How Long To Cook Steak In The Oven Medium Well

ByLily

Oven cooking for medium well steak requires a slightly longer roast, plus a rest period that lets the interior finish setting. So how long to cook steak in the oven medium well? For a standard one-inch thick steak, plan on about 12 to 16 minutes at 400°F (204°C), flipping once halfway through.

That range shifts a bit based on thickness, cut, and whether you sear first. Below you’ll find exact times, temps, and a simple method that works every time.

What Medium Well Actually Means

Medium well sits between medium and well done. The center is mostly gray-brown with just a hint of pink.

The target internal temperature is 150°F to 155°F (65°C to 68°C). Pull the steak a few degrees early because carryover cooking raises the temp while it rests.

  • Rare: 120°F to 125°F
  • Medium rare: 130°F to 135°F
  • Medium: 140°F to 145°F
  • Medium well: 150°F to 155°F
  • Well done: 160°F and up

An instant-read thermometer is the only reliable way to nail this. Timing charts get you close, but temp gets you exact.

How Long To Cook Steak In The Oven Medium Well

Here are the baseline times for a one-inch thick steak cooked at 400°F. Times assume you start with a room-temperature steak.

  • Ribeye, 1 inch: 12 to 15 minutes
  • Sirloin, 1 inch: 13 to 16 minutes
  • Strip steak, 1 inch: 12 to 15 minutes
  • Tenderloin, 1 inch: 10 to 13 minutes
  • Flank or skirt: 8 to 12 minutes (thinner, cook hotter and faster)

Flip once at the halfway mark. A thicker two-inch steak needs roughly 20 to 25 minutes. A thin half-inch steak may only need 6 to 9 minutes.

Adjusting For Steak Thickness

Thickness matters more than weight. Use this quick guide:

  • ½ inch: 6 to 9 minutes
  • ¾ inch: 9 to 12 minutes
  • 1 inch: 12 to 16 minutes
  • 1½ inches: 16 to 20 minutes
  • 2 inches: 20 to 25 minutes

When in doubt, check the temp at the low end of the range. You can always cook longer, but you cant undo overcooking.

Step-By-Step Oven Method For Medium Well

  1. Take the steak out of the fridge 30 to 40 minutes before cooking. A room-temp steak cooks more evenly.
  2. Pat it dry with paper towels. Moisture steams the meat instead of searing it.
  3. Season both sides generously with salt and pepper. Add garlic powder or a steak rub if you like.
  4. Preheat the oven to 400°F. Place a cast iron skillet or oven-safe pan inside while it heats.
  5. Optional but recommended: sear the steak in the hot pan for 1 to 2 minutes per side on the stovetop first. This builds a crust.
  6. Transfer the pan to the oven. Roast for 6 minutes, then flip.
  7. Continue roasting until the internal temp hits 145°F to 148°F. That takes about 6 to 10 more minutes for a one-inch steak.
  8. Move the steak to a cutting board or plate. Tent loosely with foil.
  9. Rest for 5 to 10 minutes. The temp will climb to 150°F to 155°F, landing right at medium well.
  10. Slice against the grain and serve.

Why The Rest Period Matters

Resting is not optional. During the rest, juices redistribute through the meat and the interior finishes cooking.

Skip the rest and you lose those juices on the cutting board. The steak also ends up a touch underdone in the middle. Give it at least 5 minutes, 10 for thicker cuts.

Pan-Sear Plus Oven: The Best Combo

Starting on the stovetop gives you a browned crust that plain oven roasting cant match. The oven then finishes the job gently and evenly.

Here is the flow for a one-inch steak:

  • Sear 1 to 2 minutes per side in a hot pan with oil
  • Add butter, garlic, and thyme if you want (spoon it over the steak)
  • Move the pan to a 400°F oven
  • Roast 8 to 12 minutes total, flipping once
  • Pull at 145°F and rest

This method shaves a couple minutes off pure oven roasting because the sear already started the cooking.

Common Mistakes To Avoid

  • Cooking a cold steak straight from the fridge
  • Not drying the surface before searing
  • Using a pan that isnt oven-safe
  • Relying on time alone instead of a thermometer
  • Cutting the steak right away without resting

Each of these pushes your steak past medium well or leaves it uneven. Fix them and your results get consistent fast.

Oven Temperature: Does It Change The Time?

Yes, quite a bit. Higher heat means faster cooking but a wider gray band around the edges.

  • 350°F: add 3 to 5 minutes to the baseline times
  • 400°F: baseline times above
  • 450°F: subtract 2 to 4 minutes

For medium well, 400°F is the sweet spot. It cooks through without drying out the exterior.

How To Tell Without A Thermometer

If you dont have an instant-read thermometer, use the finger test. Press the center of the steak and compare it to the firmness of your palm.

  • Medium well feels firm with slight give, similar to the area below your thumb when your hand is relaxed but slightly flexed
  • Well done feels hard with almost no give

This trick is rough, not exact. A $15 thermometer removes all the guesswork, so grab one when you can.

Quick Recap

For a one-inch steak at 400°F, medium well takes about 12 to 16 minutes, flipping once. Pull it at 145°F to 148°F and rest it for 5 to 10 minutes so it finishes at 150°F to 155°F.

Thicker steaks need more time, thinner ones need less. Sear first if you want a crust, and always trust your thermometer over the clock. Follow those steps and you will get a juicy, perfectly set medium well steak from the oven every single time.

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