Get estimated cooking times for steak based on thickness, desired doneness, and cooking method. Includes target internal temperatures and resting time recommendations.
Steak cooking is a heat-transfer problem. The interior temperature determines doneness; the exterior temperature determines crust. Both depend on how thick the steak is, how hot the pan or grill is, and how long the cook takes. The trickiest part is that doneness is a small target — five degrees on a thermometer separates rare from medium-rare, and another five separates medium from medium-well. Cook by time alone and you'll miss; cook by thermometer and you'll nail it every time.
This calculator estimates total cook time and per-side flip time based on thickness, target doneness, and method (pan sear, grill, broil). The output is a starting point — actual times depend on your specific stove BTU, the cast iron's mass, whether your grill is gas or charcoal, and a dozen other variables. Use the times to plan, then use a thermometer (probe in the thickest part, pulled at 5°F below your target) to actually decide doneness.
The biggest mistake home cooks make: not letting the steak rest. After cooking, the temperature continues rising (carryover cooking, 3–8°F depending on size and method), and juices redistribute from the hot exterior back into the muscle fibers. A 10-minute rest produces a juicier steak than the same steak sliced immediately. The second biggest mistake: starting cold. Take the steak out of the fridge 30–45 minutes before cooking so the center isn't 40°F when the outside hits 200°F.
**Scenario:** 1.25-inch thick ribeye, want medium-rare. Cast-iron skillet. **Calculation:** Pan-sear, 1.25" thick = base time 2.5 min/side at 1" plus ~1 min for extra thickness = ~3.5 min per side. Total stovetop ~7 min. Pull at 125°F → rest to 130°F. Brown both sides 30 sec each at the end to build crust. **Result:** ~3.5 minutes first side, flip, ~3.5 minutes second side, basting with butter and thyme in the last minute. Use a thermometer to confirm 125°F internal. Rest 8 minutes, then slice. Expect a beautiful Maillard crust and rosy-pink interior.
**Scenario:** 1-inch NY strip on a hot gas grill (550°F surface). Want medium (140°F final). **Calculation:** Grill, 1" thick, medium target = ~3.5 min per side. Pull at 135°F → carryover to 140°F. Use indirect heat zone if you need finer control. **Result:** 3.5 min on first side until grill marks are dark, flip. 3.5 min on second side. Use thermometer in the thickest part; pull at 135°F. Rest 7 minutes. Slice across the grain. Total: ~7 minutes on the grill + rest.
**Scenario:** 2-inch thick tomahawk ribeye (28 oz), want medium-rare. Indoor oven + cast iron finish. **Calculation:** Reverse sear: 275°F oven until 115°F internal (~50 min for this size). Rest 10 min. Sear in 500°F cast iron with avocado oil, 45 sec per side, plus 30 sec on each side edge to render fat. Final temp pulls at 125°F, carryover to 130°F over 8-min rest. **Result:** Edge-to-edge medium-rare pink (no gray gradient), deep crust, perfectly rendered fat. Total time: 70 minutes including rests. The reverse-sear is the gold standard for thick steaks because the slow cook produces uniform interior temp before searing.
**Use this calculator for steakhouse-cut steaks**: ribeye, NY strip, filet mignon, T-bone, porterhouse, sirloin, skirt, flank, hanger. The math also applies to lamb chops, pork chops, and tuna steaks with minor target-temp adjustments.
**Use a thermometer when:**
- The steak is thicker than 1.25" (visual cues fail in the middle). - The doneness target is narrow (medium-rare to medium is 10°F apart). - You're cooking for someone whose preference matters (no second tries). - The cut is expensive — overcooking a $40 ribeye is a real disappointment.
**Choose the right method by thickness:**
- **Under 3/4"**: pan-sear hot and fast; doesn't need much. Skirt and flank fall here. - **3/4–1.25"**: pan-sear or grill, standard times work. Most NY strips and sirloins. - **1.25–1.75"**: pan-sear with butter basting at the end, OR reverse-sear for thicker examples. - **1.75"+**: reverse-sear is dramatically better. Tomahawks, big bone-in ribeyes, big porterhouses.
**Doneness preferences by cut (steakhouse conventions):**
- **Ribeye, NY strip, sirloin**: medium-rare is the gold standard; medium-well wastes the cut. - **Filet mignon**: medium-rare to medium (it has less fat, so a touch more cook tenderizes). - **Skirt, flank, hanger**: medium-rare ONLY — these get tough at medium and up. - **T-bone, porterhouse**: pull at 125°F internal at the THICKEST part; the smaller filet side will be more cooked, which is desirable. - **Tuna steak**: rare to medium-rare; treat like a fish, not beef.
**Beyond time and temperature:**
- **Salt early**: salt 40 minutes before cooking (or right before — but not 5–20 min before, which draws moisture without time for reabsorption). - **Pat dry**: surface moisture steams instead of searing. Always pat dry just before pan contact. - **Use a high-smoke-point oil**: avocado, grapeseed, refined safflower. Olive oil smokes too low for a hot sear. - **Add butter at the end**: foaming butter (with garlic and thyme) for last-minute basting adds flavor and helps with crust. - **Rest on a wire rack**: a plate steams the bottom and softens the crust. A rack preserves the sear.
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Per Side
3 minutes
Total Cook Time
6 minutes
Target Temp
135 F
Remove At
130 F
Carryover will finish cooking
| Detail | Value |
|---|---|
| Minutes Per Side | 3 min |
| Total Time | 6 min |
| Target Internal Temp | 135 F |
| Remove From Heat At | 130 F |
| Resting Time | 5 min |
| Tip | Use high heat with oil that has a high smoke point. Sear each side without moving. |