Steak Doneness Timer
Set your steak's thickness and target doneness for per-side searing times, a flip cue, and a rest timer, with the target internal temperature shown in both Fahrenheit and Celsius.
Built by the AbraCalc team
How to play
- Choose your target doneness from Rare to Well and see the target internal temperature in both F and C.
- Drag the thickness slider to match your cut — thicker steaks and more-done targets add time per side.
- Tap Start Searing for a fullscreen run: Side 1 counts down, a FLIP cue interrupts you at the right moment, then Side 2 begins.
- After Side 2, the REST phase starts automatically — let it finish before you cut, so the juices stay in the steak instead of on the board.
Steak doneness comes down to internal temperature, but a timer can get you close if you know your steak's thickness and how hard your pan is going. This tool starts from a 1-inch, medium-rare baseline of about 3.5 minutes a side and scales up for thicker cuts and further-done targets, then walks you through side one, a flip cue, side two, and a rest period long enough for the juices to redistribute. Target temperatures for rare through well-done are shown in both Fahrenheit and Celsius so you know what you're aiming for, whether or not you're also using a thermometer.
Frequently asked questions
- Should I trust this timer over a meat thermometer?
- No — a thermometer is the more accurate tool and we'd rather say that plainly than oversell a countdown. Pan thickness, stove power, steak starting temperature, and even how much oil is in the pan all shift real cook time. Use this timer as a strong starting estimate and confirm doneness with an instant-read thermometer near the target internal temperature shown.
- Why does a thicker steak need more time per side, not just more total time?
- Heat has to travel further from the seared surface to the center of a thick steak before the middle reaches your target temperature, so each side needs a longer sear, not just an extra flip. The timer's per-side minutes scale up with the thickness slider for exactly this reason.
- Why bother resting the steak — can't I just eat it right off the pan?
- During cooking, muscle fibers tighten and push juice toward the center of the steak. Resting for several minutes lets those fibers relax and the juice redistribute evenly, so when you cut it the juice stays in the meat instead of pooling on the cutting board. Thicker steaks need proportionally longer rests, which is why the rest timer scales with your thickness setting.