Perfect steak timer
Stop guessing. Choose your cut and we'll tell you exactly when to flip.
Rare
125°FMed Rare
135°FMedium
145°FThe "Reverse Sear" vs. Pan Sear
I genuinely hate seeing a good ribeye ruined by overcooking. If you’re using a pan, the key is a screaming hot surface and frequent flips (or the classic 2-3 minute per side rule). This timer assumes a high-heat pan sear. **Don't forget: the steak keeps cooking for 5 minutes after you take it off the heat.** This is called "carryover cooking," and it's the difference between Medium Rare and Medium.
How long should I rest my steak?
Rest for at least 5 minutes. This allows the juices to redistribute through the meat. If you cut it immediately, all that flavor will just run out onto the board.
What if my steak is cold from the fridge?
Ideally, take it out 30 minutes before cooking. A cold steak cooks unevenly—the outside burns before the inside even gets warm.