Steak Cook Time Calculator
Estimate pan-searing time per side for rare to well-done steak based on thickness, plus resting time — for stove-to-oven cooking.
Pan time per side (minutes)
2.25
Breakdown
- Total pan time (minutes)
- 4.50
- Oven finish at 200 °C (minutes)
- 3
- Rest before slicing (minutes)
- 8
- Total including rest (minutes)
- 15.50
- Pull-from-heat target
- 63 °C (145 °F)
Last updated:
FAQ
Why pull the steak off before target temperature?
Carryover heat raises the centre another 2–5 °C while resting. Sear + oven methods carry over more because the whole pan is hot, so pulling early is the difference between medium and medium-well.
Why is thickness more important than weight?
Heat moves inward at a fixed rate, so cooking time scales with the distance to the centre — thickness — not total mass. A wide thin steak cooks far faster than a compact thick one of the same weight.
Is resting really necessary?
Yes — cutting immediately lets juices flow out onto the board. A 5–10 minute rest lets them redistribute, keeping the slice moist. Loosely tent with foil so the crust stays crisp.
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