How to prepare Steak in the Oven: UK Times & Temperatures
Quick Answer: How to prepare Steak in the Oven
Pat the steak dry and let it reach room temperature. Season with salt and pepper. Sear in a hot pan for one to two minutes on each side. Finish in the oven at 200°C fan (220°C conventional, gas mark 6) for six to ten minutes, depending on thickness and how well done you like it. Rest for five minutes before serving.
Thickness Medium Rare (after searing) 1 inch 6 to 8 mins 1.5 inch 9 to 12 mins 2 inch 13 to 16 mins
Jump to: Best Cuts · Prep · Sear or Not · Oven Temperature · Cooking Times · Doneness Chart · Resting · Flavour · Mistakes · Serving · FAQs
How to cook steak in the oven is a question that trips up even confident home cooks. You season the meat, you turn the dial up high, and somehow it still comes out grey, tough, or oddly cold in the middle. If that sounds familiar, you are not doing anything wrong exactly, you just have not been shown the right method yet.
The truth is that a great oven baked steak comes down to three things: the right oven temperature, the right timing for your cut’s thickness, and a proper rest before you slice in. Get those right and you can turn out a restaurant quality steak, without touching a barbecue or standing over a smoking pan. This guide walks you through the exact steps, the timings, and the small details that separate a chewy disappointment from a steak that rivals your favourite steakhouse.
You already got the direct answer above. Now let’s go a little deeper, starting with the cut of meat that makes the biggest difference to your result.
Best Cuts of Steak for the Oven
Not every cut behaves the same way once it hits the heat. Some are naturally tender and forgiving. Others need a firmer hand and a shorter cook, or they turn tough fast.
If you are unsure which cut suits your taste and budget, our guide on which cut of steak is best breaks this down in far more detail than we can here.
Sirloin, Rump, Ribeye & Fillet Compared
| Cut | Fat Content | Best Doneness | Oven Suitability |
|---|---|---|---|
| Sirloin | Medium | Medium rare | Excellent, sears and finishes well |
| Rump | Lower, more flavour | Medium | Good, needs a slightly longer rest |
| Ribeye | High, marbled | Medium rare | Excellent, fat bastes the meat as it cooks |
| Fillet | Very lean | Rare to medium rare | Good, but easy to overcook, watch it closely |
If rump is your cut of choice, our full walkthrough on how to cook rump steak covers the timings for that cut specifically. For something less common, our guide to bavette steak and our piece on picanha steak are both worth a look if you fancy trying a different cut this week.
Thin vs Thick Cut Steaks
Thickness changes everything about your approach.
- Thin steaks (under 1 inch): cook fast, often need no oven time at all beyond a quick pan sear.
- Thick steaks (1 to 2 inches): benefit most from the sear then oven method, since the centre needs gentler, more even heat to catch up with the crust.
- Very thick cuts (over 2 inches), such as a chateaubriand style joint: almost always need the oven to finish properly, a pan alone will burn the outside first.
How to Prepare Steak Before Cooking
Good prep is where most oven steak mistakes actually start, long before the meat touches any heat.
Bringing Steak to Room Temperature
Cold meat straight from the fridge cooks unevenly. The outside overcooks while the middle lags behind. Leave your steak out, loosely covered, for twenty to thirty minutes before cooking. This one habit alone fixes a lot of uneven results.
Seasoning: Salt, Pepper and Oil
Keep it simple here.
- Pat the steak completely dry with kitchen paper.
- Rub both sides with a little neutral oil, such as vegetable or sunflower oil.
- Season generously with salt and freshly cracked black pepper.
- Add garlic powder or dried herbs only if you want extra flavour, they are optional.
For a deeper look at oil choice, our guide on the best oil for cooking steak in a pan explains why some oils handle high heat far better than others.
Should You Sear Steak Before the Oven?
Yes, searing first gives you a far better result. A hot pan builds a browned, flavourful crust through the Maillard reaction, something the oven alone struggles to achieve on its own. That said, an oven only method still works if you do not have a suitable pan.
Sear Then Oven Method (Best for Crust)
This is the method most steakhouse chefs actually use at home too.
- Heat a heavy, oven safe pan, ideally a cast iron skillet, until very hot.
- Sear the steak for one to two minutes on each side, until deeply browned.
- Transfer the whole pan straight into a preheated oven.
- Finish cooking using the times in the table below.
If you want a dedicated walkthrough of this exact technique, our cast iron steak recipe covers it step by step.
Oven Only Method (No Frying Pan)
No cast iron skillet? No problem, though the crust will be lighter.
- Place the seasoned steak on a wire rack over a baking tray.
- Cook at a higher oven temperature, around 220°C fan (240°C conventional).
- Flip halfway through, using the timings below as a rough guide.
- Expect a softer, less caramelised exterior than the seared version.
Oven Temperature for Steak (°C, Fan, Gas Mark)
UK ovens are usually set by fan temperature or gas mark, not the Fahrenheit figures you will see on American recipe sites. Here is the conversion you actually need.
| Conventional Oven | Fan Oven | Gas Mark |
|---|---|---|
| 200°C | 180°C | Gas Mark 6 |
| 220°C | 200°C | Gas Mark 7 |
| 240°C | 220°C | Gas Mark 9 |
Best Temperature for Thin vs Thick Steaks
Thinner steaks do well finished at 200°C fan, since they only need a short blast to catch up with the sear. Thicker cuts benefit from a slightly lower 180°C fan, giving the centre time to reach temperature without the outside overcooking.
Steak Cooking Times in the Oven
These timings apply after searing, and assume the oven is fully preheated before the steak goes in.
Timing by Thickness
| Thickness | Oven Time (200°C fan) |
|---|---|
| 1 inch | 4 to 6 mins |
| 1.5 inch | 7 to 9 mins |
| 2 inch | 10 to 13 mins |
Timing by Doneness (Rare to Well Done)
| Doneness | Approx. Extra Time |
|---|---|
| Rare | Lower end of range |
| Medium rare | Middle of range |
| Medium | Upper end of range |
| Well done | Add 2 to 4 extra minutes |
If you prefer working from internal temperature rather than the clock, the chart below is far more reliable than timing alone, since ovens vary.
Steak Doneness Temperature Chart (°C)
A meat thermometer is the single most reliable way to judge doneness. Clock timings are only ever a rough guide, since pan heat, oven calibration, and steak shape all vary.
| Doneness | Internal Temperature |
|---|---|
| Rare | 50 to 52°C |
| Medium rare | 55 to 57°C |
| Medium | 60 to 63°C |
| Medium well | 65 to 68°C |
| Well done | 70°C+ |
Our detailed guide to medium rare steak temp goes further into why this particular doneness is the most popular choice among UK steak lovers.
Using a Meat Thermometer
Push the probe into the thickest part of the steak, avoiding any bone or fat pocket, and remove the steak from the oven around two to three degrees before your target. It will continue cooking slightly as it rests.
Resting Steak After Cooking
Do not skip this step. Resting allows the juices, pushed toward the centre by heat, to redistribute evenly through the meat.
Rest your steak for five minutes, loosely tented with foil, before slicing. For a full breakdown of why timing matters here, see our guide on how long to rest a steak.
Adding Flavour: Butter, Garlic and Herbs
A simple garlic herb butter turns a good oven steak into a genuinely memorable one.
- Add a knob of butter, a crushed garlic clove, and a sprig of thyme or rosemary to the pan during the final minute of cooking.
- Spoon the melted butter over the steak as it rests.
- For a restaurant style finishing touch, our beef dripping sauce recipe pairs beautifully with an oven cooked steak.
Common Mistakes When Cooking Steak in the Oven
- Cooking straight from the fridge. Cold steak cooks unevenly.
- Skipping the sear. You lose most of the flavour and texture contrast.
- Guessing instead of using a thermometer. Oven times are only ever estimates.
- Not resting the meat. This alone can dry out an otherwise perfect steak.
- Overcrowding the pan. Steaks need space, or they steam instead of sear.
What to Serve With Oven-Cooked Steak
- Triple cooked chips or roasted potatoes
- Garlic butter mushrooms
- A simple green salad or buttered greens
- Peppercorn or beef dripping sauce
- A glass of full bodied red wine
For a longer list of pairing ideas, our guide on what can I have with steak covers sides, sauces, and drinks in more detail.
FAQ’s For How to prepare Steak in the Oven
Can You Cook Steak in the Oven Without Searing?
Yes, you can cook steak in the oven without searing it first, though the crust will be noticeably lighter. Use a higher oven temperature, around 220°C fan, and flip the steak halfway through cooking.
What Gas Mark for Steak?
Gas mark 6 (200°C conventional, roughly 180°C fan) works well for finishing most steaks in the oven after searing. Thinner cuts can handle gas mark 7 for a slightly faster finish.
How Long for a 1 Inch Steak Medium Rare?
A 1 inch steak, seared first, generally needs four to six minutes in a 200°C fan oven to reach medium rare, though a meat thermometer reading of 55 to 57°C is the more reliable check.
Can You Cook Frozen Steak in the Oven?
It is possible, but not recommended for the best texture. Thawing the steak fully in the fridge overnight first gives a far more even cook and a better crust than starting from frozen.
Final Thoughts
Learning how to cook steak in the oven really comes down to four things: room temperature meat, a proper sear, the right finishing temperature, and a good rest before carving. Get those right and you have a method that works for sirloin, rump, ribeye, or fillet, every single time.
If you would rather leave the cooking to the professionals, browse the full Miller and Carter menu for a steak cooked exactly to your liking, no thermometer required.
For general food safety guidance on cooking meat safely at home, the Food Standards Agency has detailed advice worth bookmarking.
