A thermometer is the most reliable way to judge doneness – pull the steak off the heat about 5 °F (3 °C) below your target. The USDA recommends 145 °F (63 °C) plus a 3-minute rest for whole cuts of beef.
How to use the Steak Cook Time Calculator
- Steak thickness
- Doneness
- Method
Results update as you type, and every field accepts the units shown in its menu.
How it works
Choose the thickness, the doneness you want and the cooking method.
Inputs explained
| Field | What to enter |
|---|---|
| Steak thickness | Choose one: ½ in (1.3 cm), ¾ in (1.9 cm), 1 in (2.5 cm), 1¼ in (3.2 cm) … |
| Doneness | Choose one: Rare – 120–125 °F (49–52 °C), Medium-rare – 130–135 °F (54–57 °C), Medium – 135–145 °F (57–63 °C), Medium-well – 145–155 °F (63–68 °C) … |
| Method | Choose one: Grill – preheated to 450 °F (232 °C), Cast-iron pan – smoking hot, Broiler – 3–4 in from the heat |
Formula
Medium-rare times per side on a hot grill or pan (first side / after turning): ½ in 3/2 min, 1 in 5/4–5 min, 1½ in 7/5–6 min, 2 in 9/7–8 min
Rare −1 min per side; medium +1; medium-well +2; well done +3
Rest 5–10 minutes; temperature rises about 5 °F (3 °C) while resting
Worked example
Inputs — Steak thickness: 1 in (2.5 cm); Doneness: Medium-rare – 130–135 °F (54–57 °C); Method: Grill – preheated to 450 °F (232 °C).
Results — First side = 5 min; After turning = 4.5 min; Total cooking time = 9.5 min; Take it off the heat at = 127 °F; Final internal temperature after resting = 132 °F; Rest for = 6 min.
Frequently asked questions
How long to cook a 1-inch steak for medium-rare?
About 5 minutes on the first side and 4–5 after turning on a hot grill.
What temperature is medium-rare?
130–135 °F (54–57 °C) after resting.
Why rest a steak?
Resting lets juices redistribute so they don't run out when you cut it.