Steak Cooking Time Calculator
Enter your steak's thickness, how you like it done and how you are cooking it to get the time per side, the temperature to pull it off the heat, the final temperature and how long to rest it. Add a serving time for a minute-by-minute plan.
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Measure at the thickest point.
Add a time to get a step-by-step timeline.
How to use the Steak Cooking Time Calculator
- Choose the method: grill, pan sear, reverse sear or broil.
- Measure the thickness at the thickest point and enter it in inches or centimeters.
- Pick the doneness and tick bone-in or frozen if they apply. For reverse sear, choose the oven temperature.
- Press Calculate cooking time for time per side, pull temperature and rest time. Add a serving time to get a timeline.
- Check with an instant-read thermometer in the center of the steak and pull it at the temperature shown; times are a guide.
How steak cooking time is estimated
Heat moves into a steak by conduction, so thickness drives the time far more than weight does. This calculator fits published grilling charts with a simple curve: total time ≈ 7 × thickness1.3 minutes (thickness in inches) for medium-rare over high direct heat, then scales it for doneness (×0.8 rare, ×1.2 medium, ×1.4 medium-well, ×1.65 well done), for the broiler (×1.25), bone-in cuts (×1.1) and cooking from frozen (×1.5). For a reverse sear the oven time is estimated as 22 × thickness1.4 minutes at 250°F, adjusted for doneness and oven temperature.
Example: a 1¼-inch strip steak on a hot grill for medium-rare needs about 7 × 1.251.3 ≈ 9.3 minutes, so roughly 4 minutes 45 seconds per side. Pull it at 130°F, rest 5 minutes, and it finishes near 135°F.
Steaks thicker than 1½ inches are seared first and then finished over indirect heat or in a 400°F oven, so the crust does not burn before the center is ready.
Steak cooking chart (grill or pan sear, high heat)
| Thickness | Rare | Medium-rare | Medium | Well done | Rest (med-rare) |
|---|---|---|---|---|---|
| ¾ in (2 cm) | 2 min/side | 2½ min/side | 3 min/side | 4 min/side | 5 min |
| 1 in (2.5 cm) | 2¾ min/side | 3½ min/side | 4¼ min/side | 5¾ min/side | 5 min |
| 1¼ in (3.2 cm) | 3¾ min/side | 4¾ min/side | 5½ min/side | 7¾ min/side | 5 min |
| 1½ in (3.8 cm) | 4¾ min/side | 6 min/side | 7 min/side | 9¾ min/side | 6 min |
| 2 in (5 cm) | 14 min total | 17 min total | 21 min total | 28 min total | 9 min |
Two-inch steaks: sear 2½ minutes per side, then finish indirect for the rest of the total time. Broiling takes about 25% longer than these times.
Tips for a better steak
- Use a thermometer. An instant-read probe in the center, entered from the side, is the only reliable test. Start checking at about 80% of the estimated time.
- Dry and season. Pat the surface dry and salt it at least 40 minutes ahead (or right before cooking) for a better crust.
- Get the heat right. The pan or grate should be hot enough that the steak sizzles loudly the moment it lands; a weak sizzle means a gray, steamed surface.
- Flip once or often. Flipping once gives classic grill marks; flipping every minute cooks a little faster and more evenly. Either works with a thermometer.
- Cut against the grain. Especially for sirloin, flank and skirt, slicing across the muscle fibers makes each bite more tender.
Frequently asked questions
How long do you cook a 1-inch steak on each side?
Over high direct heat (450–550°F grill or a smoking-hot cast-iron pan), a 1-inch steak takes about 3 minutes per side for rare, 3½ minutes per side for medium-rare, about 4 minutes for medium and 5 to 6 minutes for well done. Always confirm with a thermometer, since grills and pans vary.
What temperature should steak be for each doneness?
Final temperatures after resting are about 125°F (52°C) for rare, 135°F (57°C) for medium-rare, 145°F (63°C) for medium, 150°F (66°C) for medium-well and 160°F (71°C) for well done. Take the steak off the heat about 5°F below these, because carryover cooking raises it while it rests. The USDA recommends 145°F with a 3-minute rest for whole cuts of beef.
How long should steak rest?
Rest a grilled or pan-seared steak about 5 to 10 minutes, roughly half its cooking time, loosely tented on a board. Resting lets the temperature even out and the juices settle so less runs out when you cut. Reverse-seared steaks need only a few minutes because they are already evenly cooked.
What is a reverse sear and when should I use it?
A reverse sear cooks the steak slowly in a 225–275°F oven or the indirect side of a grill until it is about 10 to 15°F below the target, then sears it hard for 60 to 90 seconds per side. It gives edge-to-edge even doneness and is best for steaks 1¼ inches (3 cm) or thicker. A 1½-inch steak at 250°F usually takes about 35 to 45 minutes in the oven for medium-rare.
How long do you broil a steak?
With the top of a 1-inch steak 3 to 4 inches from the broiler on high, plan on roughly 4 to 5 minutes per side for medium-rare. Thicker steaks should sit a little lower, 5 to 6 inches away, so the outside does not burn before the center is done.
Can you cook a steak from frozen?
Yes. The USDA says meat cooked from frozen takes about 50% longer than thawed meat. Sear it to build a crust, then finish over gentler heat or in the oven until the thermometer shows your target. Pat off surface ice first so it browns instead of steams.
Why do cooking times vary so much?
Heat output differs between grills, burners and broilers, and the steak's starting temperature, fat content, bone and how often you flip all change the time. Thickness matters most: a steak twice as thick takes well over twice as long. That is why every chart, including this one, should be checked with a thermometer.
Are all the tools on FreeToolCabin tested for quality and accuracy?
Yes! Every tool on our site undergoes automated Q/A testing in real browser environments to ensure high precision, correct output, and zero errors. If you happen to spot a bug or have a suggestion, please contact us at [email protected] and our team will review it right away.