Steak Doneness Calculator

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: a steak keeps climbing about 3–5°F (2–3°C) after it leaves the heat, so pull it around 4°F below target. That is much less than a roast, which can coast 10–15°F. Carryover comes from heat stored in the outer layers working inward, and a steak simply has not got much mass to store it in. Do not apply roast advice to a steak.

Thickness is the key variable: a 1-inch (2.5 cm) steak cooks much faster than a 2-inch (5 cm) one, and not by double. Time rises with thickness to roughly the 1.6 power, so a 2-inch steak takes about three times as long as a 1-inch, not two and not four. This is the single most common reason a thick steak comes out raw in the middle: people scale the time with the thickness instead of well past it.

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). Roughly 10% quicker than a pan, because the grates radiate onto both faces.
• 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. This is not a faster pan sear, it is a much slower one: a 1.5-inch steak spends around 40 minutes in the oven before it ever meets the pan. What you buy for that time is an evenly pink interior instead of a grey band under the crust.

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.