When considering the perfect cooking time for steak in the oven, one might ponder various factors that could influence the outcome. How does the thickness of the cut affect the duration necessary for achieving a succulent texture? Furthermore, should the desired level of doneness—be it rare, medium, or well-done—lead us to adjust the cooking time accordingly? In addition, what role does the initial temperature of the steak play in this culinary equation? Is it not also vital to contemplate the method of preparation employed prior to placing it in the oven? For instance, could marinating or seasoning the steak in advance impact the overall cooking experience and its duration? Lastly, how frequently should one check the steak’s internal temperature during the cooking process to ensure it reaches the optimal finish without risking overcooking? Ultimately, what insights can be gleaned from the myriad of variables associated with this seemingly straightforward question about cooking steak in the oven?