A steak cooking time calculator gives you precise minutes per side based on your steak's thickness and desired doneness. The key variables are thickness (not weight) and whether you're using a cast iron pan, grill, or oven.
Steak Details
Doneness Temperature Reference
| Doneness | °F | °C | Description |
|---|---|---|---|
| Rare | 125 | 52 | Red center, cool |
| Medium Rare | 130–135 | 54–57 | Pink center, warm |
| Medium | 140–145 | 60–63 | Light pink, hot |
| Medium Well | 150–155 | 66–68 | Slight pink trace |
| Well Done | 160+ | 71+ | Gray throughout |
How to Cook the Perfect Steak
Steak thickness is the most important variable for timing. A 2-inch ribeye needs twice the time of a 1-inch steak. Weight matters much less — a wide thin steak cooks the same as a small thin steak.
Pat Dry and Season
Pat steak dry with paper towels before cooking. Moisture causes steaming instead of searing. Season generously with salt and pepper at least 30 minutes before cooking (or up to overnight in the refrigerator).
High Heat Is Essential for a Crust
Preheat your cast iron or grill until very hot — 500-600°F surface temperature. The sizzle when the steak hits the pan should be violent. Insufficient heat creates steaming and grey meat, not a crust.
Use a Thermometer
Pull the steak 5°F below your target temperature — it will rise during resting. Insert the thermometer into the center of the thickest part, parallel to the surface.
FAQ
What temperature is medium rare steak?
Medium rare is 130-135°F (54-57°C) internal temperature. The USDA recommends 145°F for beef steaks, which is medium. Medium rare is widely considered optimal for flavor and texture, especially for ribeye and NY strip.
How long do I cook a 1-inch steak for medium rare?
In a very hot cast iron pan or grill: about 3-4 minutes per side for a 1-inch ribeye or NY strip. For medium rare, pull at 130°F internal temperature and rest for 5 minutes before cutting.
Why should I let steak rest before cutting?
Resting allows juices to redistribute throughout the meat. Cutting immediately causes juice to run out on the plate. Rest a 1-inch steak 3-5 minutes; rest a 2-inch steak 8-10 minutes. Tent loosely with foil.
What is the reverse sear method?
Cook low in the oven (250-275°F) until 10°F below target temp, then sear hot in a pan. This creates edge-to-edge doneness with a perfect crust. Great for thick steaks (1.5-2 inches).
Is this calculator free?
Yes, completely free with no signup required.