows the juices to redistribute throughout the steak, resulting in a more tender and flavorful final product. Cutting into the steak immediately after cooking will cause the juices to run out, leaving you with a drier steak.

Step 5: Slicing and Serving

After resting, slice the steak against the grain. This shortens the muscle fibers, making the steak easier to chew. Serve immediately and enjoy! Consider topping with a pat of butter, a flavorful sauce, or a sprinkle of fresh herbs.

Tips for Success: Achieving Steak Perfection

Here are some additional tips to ensure consistently delicious steaks:

Use a reliable meat thermometer: Don’t rely on guesswork. A digital meat thermometer is an indispensable tool for cooking steak to the perfect doneness.
Preheat your oven thoroughly: Ensure your oven reaches 400°F before placing the steak inside.
Don’t overcrowd the pan: If searing multiple steaks, do so in batches to avoid lowering the pan’s temperature.
Consider the carryover cooking: Remove the steak from the oven a few degrees before it reaches your target temperature, as it will continue to cook while resting.
Experiment with different seasonings: Don’t be afraid to try different herbs, spices, and marinades to enhance the flavor of your steak.
Adjust cooking times based on your oven: Ovens can vary in temperature accuracy. Get to know your oven and adjust cooking times accordingly.
Let the steak rest properly: This is arguably the most important step. Don’t skip it!
Consider a reverse sear: This involves cooking the steak at a low temperature (around 250°F) until it’s almost at your desired internal temperature, then searing it in a hot pan or under the broiler to develop a crust. This method can result in a more evenly cooked steak with a beautiful sear.

Cooking a steak at 400°F is a reliable method for achieving a delicious and satisfying meal. By understanding the variables involved, following the steps outlined in this guide, and practicing regularly, you’ll be well on your way to consistently cooking perfect steaks at home.

What steak thickness works best when cooking at 400°F?

For optimal results when cooking steaks at 400°F, aim for steaks that are between 1 to 1.5 inches thick. Thicker steaks benefit from the high heat to achieve a good sear while allowing the inside to cook to your desired doneness without burning the outside. This thickness provides the ideal balance for even cooking and a flavorful crust.

Steaks thinner than 1 inch may cook too quickly at 400°F, leading to a tough or overcooked result before they develop a desirable sear. While thinner cuts can be cooked, close monitoring and reduced cooking times are crucial. Adjustments may also include lowering the oven temperature slightly or employing a faster cooking method like pan-searing.

How do I determine the correct cooking time for my steak at 400°F?

The ideal cooking time for steaks at 400°F depends on several factors, including the steak’s thickness, desired doneness, and the efficiency of your oven. A meat thermometer is the most reliable tool for ensuring your steak reaches your desired internal temperature. Start by searing the steak on the stovetop in a hot pan for a minute or two per side to develop a crust.

Then, transfer the steak to the oven preheated to 400°F. Use a cooking chart as a general guideline but always rely on a meat thermometer. For example, a 1-inch thick steak aiming for medium-rare (130-135°F) might take approximately 6-8 minutes in the oven after searing. Always remember to let the steak rest for 5-10 minutes after cooking before slicing and serving.

What internal temperatures correspond to different levels of steak doneness?

Understanding internal temperatures is crucial for cooking steaks to your preferred level of doneness. Rare steaks should reach an internal temperature of 120-130°F, while medium-rare steaks are ideally cooked to 130-135°F. These temperatures ensure a red, cool center for rare and a warm red center for medium-rare.

For medium steaks, aim for an internal temperature of 135-145°F, which will result in a pink center. Medium-well steaks should reach 145-155°F, leaving only a slight hint of pink in the center. Well-done steaks, cooked to 155°F and above, will have no pink remaining, although this can lead to a drier steak. Using a meat thermometer is the best way to achieve accurate results.

Should I sear the steak before or after baking it at 400°F?

Searing the steak before baking it at 400°F is the generally recommended method. Searing first creates a flavorful crust on the surface of the steak, which adds depth and texture to the final product. This crust is a result of the Maillard reaction, a chemical reaction between amino acids and reducing sugars that occurs at high temperatures.

After searing, transferring the steak to the 400°F oven allows for even cooking to your desired internal temperature without burning the exterior. While reverse searing (baking first, then searing) is also an option, searing first provides a more predictable and consistent outcome, especially for those new to cooking steak in the oven.

What type of pan is best for searing and baking steaks at 400°F?

A cast-iron skillet is the ideal pan for searing and baking steaks at 400°F. Cast iron retains heat exceptionally well, allowing for a consistent and even sear on the steak. Its ability to maintain high temperatures ensures that the steak develops a deep, rich crust without cooling down the pan too much when the steak is added.

Alternatively, an oven-safe stainless steel skillet can also be used. Ensure the handle of the pan is oven-safe up to at least 400°F. Avoid using non-stick pans for searing, as they are not designed for high heat and may release harmful chemicals. Regardless of the pan you choose, make sure it’s properly preheated before adding the steak.

How important is resting the steak after cooking at 400°F?

Resting the steak after cooking at 400°F is crucial for achieving a juicy and tender result. During cooking, the muscle fibers in the steak contract and squeeze out moisture towards the center. Resting allows the fibers to relax and reabsorb the juices, resulting in a more evenly moist steak.

Typically, resting the steak for 5-10 minutes is sufficient. Cover the steak loosely with foil to keep it warm without steaming it. Cutting into the steak immediately after cooking will cause the juices to run out, leaving you with a drier and less flavorful steak. Patiently waiting during the resting period significantly improves the overall dining experience.

What seasonings work well with steaks cooked at 400°F?

Simple seasonings are often the best choice for steaks cooked at 400°F. A generous coating of kosher salt and freshly ground black pepper is a classic and effective combination that enhances the natural flavors of the beef. Apply the seasoning liberally to all sides of the steak before searing.

Other complementary seasonings include garlic powder, onion powder, paprika, and dried herbs like thyme or rosemary. Consider adding a pat of herb butter to the steak during the last few minutes of cooking or while resting for extra flavor and moisture. Experiment with different combinations to find your preferred seasoning blend.