Steak Cooking Time Calculator
How long to cook a steak on each side for the doneness you want, from its thickness — and the temperature to pull it at.
In a hot pan or on a grill, a 2.
How the steak cooking time calculator works
In a hot pan or on a grill, a 2.5 cm (1 in) steak takes about 2½ minutes a side for rare, 3 for medium-rare, 4 for medium, 5 for medium-well and 6 for well done; thicker steaks take proportionally longer, and very thick ones are better finished in the oven. A thermometer beats the clock: pull the steak about 3 °C below the target, because it keeps cooking while it rests for five minutes.
Formula: minutes per side = base for 2.5 cm × (thickness ÷ 2.5 cm)
Worked examples
| Inputs | Per side | Note |
|---|---|---|
| 2.5 cm, medium-rare | 3 min | 3 min a side |
| 1.5 in, medium | 6.1 min | 6.1 min a side |
| 2 cm, rare | 2 min | 2 min a side |
FAQFrequently asked questions
Why rest a steak?
The outside is far hotter than the centre when it comes off the heat. Resting evens the temperature out and lets the juices redistribute, and the centre rises a few degrees — which is why you pull it early.
Should I use a thermometer?
Yes, if you have one. Thickness-based times are a good starting point, but pan heat, starting temperature and the cut vary; an instant-read probe in the centre is the only reliable test.
What if my steak is very thick?
Over about 4 cm, sear both sides and finish in a moderate oven, or reverse-sear — oven first, then a fast sear. Pan time alone would burn the crust before the centre is done.
Do these times work on a barbecue?
Over direct high heat, roughly yes. Grills vary more than pans, so lean on the pull temperature rather than the clock.
Where these figures come from
- US FDA — Safe Minimum Internal Temperatures — the internal temperatures the roasting calculator targets
- NIST SP 811 — Guide for the Use of the International System of Units — the exact weight and volume conversions used throughout
- Food Standards Australia New Zealand — food safety and labelling standards
Last checked: September 2026. Baking ratios follow standard baker's percentage practice; roasting guidance follows published safe internal temperatures.