How Long to Cook Steak — Times by Thickness and Doneness
Steak cook time depends on three things: thickness, your target doneness, and the cooking method. The only reliable way to hit your target every time is an instant-read thermometer. Times below assume the steak has rested at room temperature for 30 minutes before cooking.
Steak Internal Temperature Guide
Remove the steak from heat when it's 5°F below your target — it will continue cooking while resting.
| Doneness | Remove at | Final temp (after rest) | Description |
|---|---|---|---|
| Rare | 120°F (49°C) | 125°F (52°C) | Cool red center |
| Medium-rare | 125°F (52°C) | 130–135°F (54–57°C) | Warm red center |
| Medium | 135°F (57°C) | 140–145°F (60–63°C) | Warm pink center |
| Medium-well | 145°F (63°C) | 150–155°F (65–68°C) | Slightly pink center |
| Well-done | 155°F (68°C) | 160°F+ (71°C+) | No pink, fully cooked |
The USDA recommends 145°F (63°C) as the safe minimum for beef steaks. Medium-rare is below this guideline — cook to your own preference with that in mind.
Pan-Seared Steak Cook Times
Pan-searing in a cast iron or stainless steel skillet over high heat gives the best crust. Get the pan very hot before adding the steak. Use high smoke-point oil (vegetable, avocado, or canola — not olive oil). Times below are per side.
| Thickness | Rare | Medium-rare | Medium | Well-done |
|---|---|---|---|---|
| ¾ inch | 1–2 min/side | 2–3 min/side | 3–4 min/side | 4–5 min/side |
| 1 inch | 2–3 min/side | 3–4 min/side | 4–5 min/side | 5–6 min/side |
| 1¼ inch | 3–4 min/side | 4–5 min/side | 5–6 min/side | 6–7 min/side + oven |
| 1½ inch+ | Sear + oven finish | Sear + oven finish | Sear + oven finish | Sear + oven finish |
For steaks thicker than 1¼ inches, sear 2–3 minutes per side for crust, then finish in a 400°F oven for 5–10 minutes to reach target temperature without burning the outside.
Grilled Steak Cook Times
Preheat grill to high (450–500°F). Clean and oil the grates just before cooking. Times below are total time, flipping once halfway through.
| Thickness | Rare | Medium-rare | Medium | Well-done |
|---|---|---|---|---|
| ¾ inch | 4–5 min total | 5–6 min total | 6–8 min total | 8–10 min total |
| 1 inch | 5–6 min total | 6–8 min total | 8–10 min total | 10–12 min total |
| 1¼ inch | 7–8 min total | 8–10 min total | 10–12 min total | 12–14 min total |
| 1½ inch | 8–10 min total | 10–12 min total | 12–14 min total | 14–18 min total |
For thick steaks on the grill, sear over direct heat for 2–3 minutes per side, then move to indirect heat to finish. This prevents burning the outside before the inside reaches temperature.
Oven-Only Steak (Reverse Sear)
The reverse sear method — low oven first, then sear — produces very even doneness edge-to-edge. Best for thick steaks (1¼ inch+).
- Preheat oven to 250°F (120°C)
- Season steak and place on a rack over a baking sheet
- Cook until internal temp is 10°F below target (about 25–45 min depending on thickness)
- Rest 5 minutes while getting a cast iron pan screaming hot
- Sear 60–90 seconds per side for crust
- Rest 5 minutes and serve
This method gives restaurant-quality even doneness throughout the steak and an excellent crust.
How Long to Rest Steak After Cooking
Resting allows the juices to redistribute through the meat. Without resting, they run out when you cut the steak. Rest time by steak thickness:
| Steak thickness | Rest time |
|---|---|
| Under 1 inch | 3–5 minutes |
| 1–1½ inch | 5–8 minutes |
| Over 1½ inch | 8–10 minutes |
Tent loosely with foil while resting to retain some heat, but don't wrap tightly — that traps steam and softens the crust.
Best Cuts by Cooking Method
| Cut | Best method | Notes |
|---|---|---|
| Ribeye | Pan-sear or grill | High fat content, self-basting |
| NY Strip | Pan-sear or grill | Leaner, benefits from butter baste |
| Filet mignon | Pan-sear + oven | Very lean, easy to overcook |
| T-bone / Porterhouse | Grill or broil | Two textures, tricky to cook evenly |
| Flank / skirt | Hot grill, quick sear | Thin, cooks fast, slice against grain |
| Sirloin | Pan-sear or grill | Good value, moderate tenderness |
Frequently Asked Questions
How long to cook a 1-inch steak for medium-rare?
In a hot pan: 3–4 minutes per side, then rest 5 minutes. On a grill at high heat: about 6–8 minutes total (3–4 per side). Always verify with an instant-read thermometer — remove at 125°F (52°C) and rest to reach 130–135°F (54–57°C).
How do I know when steak is done without a thermometer?
The touch test: press the steak with your finger. Rare feels like the fleshy part of your palm below the thumb when relaxed. Medium-rare feels slightly firmer. Medium feels like that area when you gently touch thumb to middle finger. Well-done is firm throughout. This is an approximation — a thermometer is always more reliable.
Should I cook steak covered or uncovered?
Always uncovered for pan-searing and grilling. Covering traps steam, which softens the crust and makes the outside soggy. For oven finishing after searing, uncovered is also correct. Only cover loosely when resting after cooking.
Why is my steak tough even after cooking to the right temperature?
Most commonly: the wrong cut for the method, not enough rest time, or slicing with the grain instead of against it. Tougher cuts like flank and skirt steak must be sliced very thin against the grain to be tender. Filet is naturally tender; sirloin is moderately tender. Chuck or round steak requires braising, not quick-cooking methods.
How long to cook steak in the oven at 400°F?
After searing 2–3 minutes per side on the stovetop, finish a 1-inch steak in a 400°F oven for 4–6 minutes for medium-rare. A 1½-inch steak needs 6–10 minutes. Always use a thermometer to check — oven times vary significantly by steak size and starting temperature.