Steak Cook Time Calculator (grilling time by thickness & doneness)

Understanding the steak cook time calculator — concept and principle

This calculator gives a grilling time for a boneless steak from its cut, thickness, type of grill and doneness, plus the internal temperature to aim for and how long to rest it. Use it as a starting point for a barbecue, then confirm with a thermometer.

Use the time to start checking; the thermometer decides when it is done.

How it is calculated

The times come from a published grilling chart of total minutes over medium heat:

For each cut and thickness the chart gives one range, from medium rare (145 °F / 63 °C) to medium (160 °F / 71 °C).
Medium rare uses the short end of the range; medium uses the long end.
Per side if turned once = total time ÷ 2.
Target temperature: 145 °F for medium rare and 160 °F for medium. For 1½-inch ribeye and tenderloin the chart says remove at 140 / 155 °F, and for 1½-inch top sirloin at 135 / 150 °F, because the heat keeps rising during a 5-minute rest.
Rest: 3 minutes for thinner steaks and 5 minutes for 1½ inches. °C = (°F − 32) × 5 ÷ 9.

The principle

Heat moves into meat by conduction from the surface, so the time to warm the centre grows faster than the thickness: a steak twice as thick needs more than twice the time. That is why the chart has separate rows for each thickness. After the steak comes off the grill, the hot outer layer keeps pushing heat inward, which is called carry-over cooking; resting also lets juices settle. The US Department of Agriculture lists 145 °F with a 3-minute rest as the safe minimum for whole beef steaks.

Worked example

Default inputs: boneless ribeye, 1 in (2.5 cm), charcoal grill, medium rare.

The chart range for a 1-inch ribeye on charcoal is 10–14 minutes, shown as 10–14 min.
Medium rare takes the short end: 10 min total.
Turned once: 10 ÷ 2 = 5 minutes per side.
Take it off at 145 °F, which is (145 − 32) × 5 ÷ 9 = 62.8, shown as 63 °C.
Rest 3 minutes before cutting.

How to read the result

Read the time as when to start checking, not when to stop. Grills vary with coal amount, wind, lid use and the steak's starting temperature, so push an instant-read thermometer into the side of the thickest part. If the steak reaches the target early, take it off. If it is short, give it another minute and check again.

Common mistakes

Timing by the clock only, without a thermometer.
Measuring the temperature too near the surface or touching the grate.
Cutting immediately, so juices run onto the board.

Keep in mind: These times are a guide for typical conditions. Food safety depends on the internal temperature, so check it every time, especially for guests who are pregnant, elderly or have weak immunity.

Frequently asked questions

How long do I grill a 1-inch steak for medium rare?

About 10 minutes in total over medium charcoal heat, around 5 minutes per side, then check for 145 °F.

Should I let steak rest?

Yes, about 3–5 minutes. The centre keeps warming and the juices settle.

What is the hand test for medium heat?

The chart describes medium charcoal heat as being able to hold your hand above the grate for about 4 seconds.

Sources: Cattlemen's Beef Board and National Cattlemen's Beef Association, "Beef. It's What's For Dinner — Grilling Guidelines" · USDA Food Safety and Inspection Service, "Safe Minimum Internal Temperature Chart"

Checked 9 Nov 2026. Beef. It’s What’s For Dinner (Cattlemen’s Beef Board and National Cattlemen’s Beef Association), “Grilling Guidelines” chart — total minutes, medium rare (145 °F) to medium (160 °F); safe minimum 145 °F plus 3-minute rest: USDA FSIS, “Safe Minimum Internal Temperature Chart”.

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