How Long Does It Take to Cook a Steak?

Quick Answer

For a standard 1-inch thick steak, cooking times range from 8–12 minutes total for rare to well-done on a grill or hot skillet. A 1.5-inch steak needs 10–16 minutes. The only reliable way to nail your desired doneness is to use an instant-read meat thermometer. The USDA recommends a minimum internal temperature of 145°F (63°C) with a 3-minute rest for whole cuts of beef.

Cooking Times by Doneness (1-Inch Steak)

Doneness	Internal Temp	Grill/Skillet (per side)	Total Time
Rare	120–125°F (49–52°C)	3–4 minutes	6–8 minutes
Medium-rare	130–135°F (54–57°C)	4–5 minutes	8–10 minutes
Medium	135–145°F (57–63°C)	5–6 minutes	10–12 minutes
Medium-well	145–155°F (63–68°C)	6–7 minutes	12–14 minutes
Well-done	155–165°F (68–74°C)	7–8 minutes	14–16 minutes

Note: Remove the steak 5°F below your target temperature. It will continue rising during the rest period (carryover cooking).

Cooking Times by Method

Grilling (direct high heat, 450–500°F). The most popular method. Preheat the grill for 10–15 minutes. Sear each side for the times listed above. For steaks over 1.5 inches, use a two-zone setup: sear over direct heat for 2–3 minutes per side, then move to indirect heat until the target temperature is reached.

Pan-searing (cast iron skillet). Heat the skillet over high heat until smoking. Add a high smoke-point oil (avocado, grapeseed). Sear 3–4 minutes per side. For thicker cuts, finish in a 400°F (200°C) oven for 5–8 minutes.

Oven broiling. Position the rack 3–4 inches below the broiler element. Broil 4–6 minutes per side for a 1-inch steak. This method works well but does not produce as strong a crust as grilling or pan-searing.

Reverse sear (oven + skillet). Bake the steak at 250°F (120°C) on a wire rack until 10–15°F below target (30–45 minutes for a thick steak), then sear in a ripping-hot skillet for 60–90 seconds per side. This method produces the most even doneness edge-to-edge.

Sous vide + sear. Cook in a water bath at the exact target temperature for 1–4 hours, then sear 45–60 seconds per side. Produces perfectly uniform doneness throughout.

Factors That Affect Cooking Time

Thickness. Thickness matters more than weight. A 1.5-inch steak takes roughly 50% longer than a 1-inch steak. Always measure thickness, not just weight.

Starting temperature. Remove the steak from the refrigerator 30–45 minutes before cooking. A cold steak takes longer and cooks less evenly. However, some experts argue the difference is minimal for thin cuts.

Cut of steak. Fattier cuts like ribeye cook slightly differently than lean cuts like filet mignon. Bone-in steaks take a few minutes longer than boneless due to the bone acting as a heat insulator.

Resting Is Essential

Rest your steak for 5–10 minutes after cooking. During this time, residual heat continues cooking the interior (carryover of 5–10°F), and the muscle fibers relax, allowing juices to redistribute. Cutting too early causes juices to pour onto the plate instead of staying in the meat.