The standard approach for a medium-rare steak is to aim for an internal temperature of about 130–135°F (54–57°C) and let the steak rest to finish cooking. Key options by method and thickness
- Pan-seared (1-inch to 1.5-inch thick):
- Sear in hot pan 3–4 minutes per side for medium-rare, then check with a thermometer and finish as needed. Rest 5–10 minutes before slicing. The resting allows carryover cooking to finish toward the target range.
- Oven finish (after searing):
- Sear 2–3 minutes per side, then transfer to a preheated oven (around 400°F / 200°C) and roast 4–8 minutes, depending on thickness, until the center reaches about 130–135°F. Rest before serving.
- Thick-cut steaks (2 inches or more):
- Sear 2–3 minutes per side on high heat, then finish in an oven at 400°F (200°C) for about 6–10 minutes, checking with a thermometer to reach 130–135°F, followed by a rest.
Tips to ensure reliability
- Use a reliable meat thermometer and monitor the internal temperature rather than relying on time alone.
- Let steaks rest for 5–10 minutes after cooking; the temperature will rise a few more degrees during resting (carryover cooking).
- Thickness and steak type (ribeye, sirloin, filet) influence exact times; adjust slightly and verify with a thermometer.
- If pan-searing indoors, avoid overcrowding the pan to ensure even browning; work in batches if needed.
Direct answer: cook times to target medium-rare are typically around 3–4 minutes per side for 1-inch to 1.5-inch steaks in a hot pan, with a thermometer guiding you to about 130–135°F (54–57°C) and a 5–10 minute rest. For thicker cuts, plan on finishing in the oven after a brief sear, totaling roughly 6–10 additional minutes of oven time, plus the rest.
