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 — ruining a $25 ribeye because of a minute too long is heartbreaking. This calculator matches time precisely to your steak's thickness and method, so every cook is restaurant-quality. Keep these notes focused on your operational context. Tie the context to the calculator’s intended domain. Use this clarification to avoid ambiguous interpretation.
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: base 3 min × thickness factor 1.5^1.5 ≈ 1.84 = 5.5 min total per side (adjusted). Pull at 125°F since carryover will bring it to 130-135°F (medium-rare). Rest 7-8 minutes.
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.
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.