How Long to Cook Steak (Beef)
Ribeye, New York strip, filet mignon, sirloin, and other beef steaks, 1 to 1.5 inches thick.
The Short Answer
In the oven at 275°F, steak (beef) takes 20–30 minutes. The USDA-recommended safe internal temperature is 145°F, verified with an instant-read thermometer in the thickest part. Scroll down for all cooking methods, detailed instructions, and tips from the Professor.
Always verify with an instant-read thermometer inserted into the thickest part.
Cooking Methods
🔥 Oven
Temperature: 275°F
Time: 20–30 minutes
Rest: 5 minutes
Reverse sear method: cook low in oven until 10 degrees below target temp, then sear 1 minute per side in a hot skillet.
🔥 Grill
Temperature: 450°F
Time: 4–6 minutes
Rest: 5 minutes
Per side for medium-rare (130-135°F internal). Add 1-2 minutes per side for each level of doneness. Let the grill preheat fully.
🍳 Stovetop
Time: 4–5 minutes
Rest: 5 minutes
Per side in a screaming hot cast iron skillet with oil. For a thick steak, finish in a 400°F oven for 4-6 minutes.
The reverse sear is the Professor's preferred method for thick steaks. Low oven first, then a blazing hot sear. Edge-to-edge perfection with a restaurant-quality crust.
Frequently Asked Questions
130-135 degrees F internal. The USDA recommends 145 degrees F for safety. Medium-rare is a personal choice that accepts slightly more risk for better texture and flavor.
It helps but is not essential. Letting a steak sit out for 30-45 minutes takes the chill off and promotes more even cooking. Do not leave it out longer than 2 hours.
The Bottom Line
Steak (Beef) is straightforward to cook when you know the time and temperature. The most important number to remember is 145°F internal. An instant-read thermometer is the only reliable way to confirm doneness; color and firmness are not accurate indicators. Use the method that fits your equipment and schedule, and always let the food rest before cutting or serving. Resting allows juices to redistribute and carryover cooking to finish the job.
Source: USDA Safe Minimum Internal Temperatures | Last verified: March 19, 2026