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how long to cook medium rare steak

For a typical 1-inch (2.5 cm) steak, aim for about 4–5 minutes per side over high heat to reach medium rare, but always confirm with temperature rather than time alone.

Quick Scoop (the ultra-short answer)

  • Pan or grill on high heat.
  • 1-inch steak: 4–5 minutes per side for medium rare.
  • Target internal temp: pull at 130–135°F (54–57°C), let rest to finish around 135–140°F (57–60°C).

Think of the minutes as a rough guide and the thermometer as the truth.

Key times by thickness

These are ballpark times for high heat (cast-iron skillet or hot grill), turning once:

  • 0.75 inch (2 cm): about 3–4 minutes per side.
  • 1 inch (2.5 cm): about 4–5 minutes per side.
  • 1.5 inches (4 cm): about 6–7 minutes per side (or use reverse sear).
  • 2 inches (5 cm): about 8–9 minutes per side if cooking entirely on high heat, but many cooks switch to reverse sear to avoid overcooking the outside.

Internal doneness guide:

  • Rare: pull at 120–125°F (49–52°C).
  • Medium rare: pull at 130–135°F (54–57°C).
  • Medium: pull at 135–140°F (57–60°C).

These pull temps climb a few degrees while the steak rests.

Simple step-by-step

  1. Take steak out of the fridge 20–30 minutes before cooking so it isn’t ice cold in the center.
  2. Pat dry, season generously with salt and pepper.
  3. Heat pan or grill until very hot.
  4. Add a thin layer of high-smoke-point oil, then add the steak.
  5. Cook for the time that matches your thickness (e.g., 4–5 minutes per side for 1 inch), flipping once.
  1. Check internal temperature in the thickest part; remove at 130–135°F for medium rare.
  1. Let rest 5–10 minutes so juices redistribute before slicing.

Example: A 1-inch ribeye in a hot skillet might hit medium rare in about 3–4 minutes per side if your heat is intense, or closer to 4–5 minutes if it’s a bit less fierce.

Oven and reverse-sear options

If you like finishing in the oven:

  • Sear both sides in a hot pan for 2–3 minutes per side.
  • Move to a 400°F (204°C) oven for about 5–10 minutes, depending on thickness, until the center reaches 130–135°F.

For thick steaks (1.5–2 inches):

  • Use reverse sear: cook gently in a low oven first, then sear in a very hot pan to get a crust without blowing past medium rare in the center.

Trendy “steakhouse at home” notes

Recently, more home cooks are copying restaurant techniques: very hot cast- iron pans, finishing with butter and aromatics, and relying on instant-read thermometers instead of guessing by time alone. This is what gives you that deep crust outside and a warm red center inside without needing a professional grill.

Bottom note: Information gathered from public forums or data available on the internet and portrayed here.