Steak Cooking Time Calculator
Estimate per-side searing time and the target internal temperature for your steak, scaled to its thickness and the doneness you want.
How it works
time per side = base doneness rate × thickness (in) · pull temperature = target − 5°F
Doneness is defined by internal temperature, not the clock — the times here are a starting estimate for a hot pan or grill and scale with thickness, since heat has to travel to the center. A thermometer is the only reliable judge: pull the steak about 5°F below your target because carryover heat keeps cooking it while it rests. Resting lets the juices redistribute so they stay in the meat instead of running out on the board. Very thick cuts are better finished in a moderate oven after the sear, so the outside does not char before the middle is done.
Worked example
A 1-inch ribeye for medium-rare: sear roughly 3½ minutes per side over high heat, watching for an internal temperature around 130°F, then pull it — carryover brings it to 135°F during a 5-minute rest. Double the thickness and both the per-side time and the rest roughly double.
Frequently asked questions
Why pull the steak below the target temperature?
A hot steak keeps cooking from its own retained heat after it leaves the pan — usually about 5°F for a normal cut. Pulling early and resting lands it right on target instead of overshooting.
Is rare steak safe?
For a whole, intact cut the bacteria are on the surface, which a good sear kills, so rare and medium-rare are widely served. Ground beef is different — it needs 160°F because grinding mixes surface bacteria throughout.
How do I cook a very thick steak evenly?
Reverse-sear: cook it low in a 250°F oven until it is about 15°F under target, then sear hard for color. This keeps a thick steak evenly pink instead of grey-banded.
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This calculator is for educational purposes. Double-check important results before acting on them.