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Steak Timer
Choose thickness and doneness. The timer runs the first side, beeps for the flip, runs the second side, then times the rest.
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Rare: cool red center. Chefs pull it at about 120–125°F (49–52°C).
Medium-rare: warm red center. Chefs pull it at about 130–135°F (54–57°C).
Medium: pink throughout, about 140–145°F (60–63°C).
Medium-well: a trace of pink, about 150–155°F (65–68°C).
Well done: no pink, 160°F (71°C) and above. Lower the heat after searing.
Steak cooking times per side
| Doneness | ¾ in (2 cm) | 1 in (2.5 cm) | 1½ in (4 cm) | Center temperature |
|---|---|---|---|---|
| Rare | 1½ min | 2½ min | 3½ min | 120–125°F (49–52°C) |
| Medium-rare | 2 min | 3 min | 4½ min | 130–135°F (54–57°C) |
| Medium | 2½ min | 4 min | 5½ min | 140–145°F (60–63°C) |
| Medium-well | 3½ min | 5 min | 6½ min | 150–155°F (65–68°C) |
| Well done | 4½ min | 6 min | 8 min | 160°F (71°C) and up |
| Rest afterwards | 5 min | 5 min | 8 min | Rises a few degrees |
Minutes per side for a steak at room temperature in a very hot pan or over direct high heat on a grill. These are guides: an instant-read thermometer in the thickest part is the only reliable test. The USDA recommends cooking beef steaks to at least 145°F (63°C) and resting them for 3 minutes.
How to use it
- Take the steak out of the fridge 20 to 30 minutes ahead, pat it dry and salt it. Heat a heavy pan or the grill until it is very hot.
- Choose the thickness and how you like it done. The three stages are set for you: first side, second side, rest.
- Lay the steak in the pan and press Start. Leave it alone until the timer beeps, flip it, and leave it again.
- When the second side ends, move the steak to a warm plate or board. The timer counts the rest; slice when it finishes.
Why a steak needs to rest
While a steak cooks, the outside gets much hotter than the center and the muscle fibers near the surface tighten and push their juices inward. Cut it straight from the pan and that juice runs out onto the board. Give it five minutes and the temperature evens out, the fibers relax, and the juices thicken slightly and stay in the meat.
Resting also finishes the cooking. The hot outside keeps heating the center after the steak leaves the pan, usually by another 3 to 5°F (2 to 3°C), more for a thick cut. That is why the temperatures in the table are the ones to take the steak off at, not the ones it ends up at.
What changes the time
Thickness matters far more than weight. A 1½-inch steak takes nearly twice as long per side as a ¾-inch one, and beyond that thickness it is easier to sear both sides and finish it in a 400°F (200°C) oven than to do it all in the pan.
A steak straight from the fridge needs about a minute longer per side than one that has stood for half an hour. A pan that is not properly hot, a crowded pan, or a bone in the cut all add time too. Lean cuts such as fillet cook faster than well-marbled ribeye of the same thickness.
Common mistakes
- Putting the steak in before the pan is hot. It should sizzle loudly the moment it touches; if it does not, take it out and wait.
- Crowding the pan. Two steaks that touch steam instead of searing. Cook them one at a time or use a bigger pan.
- Pressing down on the steak or moving it around. Leave it where it is so a crust can form.
- Skipping the rest, or resting it under tight foil, which steams the crust soft. Rest it uncovered or loosely tented.
- Judging doneness by time alone. Use the timer to know when to flip and when to check, and a thermometer to decide.
Questions people ask
How long do you cook a 1-inch steak for medium-rare?
About 3 minutes per side in a very hot pan, then 5 minutes of rest. Take it off the heat when the center reads 130–135°F (54–57°C). A steak cold from the fridge needs about a minute more per side.
How long should a steak rest?
About 5 minutes for a steak up to an inch thick and 8 to 10 minutes for a thick one. A common rule is roughly one minute of rest per 100 g (3½ oz), or half the cooking time.
Should I flip a steak once or several times?
Both work. This timer uses one flip because it is simple and gives a good crust. Flipping every 30 to 60 seconds cooks the inside a little more evenly and a little faster; if you prefer that, keep the same total time.
Is medium-rare steak safe?
The USDA recommends cooking whole cuts of beef to an internal temperature of at least 145°F (63°C) and letting them rest for 3 minutes, which is around medium. Many people choose to eat steak rarer than that; young children, pregnant women, older adults and people with weakened immune systems are advised not to. Ground beef is different and should reach 160°F (71°C).
Do these times work on a grill?
Yes, for direct high heat with the lid open they are close. With the lid down the steak cooks from both sides at once, so start checking a minute early.