How to Use the Steak Doneness Calculator
Getting a steak to your preferred doneness comes down to knowing the right cook time for its thickness and the right internal temperature to hit. This calculator takes your steak's thickness and target doneness — from rare to well-done — and estimates the cook time per side for pan-searing, along with the target internal temperature.
Target internal temperatures by doneness are: rare 120-125°F, medium-rare 130-135°F, medium 140-145°F, medium-well 150-155°F, and well-done 160°F and above. Thicker steaks take longer for heat to reach the center without burning the outside, so cook time scales up with thickness to hit the same doneness.
These times are general estimates for pan-searing over medium-high to high heat; actual timing varies with your pan's preheat level and whether the steak started cold from the fridge or at room temperature. For guaranteed accuracy, check the internal temperature with a meat thermometer. Let the steak rest for about 5 minutes off the heat to let the juices settle.
Frequently Asked Questions
Right off the heat, the juices inside are still unsettled, so cutting immediately lets them spill out. Resting for about 5 minutes lets the juices redistribute, and carryover heat raises the internal temp another 3-5°F — so pull it off the heat slightly before your target.
This calculator scales time linearly with thickness, so you can enter a decimal value directly. Actual time still varies with pan heat and starting temperature, so checking internal temperature with a meat thermometer is the most reliable method.