For a 1‑inch steak, most home cooks use 2–8 minutes per side depending on doneness and heat, plus a short rest.

Quick Scoop

Here’s a simple timing guide for a 1‑inch steak over medium‑high heat (cast‑iron pan or hot grill), starting from room temperature:

  • Rare: 2–3 minutes per side, internal temp about 125°F (52°C).
  • Medium‑rare: 3–4 minutes per side, internal temp about 130–135°F (54–57°C).
  • Medium: 4–5 minutes per side, internal temp about 140–145°F (60–63°C).
  • Medium‑well: 5–6 minutes per side, internal temp about 150°F (66°C).
  • Well‑done: 6–7 minutes per side, internal temp 160°F+ (71°C+).

Always rest the steak 5–10 minutes after cooking so the juices redistribute and the center finishes coming up a few degrees.

Handy HTML table (copy‑paste ready)

html

<table>
  <thead>
    <tr>
      <th>Doneness</th>
      <th>Target Internal Temp</th>
      <th>Approx. Time per Side (1&quot; steak)</th>
    </tr>
  </thead>
  <tbody>
    <tr>
      <td>Rare</td>
      <td>125°F / 52°C</td>
      <td>2–3 minutes</td>
    </tr>
    <tr>
      <td>Medium-rare</td>
      <td>130–135°F / 54–57°C</td>
      <td>3–4 minutes</td>
    </tr>
    <tr>
      <td>Medium</td>
      <td>140–145°F / 60–63°C</td>
      <td>4–5 minutes</td>
    </tr>
    <tr>
      <td>Medium-well</td>
      <td>150°F / 66°C</td>
      <td>5–6 minutes</td>
    </tr>
    <tr>
      <td>Well-done</td>
      <td>160°F+ / 71°C+</td>
      <td>6–7 minutes</td>
    </tr>
  </tbody>
</table>

Quick step‑by‑step

  1. Pat steak dry and season generously with salt and pepper.
  2. Preheat pan or grill until very hot.
  3. Add a little high‑smoke‑point oil, then steak.
  4. Sear for the time above, flipping once (or a few times if you prefer), until it hits your target temp. Use an instant‑read thermometer for accuracy.
  1. Rest on a warm plate 5–10 minutes before slicing.

One more practical example

If you want a juicy medium‑rare 1‑inch ribeye in a hot cast‑iron pan: cook about 3–4 minutes per side, add butter and herbs in the last minute, then rest 7 minutes before serving.

TL;DR: for a 1‑inch steak, think 3–4 minutes per side for medium‑rare on medium‑high heat, plus a short rest, and always go by internal temperature for best results.

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