Kitchen TimerSteak timer, with a reminder to flip
For a steak about 1 inch (2.5 cm) thick in a very hot pan. Kitchen Timer buzzes when it is time to flip, then again when the steak is done.
| Doneness | Per side | Inside temperature | Start |
|---|---|---|---|
| Rare | 2½ minutes | 120-125°F (49-52°C) | Start rare |
| Medium-rare | 3½ minutes | 130-135°F (54-57°C) | Start medium-rare |
| Medium | 4½ minutes | 140-145°F (60-63°C) | Start medium |
| Well-done | 6 minutes | 160°F (71°C) | Start well-done |
Then let it rest for 5 minutes before cutting. Start the resting timer
Add "Steak night" to Kitchen Timer (medium-rare plus resting)
How to pan-sear a steak
- Take the steak out of the fridge 30 minutes early and pat it dry. Salt it well.
- Heat a heavy pan (cast iron is ideal) until it is smoking hot. Add a little oil.
- Lay the steak in, start the timer, and leave it alone.
- Flip when Kitchen Timer buzzes.
- When it rings again, check the inside with a thermometer, then rest the steak on a board.
Adjusting the time
- Thicker steak (1½ inches): add about 1 to 2 minutes per side, or finish it in a 400°F (200°C) oven.
- Thinner steak (½ inch): about half the time.
- The thermometer decides, not the clock. Pans and stoves vary.
Food safety: the USDA recommends cooking whole cuts of beef to 145°F (63°C) and resting them for 3 minutes. Rare and medium-rare steaks are below that.
Questions
How long do you cook a steak for medium-rare?
About 3½ minutes per side for a 1-inch steak in a hot pan, until 130-135°F inside, then rest 5 minutes.
How often should I flip a steak?
Once is enough. Kitchen Timer buzzes at the halfway point. If you like flipping often, make your own timer with a reminder every minute.
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