How long to cook a steak?

Use the steak timer to achieve your desired level of doneness.

How to properly cook beef steak on the pan and grill

Beef steak is one of the most popular cuts of meat, celebrated for its rich flavor, tenderness, and varied textures. Unlike other meats, such as pork or chicken, beef requires a special approach: the cooking method and level of doneness can significantly alter both the taste and texture of the steak. This is why beef steaks are so popular—you can achieve the perfect balance of juiciness and firmness based on your taste preferences.

In this guide, we'll cover the essential points for cooking beef steaks, from selecting the cut and determining the level of doneness to the exact cooking times for the pan or grill. Whether you're learning how to cook a skirt steak on the grill, a flank steak in the pan, or how long to cook NY strip steak on the stove, the steak timer on this page will help you track the cooking process to get the desired result every time.

How to choose the optimal cooking time for steak

The cooking time for steak directly depends on the desired level of doneness. Generally, the higher the marbling or fat content of the steak, the more time it can handle on the heat to achieve the best texture and flavor. This enhances the rich taste of the steak while preserving its juiciness.

For lower levels of doneness, a longer "resting" time is typically needed after searing, allowing the juices to distribute evenly within the meat. The table below provides recommended searing times on each side for different levels of doneness.

Our timer can help you set the exact cooking time to achieve the perfect result.

More about beef steak doneness levels

There are six main levels of beef steak doneness: Blue, Rare, Medium rare, Medium, Medium well, and Well done. Each level has its unique texture and juiciness, achievable through precise cooking time and temperature. Let's go over each doneness level so you can choose the option that suits you best.

Blue (very rare)

Internal temperature: 46-49 °C. The steak is warmed but remains almost raw. This doneness is ideal for those who prefer minimal cooking and a rich, natural meat flavor.

Rare

Internal temperature: 49-55 °C. The meat is seared on the outside, while the inside stays red with red juices. This level offers a tender, intense flavor, highly valued by those who enjoy natural-tasting beef.

Medium rare

Internal temperature: 55-60 °C. The meat retains a pink color with bright pink juices, making this the most popular choice for a balance of juiciness and texture.

Medium

Internal temperature: 60-65 °C. The inside turns light pink, with a firmer texture and lighter juices. This is a good choice for those who enjoy moderately cooked yet juicy meat.

Medium well

Internal temperature: 65-69 °C. The steak has clear juices and is nearly fully cooked, but still slightly juicy. Ideal for those who prefer a firmer texture.

Well done

Internal temperature: 71-100 °C. Fully cooked meat with almost no juices and a firm texture. This is the option for those who prefer no pinkness inside their steak.

The timer on this page allows you to control the cooking time precisely for each doneness level, ensuring the perfect texture and juiciness in your steak!

Why can beef be eaten with minimal cooking?

Many people wonder why beef can be eaten with minimal cooking or even raw, such as in steak tartare, while pork or chicken requires thorough cooking. The answer lies in the quality and origin of the beef that is consumed raw or nearly raw. Only high-quality beef, preferably grain-fed and produced under strict sanitary and veterinary standards, is considered safe for this purpose.

High-quality beef means the animal was raised under proper conditions, underwent regular inspections, and the meat was processed and stored following all temperature requirements after slaughter. At the production facility, steaks are vacuum-sealed, protecting the meat from bacteria and other contaminants. This preserves its sterility, and customers can trust the product's quality due to certifications and inspections conducted at each stage.

Why can beef be eaten raw, but pork cannot?

The primary factor lies in the differences between animal types. Pigs are omnivores, making them more likely to carry parasites that may be harmless to pigs but dangerous to humans. Although modern farming practices reduce this risk, the potential danger remains.

Additionally, raw pork has an unpleasantly fatty texture that often leaves a coating on the tongue, unlike beef. The same applies to poultry—chickens and turkeys—which may carry salmonella, a bacteria causing intestinal infections. Therefore, these meats should always be thoroughly cooked.

In summary, beef quality is subject to stricter control: cattle are herbivores, so they have a significantly lower risk of parasite contamination, especially if grain-fed. Adhering to sanitary standards, such as hygiene and vacuum sealing, protects the meat from external contaminants, as most bacteria concentrate on the surface. This makes steak safer than, for example, ground beef, where bacteria may be spread throughout the product. Searing the steak’s surface neutralizes any remaining bacterial risk.

By following these conditions and carefully choosing meat, beef can be safely enjoyed with minimal cooking. However, if you have concerns about the meat’s quality or storage, it’s best to avoid consuming it raw or partially cooked.

Useful tips and tricks for cooking the perfect steak

Cooking a steak involves more than just choosing the cooking time; it's about following a set of guidelines that help achieve the ideal flavor and texture. The following tips will help make your steak as tasty and juicy as possible, regardless of your preferred doneness level.

1. Take the steak out of the refrigerator before cooking. Let it sit at room temperature for 20-30 minutes. This allows the internal temperature to even out with the surface temperature, helping the steak cook more evenly.
2. Avoid salting or seasoning the steak before cooking. Salt draws moisture out of the meat, which can make it drier. If you want to enhance the natural flavor of the beef, serve the steak without seasoning or add it after cooking.
3. Do not wash or marinate the steak. Unlike other meats, high-quality beef does not require marinating or rinsing. The natural taste and texture of the meat will be best without pre-treatment.
4. Don’t flip the meat too often. For a perfect crust and even heat distribution, flip the steak only once. Also, try not to lift the meat off the pan to keep the juices inside.
5. Let the steak “rest” before serving. After cooking, allow the steak to rest for a few minutes. This helps the juices redistribute within the meat, making it juicier.
6. Use a cast-iron skillet for cooking. Cast iron retains heat exceptionally well, allowing for the perfect crust and even cooking.
7. To check steak doneness without a thermometer, you can use the hand method. Use the pad at the base of your thumb, which changes firmness depending on your finger positions. When relaxed, it resembles the softness of a Rare steak: soft and slightly springy. Touching your thumb and index finger together makes the pad feel firmer, like a Medium rare steak. Thumb and middle finger create a texture similar to Medium. Thumb and ring finger feel like Medium well, and thumb and pinky feel firm, like Well done. This method can help you gauge the steak’s doneness.