Steak Cook Time Calculator
Enter steak thickness, doneness, and cooking method to get precise sear times and resting guidance.
Measure the thickest part—use calipers or a ruler.
Cook in batches to avoid crowding if pan is small.
Target temp
130°F
Medium rare
Sear time
3.8 min/side
Total sear 7.5 min
Resting time
5 min
Tent loosely with foil
Cast iron pan-sear tips
- Heat pan until just smoking; use high smoke-point oil.
- Finish with butter basting, garlic, and herbs in final minute.
- Use an instant-read thermometer—pull steak 5°F before target temp because of carryover cooking.
How to Use This Calculator
Measure steak thickness
Thickness drives cook time more than weight. Dense cuts like ribeye and strip work best 1–1.5 inches thick.
Select method & doneness
Choose your technique and target temperature; the calculator adapts sear and roast times accordingly.
Rest before slicing
Follow the recommended rest time so juices redistribute and steak stays tender.
Formula
Total sear minutes = (Base minutes/in × thickness) + temp adj + doneness adj
Reverse sear total = oven stage + sear minutes
Example: 1.25\" steak, medium-rare, pan sear, room temp → 6 × 1.25 = 7.5 min → +0 adj = 7.5 total (~3.8 min per side).
Tip: For steaks thinner than 1\", reduce heat to medium to avoid overcooking before crust forms.
Full Description
Steak perfection comes down to precise timing, heat control, and carryover cooking. This calculator uses thickness-based sear formulas to deliver accurate times for cast iron, grill, or reverse-sear approaches. Adjust for fridge-cold or room-temperature steaks and choose your doneness to get results that rival steakhouse cooks.
Always confirm with a thermometer—times are estimates based on high-heat methods. For thicker cuts (≥1.75 inches), reverse sear helps cook evenly without burning the crust.
Frequently Asked Questions
Should I bring steaks to room temperature?
Resting 20–30 minutes shortens cook time and promotes even cooking. Keep covered to avoid contamination.
When do I season?
Salt at least 40 minutes ahead for dry brining or right before cooking. Pepper can burn—add after searing if desired.
How do I avoid smoke indoors?
Use ghee or high smoke-point oils, open windows, and preheat pan gradually before hitting max heat.
What about thicker tomahawk steaks?
Use reverse sear with an oven or grill until internal temp is 10°F shy of target, then sear hot for crust.