For a typical 1–1.5 inch steak, expect about 8–12 minutes total cooking time for medium-rare, but the most reliable way is to cook to temperature, not time, using a meat thermometer.

Key timings by doneness

Times below assume a steak about 1–1.5 inches thick, cooked over medium‑high heat in a pan or on a grill. Always let the steak rest 5–10 minutes afterward so juices redistribute.

  • Rare (cool red center) :
    • 2–3 minutes per side pan‑searing or grilling, or about 8–10 minutes total in a hot oven after searing.
  • Medium‑rare (warm red/pink center) :
    • 3–4 minutes per side in a pan or on the grill, or about 8–10 minutes in a 450°F (230°C) oven after a quick sear.
  • Medium (warm pink center) :
    • Around 4–5 minutes per side, or 10–15 minutes total for oven or grill depending on thickness.
  • Medium‑well to well‑done :
    • 5–7 minutes per side or longer, often 12–20 minutes total, watching closely to avoid drying out.

Internal temperatures cheat sheet

Use an instant‑read thermometer in the thickest part of the steak and pull it off the heat a few degrees before your target (it keeps cooking as it rests).

  • Rare: 115–125°F (46–52°C)
  • Medium‑rare: 125–135°F (52–57°C)
  • Medium: 135–145°F (57–63°C)
  • Medium‑well: 145–155°F (63–68°C)
  • Well‑done: 160°F (71°C) and above.

Thickness and cut matter

Thicker or leaner steaks need more time and gentler heat.

  • Thin steaks (about 2 cm / ¾ inch): often done with 1–3 minutes per side depending on doneness.
  • Thick steaks (3–4 cm / 1¼–1½ inches): usually 3–5 minutes per side plus extra time in oven or indirect heat for anything beyond rare.
  • Fillet vs sirloin: fillet tends to cook a bit faster due to shape and tenderness; sirloin often needs slightly different timings for the same doneness.

Simple step‑by‑step (pan‑seared)

  1. Pat steak dry, season with salt and pepper.
  2. Preheat a heavy pan over medium‑high until very hot.
  3. Add a little high‑smoke‑point oil, then the steak.
  4. Sear 2–4 minutes per side depending on thickness and desired doneness.
  5. Check temp; if not done, lower heat and cook another 1–2 minutes per side, checking frequently.
  1. Rest 5–10 minutes before slicing.

Quick HTML table (times as ranges are normal)

html

<table>
  <thead>
    <tr>
      <th>Doneness</th>
      <th>Internal temp</th>
      <th>Approx. time per side (1–1.5&quot; steak)</th>
    </tr>
  </thead>
  <tbody>
    <tr>
      <td>Rare</td>
      <td>115–125°F / 46–52°C</td>
      <td>2–3 min</td>
    </tr>
    <tr>
      <td>Medium-rare</td>
      <td>125–135°F / 52–57°C</td>
      <td>3–4 min</td>
    </tr>
    <tr>
      <td>Medium</td>
      <td>135–145°F / 57–63°C</td>
      <td>4–5 min</td>
    </tr>
    <tr>
      <td>Medium-well</td>
      <td>145–155°F / 63–68°C</td>
      <td>5–6 min</td>
    </tr>
    <tr>
      <td>Well-done</td>
      <td>160°F+ / 71°C+</td>
      <td>6–7+ min</td>
    </tr>
  </tbody>
</table>

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