A meat thermometer is your best friend when cooking medium well steak in the oven to avoid overcooking. If you want to learn how to cook medium well steak in oven, you have come to the right place. This method delivers a consistent, juicy steak with a nice brown crust every time. No more guessing or cutting into your steak to check doneness.
Medium well steak is cooked to an internal temperature of 150-155°F (65-68°C). It has a slight hint of pink in the center, but mostly brown throughout. Many people prefer this doneness because it balances tenderness with a firmer texture. The oven method is perfect for thicker cuts like ribeye, sirloin, or New York strip.
In this guide, you will learn the exact steps to achieve medium well doneness using your oven. We cover everything from selecting the right steak to resting and serving. Let’s get started.
Why Cook Steak In The Oven
Oven cooking gives you more control over temperature than stovetop alone. It heats the steak evenly from all sides. This reduces the risk of burning the outside while the inside stays raw. For medium well steak, even heat is crucial because you want a consistent doneness throughout.
The oven also allows you to cook multiple steaks at once without crowding the pan. You can sear them first for a crust, then finish in the oven. This two-step method is reliable and easy to replicate.
Choosing The Right Steak For Medium Well
Not all steaks are ideal for medium well doneness. Lean cuts like filet mignon can dry out quickly at higher internal temperatures. Fattier cuts like ribeye or strip steak hold up better. The marbling keeps the meat moist even when cooked to medium well.
Look for steaks that are at least 1 to 1.5 inches thick. Thinner steaks cook too fast and are hard to control. Thicker steaks give you more time to develop a crust without overcooking the interior.
Best Cuts For Oven Medium Well Steak
- Ribeye: High fat content, stays juicy
- New York Strip: Good marbling, firm texture
- Sirloin: Leaner but still works if not overcooked
- T-Bone or Porterhouse: Combination of strip and tenderloin
Equipment You Will Need
- Oven-safe skillet or cast iron pan
- Meat thermometer (instant-read or probe style)
- Tongs for flipping
- Paper towels for drying steak
- Aluminum foil for resting
- Cutting board
Having the right tools makes the process smoother. The meat thermometer is non-negotiable for medium well. Without it, you risk overcooking or undercooking.
How To Cook Medium Well Steak In Oven: Step-By-Step
Follow these steps carefully. Each one matters for the final result.
Step 1: Bring Steak To Room Temperature
Take your steak out of the fridge 30-45 minutes before cooking. This helps it cook more evenly. A cold steak will take longer to reach medium well, and the outside may burn before the inside is done.
Pat the steak dry with paper towels. Moisture on the surface prevents browning. Dry steak sears better.
Step 2: Season Generously
Season both sides with salt and pepper. You can add garlic powder, onion powder, or dried herbs if you like. Salt is the most important because it draws out moisture and enhances flavor. Use coarse kosher salt for best results.
Let the seasoned steak sit for 10-15 minutes. This allows the salt to penetrate the meat slightly.
Step 3: Preheat Oven And Pan
Preheat your oven to 400°F (200°C). Place your oven-safe skillet inside while the oven heats. A hot pan gives you an instant sear when you add the steak.
If you are using a cast iron pan, let it heat for at least 10 minutes. This ensures even heat distribution.
Step 4: Sear The Steak
Carefully remove the hot pan from the oven. Place it on the stovetop over medium-high heat. Add a tablespoon of oil with a high smoke point, like avocado or canola oil.
Place the steak in the pan. It should sizzle immediately. Sear for 2-3 minutes per side until a deep brown crust forms. Use tongs to flip. Do not move the steak around while searing.
For extra flavor, add a pat of butter, a crushed garlic clove, and a sprig of thyme to the pan during the last minute of searing. Spoon the melted butter over the steak.
Step 5: Transfer To Oven
Once both sides are seared, place the pan back into the preheated oven. If your pan is not oven-safe, transfer the steak to a baking dish or sheet pan.
Cook for 6-10 minutes, depending on thickness. A 1-inch thick steak will take about 6-7 minutes. A 1.5-inch steak may need 8-10 minutes. Use your meat thermometer to check doneness.
Step 6: Check Internal Temperature
Insert the thermometer into the thickest part of the steak. For medium well, you want 150-155°F (65-68°C). Remove the steak from the oven when it reaches 150°F. The temperature will rise a few degrees while resting.
If you do not have a thermometer, you can use the touch test. Medium well steak feels firm with slight give. But the thermometer is more accurate.
Step 7: Rest The Steak
Transfer the steak to a cutting board. Tent loosely with aluminum foil. Let it rest for 5-10 minutes. Resting allows the juices to redistribute throughout the meat. If you cut too soon, the juices will run out and the steak will be dry.
Do not skip this step. It is essential for a juicy medium well steak.
Step 8: Slice And Serve
Slice the steak against the grain. This shortens the muscle fibers and makes it easier to chew. Serve immediately with your favorite sides.
Common sides include roasted vegetables, mashed potatoes, or a simple salad. The steak itself is the star, so keep sides simple.
Tips For Perfect Medium Well Steak Every Time
- Use a probe thermometer that stays in the oven. This lets you monitor temperature without opening the door.
- Let the steak rest at room temperature before searing. Cold steak takes longer to cook.
- Do not overcrowd the pan. Cook one or two steaks at a time for best results.
- If your steak is very thick, you can finish it in a lower oven (350°F) to prevent burning the crust.
- Season generously. Salt is your friend.
Common Mistakes To Avoid
- Not drying the steak: Wet surface prevents browning.
- Skipping the sear: The oven alone will not give you a crust.
- Overcooking: Medium well is 150-155°F. Going beyond 160°F makes it well done and dry.
- Cutting too soon: Resting is not optional.
- Using a cold pan: The steak will stick and not sear properly.
How To Tell If Steak Is Medium Well Without A Thermometer
If you do not have a thermometer, you can use the hand test. Touch your thumb to your pinky finger. Feel the muscle at the base of your thumb. That firmness is similar to medium well steak.
Another method is to cut into the steak slightly. Look for a mostly brown interior with a thin line of pink. But cutting releases juices, so use this only as a last resort.
How To Cook Medium Well Steak In Oven With Different Cuts
Ribeye
Ribeye has high fat content. It is forgiving and stays juicy even at medium well. Sear for 3 minutes per side, then oven for 7-9 minutes at 400°F.
New York Strip
Strip steak is leaner than ribeye but still has good marbling. Sear for 2-3 minutes per side, then oven for 6-8 minutes. Check temperature early.
Sirloin
Sirloin is lean. Cook it to the lower end of medium well (150°F) to avoid dryness. Sear quickly, then oven for 5-7 minutes.
Filet Mignon
Filet is very lean. It is best cooked to medium rare or medium. If you must cook it medium well, use a lower oven temperature (375°F) and watch closely. Sear for 2 minutes per side, then oven for 5-6 minutes.
How To Reverse Sear For Medium Well Steak
The reverse sear method is another option. Cook the steak in a low oven (275°F) until it reaches 135-140°F. Then sear it in a hot pan for 1-2 minutes per side. This gives you a perfect crust without overcooking the interior.
For medium well, cook in the oven until 145°F, then sear. The final temperature will rise to 150-155°F. This method works well for thick steaks.
Storing And Reheating Leftover Medium Well Steak
Store leftover steak in an airtight container in the fridge for up to 3 days. To reheat, use a low oven (300°F) or a skillet with a little butter. Avoid the microwave, which makes it tough.
You can also slice leftover steak and use it in salads, sandwiches, or stir-fries. Cold steak works great for lunch the next day.
Frequently Asked Questions
What Temperature Is Medium Well Steak In The Oven?
Medium well steak is 150-155°F (65-68°C) internal temperature. Remove from oven at 150°F and let it rest to 155°F.
How Long To Cook Medium Well Steak In Oven At 400°F?
For a 1-inch thick steak, about 6-8 minutes after searing. For 1.5-inch, 8-10 minutes. Always use a thermometer.
Can I Cook Medium Well Steak In Oven Without Searing?
Yes, but you will not get a brown crust. Searing adds flavor and texture. If you skip it, the steak will be gray and less appealing.
How Do I Cook Medium Well Steak In Oven Without A Cast Iron Pan?
Use any oven-safe skillet or a baking sheet. Sear the steak in a regular pan on the stovetop, then transfer to the oven on a baking sheet.
What Is The Best Oil For Searing Steak?
Use oils with high smoke point like avocado, canola, or grapeseed oil. Olive oil burns at high heat and can taste bitter.
Final Thoughts On How To Cook Medium Well Steak In Oven
Now you know exactly how to cook medium well steak in oven. The key steps are: bring steak to room temperature, sear in a hot pan, finish in the oven, and rest before slicing. Use a meat thermometer for accuracy. With practice, you will get consistent results every time.
Medium well steak does not have to be dry or tough. With the right technique, it can be juicy and flavorful. The oven method gives you control and reliability. Try it with your favorite cut and see the difference.
Remember to season well, do not skip the rest, and always check the temperature. Your steak will turn out perfect every time. Enjoy your meal.