A steak cooking time calculator by thickness and doneness
The thickness of a steak matters more than its weight or its cut: a thin minute steak can overcook in the time it takes a thick ribeye to brown. This steak cooking time calculator takes the thickness in inches or centimetres, the doneness you want and the way you are cooking it, and gives the minutes per side, the temperature at which to take it off the heat, and how long to rest it. A four-step timer then tells you when to flip, when to rest and when to serve.
There is no official steak timetable apart from one USDA line (a ¾-inch steak needs 4 to 5 minutes a side on the grill or under the broiler to reach 145 °F), so the table here is our own, built around that figure. Treat it as a starting point and let an instant-read thermometer have the final word.
How to use the Steak Cooking Time Calculator
- Measure the thickness at the thickest point and enter it in inches or centimetres.
- Choose the doneness, from rare to well done.
- Choose the method: pan-seared, grill, oven grill (broiler) or, for steaks over about 1½ inches, sear then oven.
- Press Start timer when the steak goes in. It tells you when to flip and when to rest.
- Check the centre with a thermometer and take the steak off at the temperature shown; it rises a few degrees while it rests.
Steak Cooking Time Calculator features
Time per side
Minutes per side for every doneness level, for any thickness from ½ to 2 inches (1–5 cm).
Four methods
Pan, grill, broiler and sear-then-oven for thick steaks.
Pull temperatures
When to take the steak off, allowing for carry-over, with the final temperature after resting.
Step timer
Side one, flip, side two and rest, with a message at each change.
Time chart
A thickness-by-doneness table that switches to the method you choose.
Steak doneness temperatures
Measure through the side of the steak into the centre. Take it off at the first temperature; resting carries it to the second. These are the same figures as our meat doneness chart.
| Doneness | Take off at | After resting | Inside |
|---|---|---|---|
| Rare | 115–120 °F (46–49 °C) | 120–125 °F (49–52 °C) | Cool red centre |
| Medium-rare | 125–130 °F (52–54 °C) | 130–135 °F (54–57 °C) | Warm red centre |
| Medium | 135–140 °F (57–60 °C) | 140–145 °F (60–63 °C) | Warm pink centre |
| Medium-well | 145–150 °F (63–66 °C) | 150–155 °F (66–68 °C) | Slightly pink |
| Well done | 155–160 °F (68–71 °C) | 160–165 °F (71–74 °C) | Little or no pink |
Getting the timing right
- Pat the steak dry and season it; a wet surface steams instead of browning.
- Heat the pan until the oil shimmers before the steak goes in. A pan that is not hot enough adds minutes and gives a grey crust.
- Turn once at the halfway point for the times shown. Turning every minute also works and cooks a little more evenly, but takes about the same total time.
- For steaks thicker than about 1½ inches (4 cm), sear then finish in a 400 °F (200 °C) oven, or cook it gently first and sear at the end. Very precise results are easiest with the sous vide calculator.
- Choose an oil that can take the heat; the smoke point of oils chart compares them.
Food safety
The USDA Food Safety and Inspection Service recommends cooking beef steaks to 145 °F (63 °C) with a 3-minute rest, which is medium. Rare and medium-rare are below that, a choice many people make for whole steaks because bacteria sit on the surface, which searing kills; the UK Food Standards Agency says whole cuts of beef can be served pink once the outside is sealed. Mechanically tenderized steaks are different, because the blades push surface bacteria inside, so cook them to at least 145 °F.
Steak Cooking Time Calculator FAQ
How long do I cook a 1-inch steak in a pan?
About 3½ to 4½ minutes per side for medium-rare in a hot heavy pan, flipping once, then 5 to 10 minutes of rest. Take it off when the centre reads 125–130 °F (52–54 °C).
How long do I grill a steak per side?
A ¾-inch steak needs about 4 to 5 minutes a side on a hot grill for medium, the USDA figure for reaching 145 °F. A 1-inch steak takes about 4 to 5 minutes for medium-rare and 5 to 6 for medium.
What is the steak cooking time by thickness?
Thicker steaks need more time per side and a gentler finish. Use the chart above: for medium-rare in a pan it runs from about 2 minutes a side at ½ inch to 7 or 8 minutes at 2 inches, at which point searing and finishing in the oven gives a better result.
How long should a steak rest?
Five to ten minutes, loosely covered. The centre rises about 5 °F (3 °C), and the juices settle so less runs out when you cut it.
Is medium-rare steak safe?
It is below the USDA minimum of 145 °F, but whole steaks are widely eaten that way because the surface, where bacteria live, has been seared. Cook mechanically tenderized steaks, and steaks for vulnerable diners, to 145 °F.
Does a steak need to come to room temperature first?
It is not necessary. Our times assume a steak straight from the fridge; a steak that has stood for 30 minutes will cook a little faster.