Estimate steak doneness, target temperature, pull temperature, cooking time, rest time, and serving size for rare, medium rare, medium, medium well, and well done steak.
Choose doneness:
Select rare, medium rare, medium, medium well, or well done.
Enter steak details:
Add thickness, weight, cooking method, starting temperature, and rest time.
Review pull temperature:
The calculator subtracts carryover heat from the target temperature so you know when to remove the steak from heat.
A steak doneness calculator helps plan cooking time and temperature so steak is pulled at the right moment.
This is useful for ribeye, strip steak, filet mignon, sirloin, porterhouse, T-bone, flank steak, grilling, pan searing, broiling, and reverse searing.
Your result shows the target doneness temperature, estimated pull temperature, cook time estimate, check range, rest time, and serving estimate. Actual steak doneness depends on thickness, heat level, pan or grill temperature, and thermometer accuracy.
Medium rare steak is commonly around 135°F final internal temperature. Many cooks pull it a few degrees earlier to allow for carryover cooking.
Pull steak below the target doneness temperature. For example, if your target is 135°F and carryover is 5°F, pull around 130°F.
Many steaks rest about 5 to 10 minutes. Thicker steaks and larger cuts may benefit from a longer rest.
No. Time is only an estimate. Steak doneness is best checked with an instant-read thermometer inserted into the thickest part.