Tools

Steak cooking calculator

Pick thickness, doneness and method – get time per side, the temperature to pull it at and a step-by-step timer.

Steak thickness: 3 cm

1,5 cmWagyuRibeye 3 cmTomahawk7 cm

Doneness

Method

Pull at52 °C

Target55 °C

Total~14 min

Warm red – our pick for dry aged. Times are a guide – a thermometer is the only sure way.

The timer beeps at the end of each step – keep this page open.

How long to cook a 3 cm steak medium-rare?

In a very hot pan about 3.5–4 minutes per side, then rest 6 minutes. Pull it at 52 °C in the centre.

What is reverse sear?

The steak is cooked slowly at 110–120 °C to 6–8 °C below target, then seared briefly over the highest heat. Ideal for steaks over 4 cm.

Why rest a steak?

The core temperature rises another 2–4 °C and the juices redistribute so they don’t run out when you slice.