How Long to Bake Steak?
Get a size-aware oven estimate below, then verify doneness before serving. How we calculate times.
Calculator
Adjust exact weight, thickness or quantity when you need to.
Estimated cooking time
25–31 min
- Oven temp
- 266°F / 130°C
- Rest
- 3 min
- Doneness target
- 129°F / 54°C
- Food safety guidance
- Official minimum: 145°F / 63°C + 3-min rest USDA Food Safety and Inspection Service
Culinary preference — not a safety minimum.
Evidence-informed estimate · Cooking times vary — follow the food-specific completion and food-safety guidance.
- Reverse sear: low oven until 5°C below target, then 1–2 minutes per side in a screaming-hot pan. Searing is not counted in the estimate.
- Assuming a typical thickness — enter the exact thickness for a better estimate.
- Times assume the food starts refrigerated, not room temperature.
- USDA recommends 63°C (145°F) with a 3-minute rest for whole beef cuts. A lower culinary doneness is a personal preference and is not the official minimum.
Steak by method
At typical settings. Pan is fastest at 5–6 min.
| Method | Typical time | Temp |
|---|---|---|
| Pan | 5–6 min | |
| Grill | 5–6 min | |
| Oven | 25–31 min | |
| Sous vide | 54 min – 1 hr 6 min |
How to bake steak
Start checking at the early end of the 25–31 min estimate. Appliance output, size and starting state vary, so use the settings above and follow the food-specific completion and safety guidance.
Oven steak time by size
| Size | Approximate | Time |
|---|---|---|
| Thin (2 cm) | ≈¾ inch | 21–27 min |
| Regular (2.5 cm) | ≈1 inch | 25–31 min |
| Thick (3.8 cm) | ≈1.5 inches | 34–43 min |
| Extra thick (5 cm) | ≈2 inches | 43–55 min |
How to know when it's done
Time is an estimate — temperature is the truth. Check the thickest part with an instant-read thermometer: steak is safely done at 145°F / 63°C. USDA recommends 63°C (145°F) with a 3-minute rest for whole beef cuts. A lower culinary doneness is a personal preference and is not the official minimum.
Food-level cooking reference: BBC Good Food — How to cook the perfect steak (checked 2026-08-01). CookCue applies deterministic adjustments; food-safety guidance is sourced separately.
Frequently asked questions
How long should I cook a steak for medium rare?
A 2.5 cm (1 inch) sirloin needs about 5–6 minutes total in a hot pan or on the grill, flipping halfway, plus a 5-minute rest. Pull it at 52–54°C; it will rise while resting.
What internal temperature is medium rare?
54°C (130°F). USDA guidance for whole beef cuts is 63°C (145°F) with rest — medium rare is a common preference with a small increased risk.
Should steak rest after cooking?
Yes — 5 minutes loosely covered on a warm plate. This lets juices redistribute and the internal temperature even out.