Steak Doneness Calculator
Calculate cooking time for any steak thickness and preferred doneness.
Supports pan, grill, and oven.
Steak doneness is determined by internal temperature, not just cooking time. However, cooking time can be estimated based on thickness, method, and desired doneness.
Internal temperature targets:
- Rare — 120–125°F (49–52°C): Cool red center, soft texture
- Medium Rare — 130–135°F (54–57°C): Warm red center, ideal for most cuts
- Medium — 135–145°F (57–63°C): Warm pink center
- Medium Well — 145–155°F (63–68°C): Slight pink, firmer texture
- Well Done — 155°F+ (68°C+): No pink, firm throughout
Carryover cooking: Steak temperature rises 5–10°F (3–5°C) after removing from heat. Always pull the steak 5°F below your target temperature and let it rest.
Thickness is the key variable: A 1-inch (2.5 cm) steak cooks much faster than a 2-inch (5 cm) steak. Time roughly scales with the square of thickness, not linearly. A 2-inch steak takes about 4 times longer than a 1-inch steak to reach the same internal temperature.
Cooking methods:
- Pan sear (cast iron) — Best for steaks under 1.5 inches. High heat (500°F/260°C), 3–4 min per side for 1-inch medium rare. Finish with butter baste.
- Grill — Best for all thicknesses. Direct heat for searing, indirect for thicker cuts. Grill at 450–500°F (230–260°C).
- Reverse sear (oven then pan) — Best for steaks over 1.5 inches. Bake at 250°F (120°C) until 10°F below target, then sear 1 minute per side. Most consistent results.
Resting is mandatory: Rest steak for 5 minutes per inch of thickness. Resting allows juices to redistribute — cutting too early loses up to 30% of the juices.
Tip: Use a meat thermometer. Even professional chefs use them. The touch test (comparing firmness to parts of your palm) is unreliable for home cooks.