Steak Cooking Time Calculator
Last updated: 2026-06-25
For a steak about 2.5cm (1 inch) thick, medium rare is about 2-3 minutes per side and medium about 3-4 minutes. Enter the thickness and doneness to get the cooking time per side and the target internal temperature.
Internal temperatures by doneness are about 52°C rare, 57°C medium rare, 63°C medium, and 72°C or higher for well done. Rest for 5-10 minutes after cooking.
Enter thickness and doneness
Cooking time per side
0 min
| Item | Value |
|---|---|
| Doneness | |
| Thickness | |
| Time per side | |
| Total cooking time (both sides) | |
| Target internal temperature | |
| Resting |
The times shown assume meat near room temperature cooked in a well-heated pan. The most accurate method is to check the internal temperature with a cooking thermometer. For safety, cook ground meat thoroughly.
How to use
- Enter the thickness — Enter the thickest part of the steak in centimeters (cm).
- Choose the doneness — Choose from rare, medium rare, medium, medium well, or well done.
- View the result — The cooking time per side, total time, target internal temperature, and resting time are shown.
Steak temperature & time chart by doneness
A steak's doneness is determined by its internal temperature. Below are target internal temperatures by doneness and the cooking time per side for a 2.5cm (1 inch) thick steak. Thicker cuts take longer.
| Doneness | Internal temp | Per side | Cross-section color |
|---|---|---|---|
| Rare | ~52°C | 1.5-2 min | Red raw center |
| Medium Rare | ~57°C | 2-3 min | Red-pink center |
| Medium | ~63°C | 3-4 min | Light pink center |
| Medium Well | ~68°C | 4-5 min | Faint pink |
| Well Done | ~72°C or higher | 5-6 min | Fully cooked through |
Taking the meat out of the fridge and letting it sit at room temperature for about 30 minutes before cooking helps it cook evenly through. Heat the pan until it is smoking hot before searing, and rest the steak for 5-10 minutes after cooking to let the juices settle. If you want to know the calories of steak, see the Food Calorie Calculator, and if you cook it in an air fryer, see the Air Fryer Time & Temperature Calculator.
Frequently Asked Questions (FAQ)
What is the internal temperature for each steak doneness?
Generally rare is about 52°C (125°F), medium rare about 57°C (135°F), medium about 63°C (145°F), medium well about 68°C (155°F), and well done about 72°C (160°F) or higher. The temperature rises 2-3°C more during resting, so it is best to take it off the heat slightly below the target.
How many minutes per side should I cook?
For a steak about 2.5cm (1 inch) thick, medium rare is about 2-3 minutes per side and medium about 3-4 minutes. Thicker cuts take longer, and this calculator estimates the time per side based on thickness and doneness. It also depends on the pan temperature and the starting temperature of the meat.
Why do I need to rest the steak?
Cutting right after cooking lets the juices run out. Resting in a warm spot for 5-10 minutes lets the juices redistribute through the meat so it stays moister. The internal temperature also rises 2-3°C from carryover heat during resting.
Are the displayed times accurate?
The times shown assume meat near room temperature cooked in a well-heated pan. The most accurate method is to check the internal temperature with a cooking thermometer. Cooking straight from the fridge takes more time.
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Last updated: 2026-06-25