I have a striploin steak that's about 2 inches thick. I'm going to sear it in a hot pan on all sides. And then put it in the oven to cook it.

I want it to come out medium to medium-well.

How long do I need to bake it for and at what temperature?

  • I think this question is hard to answer exactly. The easiest way to estimate the duration of the steak in the oven is to cook the steak at ~260°C and after >3 minutes each side (altogether >6 minutes) and then measure the inner temperature of the steak. 57-60°C should be medium rare. Of course this his method requires a thermometer. (source: here and here). – Ching Chong Sep 19 '14 at 17:26
  • @ChingChong It's fine to post things like that as answers - though it sure seems like there must be something we can close this as a duplicate of. "You need a thermometer" is pretty common advice. – Cascabel Sep 19 '14 at 22:14
  • Okay. I'm always unsure whether my advice "I don't know, the common way to do is is this workaround: ..." should be an answer (which doesn't really answers the question) or a comment. – Ching Chong Sep 20 '14 at 8:04
  • Some restaurants slow cook with a timer, put the steak on ice and then brown it on the grill before serving it. I don't know how they stop it from drying. Basting with honey might work. Or pre-cook in a bag as per the question I just noticed. – Peter Wone Mar 19 '15 at 2:36
up vote 0 down vote accepted

I think this question is hard to answer exactly. The easiest way to estimate the duration of the steak in the oven is to cook the steak at ~260°C and after >3 minutes each side (altogether >6 minutes) to measure the inner temperature of the steak. 57-60°C should be medium rare. Of course this his method requires a thermometer. (source: here and here)

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