To calculate **steak cooking times** effectively, you can use a **steak cook time calculator**, which requires inputs such as the **type of steak**, **thickness**, and **desired doneness**.

**For Example…. **

**For a Ribeye Steak (1 inch thick, medium-rare)**:

- Time per side: 4 minutes
- Total cooking time:
**1 inch × 4 minutes × 2 = 8 minutes**

**For a Sirloin Steak (1.5 inches thick, medium)**:

- Time per side: 5 minutes
- Total cooking time:
**1.5 inches × 5 minutes × 2 = 15 minutes**

**For a Filet Mignon (2 inches thick, rare)**:

- Time per side: 3 minutes
- Total cooking time:
**2 inches × 3 minutes × 2 = 12 minutes**

## Steak Cook Time Calculator

Steak Type | Thickness (inches) | Rare (minutes) | Medium Rare (minutes) | Medium (minutes) | Well Done (minutes) |
---|---|---|---|---|---|

Ribeye | 1 | 4 | 5 | 6 | 8 |

Sirloin | 1 | 5 | 6 | 7 | 9 |

Filet Mignon | 1 | 3 | 4 | 5 | 7 |

T-Bone | 1.5 | 6 | 7 | 8 | 10 |

Porterhouse | 2 | 8 | 9 | 10 | 12 |

Thickness | Doneness | Cooking Method | Starting Temp | Calculation | Total Time |
---|---|---|---|---|---|

1 inch | Medium-Rare | Grill (450°F) | Room Temp | (1 × 8) + 1 | 9 minutes |

1.5 inches | Medium | Pan-Sear | Refrigerated | (1.5 × 10) + 2 | 17 minutes |

2 inches | Rare | Oven (275°F) then Sear | Room Temp | (2 × 15) – 2 | 28 minutes |

0.75 inch | Well-Done | Grill (500°F) | Refrigerated | (0.75 × 12) + 3 | 12 minutes |

1.25 inches | Medium-Well | Reverse Sear | Room Temp | (1.25 × 11) + 1 | 15 minutes |

## Steak Cook Time Chart

Here’s a steak cook time chart for grilling, based on a **1-inch thick steak**:

Doneness | Internal Temperature | Grill Time (per side) |
---|---|---|

Rare | 125°F (52°C) | 3-4 minutes |

Medium-Rare | 135°F (57°C) | 4-5 minutes |

Medium | 145°F (63°C) | 5-6 minutes |

Medium-Well | 150°F (66°C) | 6-7 minutes |

Well-Done | 160°F (71°C) | 7-8 minutes |

## Steak Cook Time Formula

The **steak cook time formula** can be expressed as:

**Total Cook Time = (Thickness in inches × Cook Factor) + Adjustment**

Where:

**Cook Factor**depends on the cooking method (e.g.,**7-8 minutes per inch for grilling**)**Adjustment**accounts for doneness preference and starting temperature

For example, let’s calculate the cook time for a **1.5-inch thick steak**, grilled to **medium-rare**:

**Total Cook Time = (1.5 × 8) + 1 = 13 minutes**

We used **8 minutes per inch** as the Cook Factor for grilling, and added **1 minute** as an Adjustment for medium-rare doneness.

The total cook time would be about **13 minutes**, or **6-7 minutes per side**.

## How many minutes should I cook a steak each side?

For a **1-inch thick steak** cooked on a grill or in a skillet:

**Rare**: 2-3 minutes per side**Medium-Rare**: 3-4 minutes per side**Medium**: 4-5 minutes per side**Medium-Well**: 5-6 minutes per side**Well-Done**: 6-7 minutes per side

For thicker steaks, you may need to employ the **“sear and oven”** method. This involves searing the steak for **2-3 minutes per side** on high heat, then finishing it in a preheated oven (**375°F/190°C**) for a few additional minutes until the desired internal temperature is reached.

## How long to cook steak by weight?

Here’s a general rule for **oven-roasting** beef:

**Rare**: 15-20 minutes per pound**Medium**: 20-25 minutes per pound**Well-Done**: 25-30 minutes per pound

These times assume an oven temperature of

350°F (175°C). For example, a2-pound roastcooked to medium would take approximately40-50 minutes.

## How long do you cook a 1 inch steak for?

The cooking time for a **1-inch steak** varies based on the cooking method and desired doneness:

For **grilling or pan-searing**:

**Rare**: 6-8 minutes total (3-4 minutes per side)**Medium-Rare**: 8-10 minutes total (4-5 minutes per side)**Medium**: 10-12 minutes total (5-6 minutes per side)**Medium-Well**: 12-14 minutes total (6-7 minutes per side)**Well-Done**: 14-16 minutes total (7-8 minutes per side)

These times assume a

high heatsetting and that the steak has been brought toroom temperaturebefore cooking. For best results, let the steak rest for5-10 minutesafter cooking to allow the juices to redistribute.

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