Beef
How Long to Cook Steak
A 1-inch steak at high heat: 2–3 min per side for rare, 3–4 min per side for medium-rare, 4–5 min per side for medium. Always rest before cutting.
Reference size: 1-inch thick steaks (ribeye, NY strip, sirloin)
Safe Internal Temperature
Varies by preference (see doneness guide below)
Doneness Guide
| Doneness | Internal Temperature |
|---|---|
| Blue / Very Rare | 115–120°F / 46–49°C |
| Rare | 120–125°F / 49–52°C |
| Medium-Rare | 130–135°F / 54–57°C |
| Medium | 140–145°F / 60–63°C |
| Medium-Well | 150–155°F / 65–68°C |
| Well Done | 160°F+ / 71°C+ |
Cooking Times by Method
| Method | Temperature | Time |
|---|---|---|
| Stovetop | Very high heat (cast iron) | Rare: 2 min/side | Medium-rare: 3 min/side | Medium: 4 min/side | Well-done: 5–6 min/side |
| Grill | High (450–500°F direct) | Rare: 2 min/side | Med-rare: 3–4 min/side | Medium: 4–5 min/side |
| Oven | 275°F / 135°C (reverse sear) | 20–25 min oven then 1–2 min/side sear |
| Broil | Broil on high | 4–5 min per side for medium-rare |
| Air Fryer | 400°F / 200°C | 8–12 minutes (med-rare to medium) |
Stovetop: Use a screaming-hot cast iron skillet. Sear without moving until a crust forms.
Grill: Clean, oiled grates. Don't move except to flip once.
Oven: Reverse sear: low oven until 10°F below target, then rip-hot sear for crust. Superior results.
Broil: Rack 3–4 inches from broiler. Works like an upside-down grill.
Air Fryer: Good for quick weeknight steaks. Flip halfway. Not as good a crust as cast iron.
Chef Tips
- 1Bring steak to room temperature 30 minutes before cooking — cold steaks cook unevenly.
- 2Pat completely dry before searing — moisture prevents the Maillard reaction (the brown crust).
- 3Season generously with coarse salt at least 45 minutes before cooking OR immediately before — the window between 5–40 min draws out moisture and can soften the surface.
- 4Rest the steak! 1 inch = 5 minutes rest. Without it, all the juices run onto your cutting board.
- 5Baste with butter, garlic, and thyme in the last minute of cooking for a restaurant-quality finish.
- 6Carryover cooking: pull 5°F before target temp as the steak continues cooking during rest.
Frequently Asked Questions
How long to cook steak on stove for medium-rare?
In a screaming-hot cast iron pan: 3 minutes per side for a 1-inch steak (medium-rare = 130–135°F internal). Add 1 minute per side for each additional ½ inch of thickness. Sear without moving, flip once.
How long to grill a steak?
At 450–500°F on a clean, oiled grill: 1-inch steak — 2-3 min/side for rare, 3-4 min/side for medium-rare, 4-5 min/side for medium. Thicker steaks: sear then move to indirect heat.
What is reverse sear and why is it better?
Reverse sear = cook low and slow in 275°F oven until 10°F below target, then sear aggressively in a hot cast iron. Result: perfectly even pink throughout with a better crust than traditional pan-sear. Best for thick steaks (1.5 inch+).
Should I use butter or oil to cook steak?
Start with a high smoke-point oil (avocado, vegetable, or refined coconut) for the initial sear. Add butter in the last 1–2 minutes and baste continuously — butter burns at high heat but adds incredible flavour as a finishing element.