Baked Rip-eye Steak well done and medium well

How to get a ripeye steak oven-baked the best ? How much time it needs to have it well done/medium well ? How much temperature the oven should be set on? How necessary is the pan searing after taking out the steak from the oven?

  • Posted by: Ahmed
  • March 10, 2020
  • 1 Comment

1 Comment

HalfPint March 12, 2020
Here is a good guide for steak cooked in the oven:

There are temperature guidelines for well done and medium well. Because this method utilizes a cast-iron skillet, the steak will be seared as it bakes in the oven. The article uses a meat thermometer to gauge doneness. I would recommend the same. Because steak comes in all different sizes and thickness and ovens can vary from one to the next, it will be impossible for us to tell you how long it would take. Using a thermometer will take the guesswork out of this. If you don't have a meat thermometer, there is a "hand" test:

When in doubt, pull the steak early. You can always put it back in the oven if it is too raw. But nothing will save an overcooked steak. Nothing.

Your last question: This is called a "reverse sear". Is it important? If the look of the steak is lacking for you, do the searing at the end to get that nice crust on it. Is it necessary? Not really. Whatever you prefer.

Recommended by Food52