Calculate precise steak cooking times for any thickness and doneness. Covers pan-searing, grilling, oven, and sous vide with rest times.
Cooking the perfect steak is a balance of time, temperature, and technique. A steak that's perfectly medium-rare in the center with a beautiful sear on the outside requires precise timing that varies based on the thickness of the cut, your desired doneness, and your cooking method. A 1-inch thick steak needs a completely different approach than a 2-inch porterhouse.
The most reliable way to cook steak is by internal temperature rather than time alone, but timing gives you a critical framework. For a 1-inch thick steak over high heat, each doneness level is separated by roughly 1-2 minutes per side. But for thicker cuts, the relationship isn't linear — a 2-inch steak doesn't simply take twice as long because the heat must travel further to reach the center, and surface overcooking becomes a risk.
This calculator factors in steak thickness, cut type, cooking method, and starting temperature to give you precise per-side timings and target internal temperatures. It also includes carry-over cooking calculations — the internal temperature of a steak rises 5-10°F after removing from heat, so pulling your steak at the right moment is crucial. Whether you're pan-searing, grilling, or using the reverse-sear method, this tool helps you nail it.
Steak is expensive, and cooking time changes fast as thickness changes. This calculator ties the timing to the cut, method, and starting temperature so you can hit the right internal temp without guessing.
Cook Time per Side (min) = Base Time × Thickness Factor × Method Factor. Base (1-inch, medium-rare): pan sear = 3 min/side, grill = 4 min/side. Thickness factor: time scales with thickness^1.5 (not linear). Pull temperature = Target temp − Carryover (5-10°F). Resting time = 5 min per inch of thickness.
Result: 4.5 min per side, pull at 125°F, rest 7 min
A 1.5-inch steak for medium-rare usually needs about 4.5 minutes per side on a very hot pan. Pull at 125°F since carryover will bring it to 130-135°F (medium-rare). Rest 7-8 minutes so the juices settle before slicing.
Understanding internal temperatures is essential. **Rare (120-125°F):** Cool red center, very soft. **Medium-Rare (130-135°F):** Warm red center, the gold standard for most steak lovers. **Medium (135-145°F):** Warm pink center, slightly firmer. **Medium-Well (145-155°F):** Slight pink, mostly gray-brown. **Well-Done (155°F+):** No pink, fully cooked through. Remember these are *final resting temperatures* — pull the steak 5-10°F early to account for carryover cooking.
For steaks 1.5 inches or thicker, reverse searing is the superior technique. Start the steak in a 225-275°F oven on a wire rack until internal temp reaches 10-15°F below your target. Then sear in a screaming-hot cast iron pan (or over direct grill heat) for 45-90 seconds per side. This produces consistently even doneness from edge to edge — no gray ring around a pink center. It's also more forgiving since the oven phase is slow and gentle.
Not all steaks cook the same even at the same thickness. **Ribeye** has generous marbling that keeps it juicy even if slightly overcooked. **NY Strip** is leaner with a strip of fat on one edge. **Filet mignon** is very lean and tender — best rare to medium-rare. **T-Bone/Porterhouse** has two muscles that cook at different rates, making even cooking challenging. **Flank and skirt** steaks are thin and best cooked hot and fast to medium-rare, then sliced against the grain.
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Medium-rare is 130-135°F (54-57°C) final internal temperature. Since carryover cooking adds 5-10°F, pull the steak from heat at 125°F for a perfect medium-rare.
For a 1-inch steak cooked to medium-rare: pan sear 3-4 minutes per side over high heat, grill 4 minutes per side over direct heat. Always verify with a meat thermometer.
Letting steak sit 30-45 minutes at room temp cooks more evenly but barely changes the internal starting temp (from 38°F to ~50°F). It's helpful but not critical. The bigger benefit is better searing on a dry surface.
Rest steak 5-10 minutes (5 min per inch of thickness) tented loosely with foil. This allows juices to redistribute — cutting immediately causes juice loss. Temperature rises 5-10°F during resting.
Reverse searing starts the steak in a low oven (225-275°F) until near target temperature, then finishes with a hard sear in a ripping-hot cast iron pan. This produces edge-to-edge even doneness with a perfect crust.
Pat the steak completely dry with paper towels. Use very high heat (cast iron at 500°F+). Don't move the steak for 3+ minutes after placing it down. Oil the steak, not the pan for less smoke.