How long to cook steak
Choose a method and size for a practical estimate; cooking times are ranges, not a substitute for checking doneness. How we calculate times.
Calculator
Adjust exact weight, thickness or quantity when you need to.
Estimated cooking time
5–6 min
- Rest
- 5 min
- Doneness target
- 129°F / 54°C
- Food safety guidance
- Official minimum: 145°F / 63°C + 3-min rest USDA Food Safety and Inspection Service
Culinary preference — not a safety minimum.
Evidence-informed estimate · Cooking times vary — follow the food-specific completion and food-safety guidance.
- Assuming a typical thickness — enter the exact thickness for a better estimate.
- Times assume the food starts refrigerated, not room temperature.
- USDA recommends 63°C (145°F) with a 3-minute rest for whole beef cuts. A lower culinary doneness is a personal preference and is not the official minimum.
Steak by method
At typical settings. Pan is fastest at 5–6 min.
| Method | Typical time | Temp |
|---|---|---|
| Pan | 5–6 min | |
| Grill | 5–6 min | |
| Oven | 25–31 min | |
| Sous vide | 54 min – 1 hr 6 min |
Steak cooking time by size
| Size | Approximate | Time |
|---|---|---|
| Thin (2 cm) | ≈¾ inch | 4–5 min |
| Regular (2.5 cm) | ≈1 inch | 5–6 min |
| Thick (3.8 cm) | ≈1.5 inches | 8–10 min |
| Extra thick (5 cm) | ≈2 inches | 10–13 min |
How to know when it's done
Time is an estimate — temperature is the truth. Check the thickest part with an instant-read thermometer: steak is safely done at 145°F / 63°C. USDA recommends 63°C (145°F) with a 3-minute rest for whole beef cuts. A lower culinary doneness is a personal preference and is not the official minimum.
Food-level cooking reference: BBC Good Food — How to cook the perfect steak (checked 2026-08-01). CookCue applies deterministic adjustments; food-safety guidance is sourced separately.
Frequently asked questions
How long should I cook a steak for medium rare?
A 2.5 cm (1 inch) sirloin needs about 5–6 minutes total in a hot pan or on the grill, flipping halfway, plus a 5-minute rest. Pull it at 52–54°C; it will rise while resting.
What internal temperature is medium rare?
54°C (130°F). USDA guidance for whole beef cuts is 63°C (145°F) with rest — medium rare is a common preference with a small increased risk.
Should steak rest after cooking?
Yes — 5 minutes loosely covered on a warm plate. This lets juices redistribute and the internal temperature even out.