Steak Timer
READY
04:00
Common uses for a steak timer
- Pan-fried steak
- Grilled steak
- Reverse-sear finish
- Cast iron steak
- BBQ steak timing
The key variables are steak thickness and starting temperature. A 2cm steak at room temperature in a screaming-hot pan: 2 min/side for rare, 2.5 min/side for medium-rare, 3 min/side for medium. Rest for half the cooking time.
4 minutes total (2 minutes per side) is the benchmark for a medium-rare 2cm-thick steak in a very hot pan — the most popular steak doneness level. Adjust up or down based on thickness and desired doneness.
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❓ Frequently Asked Questions
How long do I cook a steak for medium-rare?
For a 2cm-thick steak in a very hot pan: 2 minutes per side for rare, 2.5 minutes per side for medium-rare. Use a meat thermometer to confirm: 54–57°C (130–135°F) is medium-rare.
Why should I rest the steak after cooking?
Resting allows juices to redistribute through the meat. Rest for at least half the cooking time — a 4-minute steak should rest 2 minutes before cutting. Cover loosely with foil.
Does steak thickness affect cooking time?
Yes — add approximately 1 minute per side for every extra 0.5cm of thickness. A 3cm steak needs about 3–4 minutes per side for medium-rare.