Steak Cooking Time Calculator
Choose your cut, measure the thickness and pick how you like it cooked for the time on each side.
Thickness matters far more than weight. A thin 2cm steak and a thick 4cm steak of the same weight need very different times.
Answer
2.5 minutes per side
What to do
- 1Take the steak out of the fridge 30 minutes before cooking and pat it completely dry.
- 2Get a heavy pan properly hot, hot enough that a drop of oil shimmers straight away.
- 3Cook for 2.5 minutes on each side without moving it.
- 4Rest it on a warm plate for 5 minutes. It keeps cooking while it rests, which is why the resting time is part of the timing and not an optional extra.
How to check it is done
- Render the strip of fat along the edge first by standing the steak on it for a minute.
- A thermometer is the only reliable way to hit a doneness exactly. Pressing the steak tells you something, but not enough.
Next step
Food safety
- Whole cuts of beef and lamb can be served pink in the middle provided the outside is fully cooked, because bacteria sit on the surface. Mince, burgers, sausages, kebabs and rolled joints must be cooked all the way through.
- Cooking times are a guide only. Ovens, joints and starting temperatures vary, so always check the food is cooked before serving rather than relying on the clock.
Source: Food Standards Agency, Cooking your food: whole cuts of meat (GOV.UK) · Reviewed 2026-09-11 · Guidance version 2.0.0
Source: Food Standards Agency, Cooking your food: whole cuts of meat (GOV.UK) · Reviewed 2026-09-11 · Guidance version 2.0.0
Reference and detail
Thickness matters more than weight
Two steaks of the same weight can need very different times if one is thin and wide and the other is thick and narrow. Measure the thickest part with a ruler, 2cm and 4cm steaks are not close to the same thing.
Before it hits the pan
Take the steak out of the fridge 30 minutes ahead, pat it completely dry and salt it just before cooking. A wet steak steams rather than browns. Get the pan properly hot before the steak goes anywhere near it, and only turn it when it releases easily.
Resting is not optional
Rest the steak for about half its cooking time, loosely covered, somewhere warm. Cut into it straight away and the juices run out onto the board instead of staying in the meat.
Rare steak and food safety
Whole cuts of beef can safely be served pink, because any bacteria are on the outside and a hot pan deals with the surface. That does not apply to burgers, mince, or any steak that has been rolled, tenderised or needled. Those must be cooked right through.
Questions and answers
Questions about cooking steak
Does steak thickness matter more than its weight?
Yes. Two steaks of the same weight can need very different times if one is thin and wide and the other is thick and narrow. Measure the thickest part with a ruler rather than judging by eye.
Should steak be cold or at room temperature before it goes in the pan?
Take it out of the fridge about 30 minutes ahead, pat it completely dry and salt it just before cooking. A wet steak steams instead of browning.
Is it safe to eat steak pink or rare?
Yes, for a whole cut of beef, because any bacteria sit on the outer surface and a hot pan deals with that surface. This does not apply to burgers, mince, or steak that has been rolled, tenderised or needled. Those must be cooked all the way through.
Food safety
Whole cuts of beef and lamb can be served pink in the middle provided the outside is fully cooked, because bacteria sit on the surface. Mince, burgers, sausages, kebabs and rolled joints must be cooked all the way through.
Source: Food Standards Agency, Cooking your food: whole cuts of meat (GOV.UK) · Reviewed 2026-09-11 · Guidance version 2.0.0
How long should steak rest before serving?
Around half its cooking time, loosely covered somewhere warm. Cutting into it straight away lets the juices run onto the board instead of staying in the meat.
Can I cook steak in an air fryer instead of a pan?
Steak can be finished in an air fryer, though a hot pan or a grill gives a better crust from direct contact.
Safety guidance reviewed against Food Standards Agency sources on 11 September 2026. How we calculate cooking times and safety guidance.