HELP!! How Long Does It Takes to Bake a Steak?

Girl put those steaks under the lit broiler and broil them.

Depending on how thick they are.. 4 to 5 minutes per side.

NEVER bake a steak..

You do not bake steaks you either grill or broil. In the broiler on high, five minutes on each side.

Steaks aren't baked. You grill, broil or pan cook.

We like medium rare to rare. When I cook inside, I have a great recipe I use from the Everyday Italian cookbook.

Hot pre-oiled pan. Put nice thick steak on hot pan, sear for 3 minutes, flip and sear another 3 minutes or less. I can tell by pressing a fork ( not puncturing) to see the juices.

If you want well done ( rubber) cook longer. If your Hubby likes it well done then you can't go wrong.

Oh my, next time, do not bake it, yikes!
It should be broiled or grilled.
It doesn't take very long, like 5 minutes per side under the broiler, but of course everyone's oven is different, so there's a bit of trial and error learning what works for you.
And my personal favorite marinade is soy sauce, garlic and black pepper. Let your steak (or tri tip) sit in that all day and it will be EXTRA delish.
Good luck, cooking takes time (and many mistakes) to master :)

I have never baked a steak. I have an easy way to do filet mignon. You may be able to since you have cooked steak in a pan before. I salt and pepper them very well. I put a tiny bit of butter/olive oil in pan. Then i cook them on high heat. A few min each side. At the very end, take them out. Lower the heat. Add chopped onions and more butter, stir up all of the brown bits, then add red wine. Cook for a couple of minutes. Pour this all over steaks. You can add mushrooms when you put onions, my husband hates them though.

This is my creation. Not sure if it is the proper way, but they taste amazing!!

I have never "baked" steak so I don't know about that. But you could simply turn on the broiler and broil them. Since they are already cooking, it shouldn't take too long on each side under the broiler - maybe five minutes per side.

You can check the doneness of steak by pushing on it. The firmer it is when you push on it, the more done it is.

Actually, baking steak is the best way to cook a steak indoors. You would season it and sear it in a pan on the stove top, just like you did, for a minute or two per side just to brown it. Then you finish it in the oven. The oven temp should be good and hot, like 400. A 2-inch thick steak would take about 15 minutes to get up to 125 degrees (use a thermometer inserted into the middle of the steak if you don't want to cut it). Here's the key - the steak won't be done when you take it out of the oven. You'll cover the pan with a lid or foil, tightly, and let it rest for 10 minutes. Then it'll be ready.

This is how steakhouses and caterers cook steaks - restaurants don't have grills in the kitchen - they sear, then finish in the oven. If you have a cast iron skillet, then so much the better.

Practice makes perfect - you'll get it next time!

Never ever bake a steak. I almost always grill them. I have broiled on occasion, but typically it's grilled.

Not sure what you can do to salvage your dinner tonight, aside from just checking every few minutes until they're done to your liking. For next time, go out and buy yourself a digital meat thermometer. Then do what you originally did: sear the steaks over high heat just until browned on all sides. Let the steaks rest for just a couple of minutes. Then stick the thermometer into the thickest part of the steak and set the alarm to go off at maybe 165 (not totally sure of this because we always like our steaks rare and they come out at 130). And the secret is low and slow: 350 degrees is too high, do them at 250 (or even 200) and just let the steaks roast until the alarm goes off. Once they're out of the oven, don't cut into them right away, ALL the juice will just run out and you'll be left with a dry steak. Let them sit for about 5 to 10 minutes, while you heat up your other side dishes. THEN slice them and stick them on a serving platter. For steaks that thick (3 fingers, is it? So like 2 inches?) I wouldn't put them under the broiler...by the time the inside is cooked to your specs, the outside would be charred and burnt. Roasting them in the oven (kinda like a mini roast beef) is the way to go, IMO. Steak, roast beef, pork chops, any roasted meat is kinda my thing. If you get a digital meat thermometer, making steaks for your husband will be super easy every time!

Awww, don't give up! There are many recipes by known chefs Alton Brown and Ina Garten where you start the steak in a pan to sear, then finish in the oven. Try FoodNetwork.com. There is also a 'finger test' for steaks to tell their doneness (Google it). How much it gives tells you how done it is, without cutting and letting out the juices. Knowlege is power, you go girl! Try, try again! I have faith in you!

Pan frying is okay for thin cut steaks. But thick cut steaks can take a loooong time to cook. It is best to grill thick cut steaks or broil them on medium.

I would recommend 20-25 min. per side.

Season lightly, I mean lightly, brush both sides with olive oil and sprinkle with sea salt, course black pepper, rosemary, and garlic. Too much oil and you could have mess or worse a really bad fire. So go sparingly.

Invest in a meat thermometer. It is the best way to know your meat is properly cooked and safe to eat. There is rare and then there is dangerously raw. The only way to know your meat is safe is a thermometer.

For a great education on how to cook steaks buy a Steve Reichlen, Bobbie Flay or Todd English cookbook. Steve Reichlen has a web site and show on PBS called BBQ University. The Pioneer Woman (who is married to a cattle rancher)) and Martha Stewart have good recipes too. www.thepioneerwoman.com.

They all have web pages and steak/meat recipes.

Good luck.

I cook them on the grill. Actually my husband does the grilling! But much easier than an oven. Good Luck! PS I don't know how to cook a steak in the oven. If my husband wants a london broil, he broils it and I am a wonderful cook! But I don't do steaks!!!

I just looked this up tonight lol...I dont know either...For medium well:

Internal Temperature 155 to 165 degrees F. (68 to 74 degrees C.)

A medium well steak should have a hint of pink in the very middle of the steak. The surface should be a dark brown with good charring on the top and bottom. This steak will be very stiff but still have a little squish in the center.
Grill this steak over a high heat for one minute per side then, move to a medium heat for 5 to 6 additional minutes per side (depending on your grill).
This is the steak for the squeamish who don't want color in their meat. If you can sneak this one in for someone ordering Well you will be doing both of you a favor.

No matter how you decide to cook it (seared then baked, grilled, sauteed) remember 2 things, let the steak rest at least 5 minutes before cutting into it, and don't cut the whole steak through and through if you want to make sure it's done! Just poke with a knife in the middle and look inside how red it is...

The steaks you bought are so thick though! More for a rare or medium doneness lover! Keep trying with thinner steaks, you'll get the hang of it!

I know dinner's over, but here's some info to keep in mind for next time.

1) Consider the cut of meat. What kind of steak is a "thick" one? Is it a filet, a ribeye, NY strip, a tbone? One of the biggest reasons why people buy thick cuts of meat is because they sear it at a very high temperature to get a good crust on it without overcooking the middle.

2) Keep it simple. Marinate if you must, but just use salt, pepper, maybe Worcestershire or garlic salt, but don't go too overboard. Dousing an expensive well cut steak with a crazy sauce can really overpower and weigh down the true flavor.

3) Don't bake it. Steaks should be grilled or broiled, or done on the stove. There's really no such thing as "sealing in the flavor," but rather it's adding flavor by giving the outside a sear. Juices can get out of the steak no matter what you do to it, and having it in the pan on all sides for too long of a time will more likely over cook the steak rather than enhance it.

4) Let it rest. Keep in mind that even when you take the steaks off the heat, the temperature will rise. Put a tent of foil on top of them, and let them rest for about 10 minutes. Cutting into them prior to this point will make all the juices flow out onto the plate.

Good luck next time, and don't get too down on yourself! We've all had to learn at one point or another!