Cooking steak to perfection involves a delicate balance of time, technique, and temperature. Whether you’re working with a thick-cut ribeye or a tender filet mignon, understanding how long steak usually takes to cook ensures optimal taste and texture. This comprehensive guide will walk you through the various factors that influence cooking time, different cooking methods, and how to determine doneness based on preferred steak preferences.
Understanding Steak Thickness and Cut: Key Factors in Cooking Time
Before diving into cooking methods, it’s essential to recognize that not all steaks are created equal. The cut of meat and its thickness play a crucial role in determining how long the steak should cook.
Popular Cuts and Their Cooking Characteristics
Each steak cut has distinct levels of marbling, muscle fiber, and fat content, which affect cooking behavior. Here are some popular cuts and how they impact cooking time:
- Ribeye: High in marbling, it’s forgiving to slightly overcooking and typically cooks evenly due to fat distribution.
- Filet Mignon: Lean and tender, it cooks faster and is best served rare to medium-rare to prevent drying out.
- New York Strip: Moderately marbled and firm, it’s ideal for those who prefer a bit more chew. Cooking time needs to be carefully monitored to avoid toughness.
- Flank Steak: Lean and thin, it cooks very quickly—ideal for high-heat, fast cooking methods.
Thickness Matters
Thinner steaks cook in minutes, while thicker cuts require a more gradual cooking approach to prevent burning the exterior before the interior is cooked. The general guideline for cooking steak by thickness is as follows:
| Thickness | Estimated Cooking Time (per side) | Best Doneness |
|---|---|---|
| 1/2 inch (1.25 cm) | 2–3 minutes | Rare to medium-rare |
| 3/4 inch (2 cm) | 3–4 minutes | Medium-rare to medium |
| 1 inch (2.5 cm) | 4–5 minutes | Medium |
| 1.5 inches (3.75 cm) | 5–7 minutes | Medium-well to rare |
Cooking Methods That Influence Steak Cooking Time
Different cooking techniques inherently change how long you should cook your steak. Let’s explore how cooking method affects timing and overall results.
Grilling: Classic Flavor, Variable Cooking Times
Grilling is a favorite method because it imparts a smoky flavor and creates beautiful sear marks. Cooking time varies depending on the heat of the grill and whether the steak is placed on high-heat zones or indirect heat.
Charcoal grills: Typically run hotter and yield better searing than gas grills, so searing occurs in 2–3 minutes per side, while finishing the cook takes a couple of minutes longer.
For most grilling scenarios, a 1-inch steak will cook in:
- Rare: 3–4 minutes per side
- Medium-rare: 5 minutes per side
- Medium: 6–7 minutes per side
Broiling: Fast and Even Cooking
Broiling your steak in the oven is an excellent option, especially when the weather doesn’t cooperate with grilling. Using the broiler mimics the searing effect of a grill thanks to its high radiant heat.
For optimal results, place the steak 4–6 inches below the broiler and cook:
| Doneness Level | Cooking Time (per side) |
|---|---|
| Rare | 2–3 minutes |
| Medium-Rare | 3–4 minutes |
| Medium | 4–5 minutes |
One of the advantages of broiling is consistent, even heat that often delivers better temperature control than grilling.
Sous Vide: Precision Cooking with Extra Steps
Cooking steak sous vide involves sealing it in a vacuum bag and immersing it in a water bath at a precisely controlled temperature. While this method is not necessarily “faster,” it offers the benefit of perfectly even cooking with minimal guesswork.
Sous vide cooking times for steak are as follows:
Rare: 1–2 hours at 129°F (54°C)
Medium-rare: 1–4 hours at 130–135°F (54.5–57°C)
Medium: 1–4 hours at 140°F (60°C)
After sous vide cooking, the steak is typically seared briefly in a hot skillet (about 1–2 minutes per side) to create a desirable crust.
Skillet/Sear-and-Oven Method—A Reliable Restaurant Technique
This hybrid approach involves searing the steak on the stovetop and finishing it in the oven. It’s ideal for steaks that are 1 to 1.5 inches thick. Here’s a typical breakdown:
- Sear steak in a cast-iron skillet on high heat for 2–3 minutes per side.
- Place skillet with steak into a preheated oven at 400°F (200°C).
- Cook for 4–6 additional minutes depending on desired doneness.
This method helps maintain juiciness and avoids overcooking on the stovetop alone.
Steak Doneness: How It Affects Cook Time
How long you cook each side of steak is directly tied to the final doneness. It’s helpful to understand how internal temperature and cook time correspond.
Doneness Levels and Temperature Guide
Each level of doneness comes with a recommended internal temperature you can measure with a meat thermometer. Here’s a guide:
- Rare: 120–130°F (49–54°C) – Cook approximately 2 minutes per side for thin cuts, 3 minutes per side for thick cuts.
- Medium-rare: 130–135°F (54–57°C) – Around 3–4 minutes per side depending on thickness.
- Medium: 135–145°F (57–63°C) – 4–5 minutes per side for even cooking.
- Medium-well: 145–155°F (63–68°C) – Close to fully cooked, often best reserved for leaner steaks.
- Well done: 155°F+ (68°C+) – Best for thick cuts cooked slowly to avoid burning the surface.
Resting Time: Essential for Juiciness
An often-overlooked step in cooking steak is allowing it to rest. This is when the juices redistribute after the heat has been removed. Resting times depend on the steak size:
Thin steaks (½ to 1 inch): 5–10 minutes
Thicker cuts (1.5 inches and above): 10–15 minutes
Skipping this crucial step results in a less juicy steak as the juices escape upon cutting.
Factors Beyond Time: Environmental and Equipment Influences
Though steak thickness, cut, and method are foundational, several other factors impact actual cooking time.
Initial Steak Temperature
Always bring steak to room temperature (approximately 30–60 minutes) before cooking. Cold steak from the fridge tends to cook unevenly and takes longer to sear. Letting the meat warm slightly ensures even heat penetration.
Temperature of Stove or Grill
If the heat source isn’t hot enough, steaks may not sear properly, leading to overcooking during the attempt to develop a crust. Use a meat thermometer to track internal temperature rather than relying solely on time.
Cast Iron vs. Stainless Steel Searing
Using a cast iron skillet often yields a better seal than other pans. Its excellent heat retention allows for optimal searing, influencing cooking time efficiency. Meanwhile, stainless steel pans may require a bit more attention during searing to avoid temperature drops.
Indirect vs. Direct Heat Cooking
On a grill, cooking steak with direct heat (char-grilling) creates a rapid sear, while using indirect heat is preferred for thicker cuts. This technique ensures the center finishes cooking without burning the outside.
Pro Tips for Cooking Steak to Perfection
Now that we understand the science and the timing factors involved, let’s cover additional strategies to enhance your steak-cooking experience.
Use a Meat Thermometer for Accuracy
Guessing doneness can lead to either undercooked or overcooked steaks. A digital meat thermometer inserted into the side (not the bottom) of the steak gives the most accurate reading.
Season Simply But Effectively
Steak benefits from simple seasoning—usually just kosher salt and black pepper. Apply generously about 40 minutes before cooking to allow the salt to tenderize and season deeply.
Resist the Urge to Move the Steak
One of the secrets to perfect searing is to let the steak sit undisturbed on the hot surface. Moving it too soon results in uneven browning and extended cooking time.
Don’t Forget the Oil
To encourage great searing and prevent sticking, use a high smoke point oil like canola, avocado, or grapeseed oil when cooking on the stovetop or grilling.
Slice Against the Grain
Depending on the cut, slicing against the grain will affect texture. This technique is especially vital for tougher cuts like flank steak to ensure tenderness.
How Long Should You Cook Each Side of the Steak?
Let’s get even more specific about timing by exploring how long you should cook each side depending on thickness and doneness level.
1-Inch Steak Cooking Guide
A 1-inch steak is a common choice at steakhouses and home kitchens due to its versatility and ideal thickness for balanced searing and doneness.
| Doneness | Per-side Time (Grilled/Broiled/Skillet) | Total Cooking Time | Internal Temp |
|---|---|---|---|
| Rare | 2–3 minutes | 4–6 minutes | 120–130°F |
| Medium-rare | 3–4 minutes | 6–8 minutes | 130–135°F |
| Medium | 4–5 minutes | 8–10 minutes | 135–145°F |
| Medium-well | 5–6 minutes | 10–12 minutes | 145–155°F |
| Well done | 6–7 minutes | 12–14 minutes | 155–160°F |
Remember, these times are approximate and should be confirmed with a meat thermometer.
Thicker Cuts: Adjusting for Even Cooking
For steaks thicker than 1.5 inches, cooking time increases per side, and indirect methods (or oven finishes) become preferable.
| Steak Thickness | Rare Cooking Time | Medium-rare | Medium |
|---|---|---|---|
| 1.5 inches | 5–6 minutes per side | 6–7 minutes per side | 7–9 minutes per side |
| 2 inches | 7–8 minutes per side + oven | 8–10 minutes per side + oven | 10–12 minutes per side + oven |
Adding a hot oven (400°F) step can be ideal for finishing thick steaks.
The Final Touch: Testing Doneness Without a Thermometer
Some seasoned chefs test doneness by touch rather than temperature. This method isn’t fail-safe but helps experienced cooks judge steak readiness. Here’s a quick guide:
- Rare: Feels soft — similar to touching the fleshy part under your thumb when relaxed.
- Medium-rare: Slightly firm but still yielding — like the base of your thumb when you make a relaxed fist.
- Medium: Firmer texture — similar to when you touch the ring finger to your thumb.
- Well done: Very firm — like your thumb pressed against your pinky finger when making a fist.
Conclusion: Finding Your Perfect Steak Timing
While knowing how long steak usually takes to cook is essential, success also depends on personal taste, cooking tools, and experience. By understanding how steak thickness, cooking method, and desired doneness affect timing, you can make better decisions about when to flip, when to test, and when to plate.
The key takeaway? There’s no one-size-fits-all answer, but with a bit of practice and attention to temperature, you’ll consistently serve steaks that are just right. Whether you prefer fast searing or slow roasting, the journey to perfect steak begins with mastering the cook time tailored to your preferences.
Remember, every steak is a learning experience. With patience and a reliable thermometer, you’ll soon be flipping gourmet-level meals with confidence—every single time.
How long does it take to cook a steak on a stovetop?
Cooking a steak on a stovetop typically takes between 6 to 12 minutes, depending on the thickness of the cut and the desired level of doneness. For a 1-inch thick steak, cooking over medium-high heat for about 3 to 4 minutes per side should yield a medium-rare result. Adjustments should be made for thinner or thicker cuts and for those who prefer their steak more well-done.
To ensure even cooking, it’s important to preheat the skillet properly and allow the steak to rest for a few minutes after cooking. This rest period helps the juices redistribute throughout the meat, enhancing flavor and tenderness. Using a meat thermometer is a reliable way to check the internal temperature without overcooking, especially for those less experienced with judging doneness by touch or time alone.
How long should I grill a steak for medium-rare?
Grilling a steak to medium-rare typically takes about 4 to 5 minutes per side for a 1-inch thick cut over medium-high heat, which is approximately 400–450°F. The key is to preheat the grill adequately and ensure the grates are clean and oiled to prevent sticking. During the first few minutes of cooking, the steak should not be moved to allow for proper searing and the development of grill marks.
After flipping, continue cooking until the internal temperature reaches 130–135°F. Once that temperature is achieved, remove the steak from the grill and let it rest for at least 5 minutes. This rest period allows the juices to settle and prevents them from running out when the steak is cut, resulting in a juicier, more flavorful final product.
How long does it take to cook a steak in the oven?
Cooking a steak in the oven often takes between 8 to 15 minutes, depending on the method and desired doneness. For example, baking a steak in an oven preheated to 375°F after searing it on the stovetop usually requires 5 to 7 minutes to reach medium-rare. Alternatively, using a broiler can reduce the oven time to 4 to 6 minutes per side.
It’s important to monitor the internal temperature using a meat thermometer, aiming for 125–130°F for medium-rare. Letting the steak rest after oven cooking is essential to preserve its juiciness. This method works especially well for thicker cuts, as the oven provides more even heat distribution compared to stove-top cooking alone.
How long should I cook a thin steak?
Thin steaks, which are typically less than 1 inch thick, cook relatively quickly—usually between 3 to 6 minutes total. Searing each side for 1 to 2 minutes in a hot skillet or on a grill is usually enough to achieve a medium-rare to medium temperature. Due to their thinness, these cuts can go from perfectly cooked to overdone very quickly, so it’s best to watch them closely.
For optimal results, use a high-heat cooking method and resist the urge to flip too early or too often. Thin steaks are best served medium-rare to preserve their tenderness and juiciness. If using a meat thermometer, aim for an internal temperature of about 125–130°F for medium-rare before allowing the steak to rest briefly before serving.
How long does it take to cook a thick steak?
Thicker steaks—those that are 1.5 to 2 inches or more—can take anywhere from 10 to 20 minutes to cook thoroughly, depending on whether you’re using the stovetop, oven, or a combination method. For medium-rare, aim for a sear on both sides, followed by finishing in a preheated oven at around 375°F for even cooking without burning the exterior.
Thicker cuts benefit from a two-step cooking process: sear first to develop a crust and then bake to reach the desired internal temperature of 125–130°F for medium-rare. It’s crucial to let the steak rest for at least 10 minutes before slicing to allow the juices to settle and provide a more flavorful and moist eating experience.
How long does it take to cook steak in a sous vide?
Cooking steak sous vide typically takes between 1 to 4 hours, depending on the desired outcome and thickness of the cut. For most steaks cooked to medium-rare, a time of 1 to 2 hours at 130–135°F is ideal. This low-temperature method allows for precise control of doneness and helps retain moisture within the meat.
After sous vide cooking, the steak should be quickly seared on both sides to develop a flavorful crust. This finishing step only takes about 1–2 minutes but is crucial for texture and appearance. The total time to cook and finish the steak sous vide ensures consistent, restaurant-quality results without the risk of overcooking.
How long should I let a steak rest after cooking?
After cooking, a steak should typically rest for about 5 to 10 minutes before slicing and serving. The resting period allows the internal juices to redistribute, preventing excessive loss when the meat is cut. During this time, the steak continues to cook slightly, raising its internal temperature by a few degrees, which helps achieve the desired doneness more evenly.
Resting time may vary slightly based on the size of the steak. Larger cuts, like a roast or thick porterhouse, should rest for 10–15 minutes, while thinner steaks might only require 5–7 minutes. Covering the steak loosely with aluminum foil helps retain heat without steaming the surface, which preserves the seared crust and enhances the overall texture and flavor.