Calculate perfectly timed steak based on thickness, method, and desired doneness.
Steak Details
Cooking Schedule
First Side5.0min
Second Side4.0min
Target Internal Temperature135°F
Resting Time5min
Temperature Guide (°F)
Overview
Achieving the perfect steak requires balancing high-heat searing with internal temperature precision. This calculator provides estimated times for grilling or pan-searing standard cuts like Ribeye, New York Strip, and Filet Mignon.
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Pro Tips
Take your steak out of the fridge 30-60 minutes before cooking to bring it to room temperature for even cooking.
For steaks thicker than 1.5 inches, use 'indirect heat' or an oven finish (Reverse Sear) after the initial sear to ensure the center cooks without burning the outside.
Always pat the steak bone-dry with paper towels before seasoning; moisture is the enemy of a good sear.
Rest your steak for at least 5-10 minutes. Cutting it too soon lets all the delicious juices run out onto the plate.
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Fun Facts
"The 'Maillard reaction' is the chemical process that gives seared steak its delicious crust and complex flavor."
"Professional chefs often pull steak off the heat 5°F below the target temperature because 'carryover cooking' continues while it rests."
"A 1-inch steak is the most common thickness for restaurant-quality results at home."
Formula: Time ≈ Base (10m/inch) + Doneness Offset ± Thickness Weighting
