What this calculator does
Steak cooking time depends mainly on two things: how thick the cut is, and how well done you want the centre. This calculator scales a standard set of pan-sear or grill times by both, using rare through well-done bands defined by the internal temperature each is meant to reach.
These are guideline times for a hot pan or grill, not a guarantee. The actual time a steak needs depends on the starting temperature of the meat, exactly how hot the pan or grill is, and the cut itself, so the safest way to hit a target doneness precisely is to check with a meat thermometer as the guideline time approaches, rather than cooking by the clock alone.
The formula
Each doneness level has a base cooking time per side for a 2.5 cm (1 inch) thick steak, drawn from standard published cooking guidance. That base time is scaled up or down in proportion to the thickness entered, since a thicker cut needs longer for heat to reach the centre.
| Term | Meaning |
|---|---|
| Doneness | The target internal temperature band: rare, medium-rare, medium, medium-well or well-done. |
| Time per side | How long to cook each side of the steak on a hot pan or grill, before resting. |
| Resting time | A short rest off the heat after cooking, which lets the juices redistribute through the meat. |
The inputs explained
| Field | What to enter |
|---|---|
| Steak thickness | The thickness of the steak at its thickest point, not the width or length of the cut. |
| Doneness | The target doneness, defined by the internal temperature range it corresponds to. |
When to use it
Cooking an unfamiliar cut
A thicker cut than usual, such as a thick-cut ribeye instead of a thinner sirloin, needs meaningfully longer per side; this gives a starting point rather than guessing from experience with a different thickness.
Matching a specific doneness target
Picking a target doneness up front, rather than checking part-way through and guessing, gives a time to aim for and then confirm with a thermometer near the end.
Planning cooking time alongside sides
Knowing roughly how long the steak needs, including the rest afterwards, helps time other parts of the meal to finish together.
Worked examples
Every figure in the tables below is produced by this page’s own calculator at build time, so the numbers and the tool always agree. Select any row to load that scenario.
How cooking time per side changes with thickness, for a medium-rare steak
A medium-rare target, across the range of thicknesses this calculator covers.
| Thickness | Cooking time per side | Total cooking time (both sides) |
|---|---|---|
| 1.5 cm | 1.8 min | 3.6 min |
| 2 cm | 2.4 min | 4.8 min |
| 2.5 cm | 3.0 min | 6.0 min |
| 3 cm | 3.6 min | 7.2 min |
| 4 cm | 4.8 min | 9.6 min |
| 5 cm | 6.0 min | 12.0 min |
How cooking time per side changes with doneness, at a fixed 2.5 cm thickness
A 2.5 cm steak, across every doneness level from rare to well-done.
| Doneness | Cooking time per side | Total cooking time (both sides) |
|---|---|---|
| Rare | 2.0 min | 4.0 min |
| Medium-rare | 3.0 min | 6.0 min |
| Medium | 4.0 min | 8.0 min |
| Medium-well | 5.0 min | 10.0 min |
| Well-done | 6.0 min | 12.0 min |
Questions
Why does the calculator give a time range rather than an exact second?
It does not, deliberately: it gives a single guideline time per side, but that guideline should be treated as a starting point. Pan heat, starting temperature of the meat, and the cut itself all shift the real time needed, sometimes by a minute or more either way.
Should I rely on the clock or a thermometer for doneness?
A thermometer, if precision matters. The guideline times get you close, but checking internal temperature near the end of the guideline time is the reliable way to hit a specific doneness consistently.
Does resting time count towards the cooking time?
No, resting happens after cooking is finished, off the heat. The 5-minute rest shown is separate from the pan or grill time and lets the juices settle before cutting into the steak.
Does this work for a frozen steak?
No, these times assume the steak has come to room temperature or close to it before cooking. A steak cooked straight from frozen or the fridge needs longer and cooks less evenly, so let it sit out beforehand for a result closer to the guideline.
For another reference-time style guideline calculator, see the egg boiling time calculator. To convert oven or stovetop measurements elsewhere in the kitchen, see the oil to butter converter.