How Long To Cook Inch Thick Steak
A one-inch thick steak needs roughly 4 to 5 minutes per side over high heat for medium-rare. That said, the real answer to how long to cook inch thick steak depends on your desired doneness, your cooking method, and how long you let the meat rest afterward.
Below you’ll find exact times for every doneness level, plus simple steps that work on a grill, in a cast iron pan, or under a broiler.
How Long To Cook Inch Thick Steak
Use this chart as your starting point. Times assume a steak taken straight from the fridge and cooked over high heat. If your steak sits at room temperature for 30 minutes first, shave about 30 seconds off each side.
- Rare (120 to 125°F): 3 to 4 minutes per side
- Medium-rare (130 to 135°F): 4 to 5 minutes per side
- Medium (140 to 145°F): 5 to 6 minutes per side
- Medium-well (150 to 155°F): 6 to 7 minutes per side
- Well done (160°F and up): 8 to 9 minutes per side
These numbers work for ribeye, sirloin, strip, and most other cuts that are about one inch thick. A thermometer is the only way to be sure, so check the internal temp about one minute before your target time.
Why Thickness Changes Everything
A one-inch steak is the sweet spot for fast cooking. It’s thick enough to build a crust without overcooking the middle, but thin enough that high heat works fine.
If your steak is closer to 3/4 inch, cut the time to 3 minutes per side. If it’s 1 1/4 inches, add a minute per side and finish it in a 400°F oven.
Step By Step Cooking Method
Follow these steps for a reliable result every time.
- Pat the steak dry with paper towels. Wet meat steams instead of sears.
- Season both sides with salt and pepper right before cooking.
- Heat your pan or grill until it’s smoking hot. Add a high smoke point oil like canola.
- Place the steak down and leave it alone for 4 to 5 minutes.
- Flip once and cook another 4 to 5 minutes for medium-rare.
- Check the internal temperature with an instant read thermometer.
- Move the steak to a cutting board and rest it for 5 to 10 minutes.
- Slice against the grain and serve.
Resting Time Matters As Much As Cooking Time
This is the step most people skip, and it shows on the plate. When you pull a steak off the heat, the juices are still moving toward the center.
Cut it right away and those juices run out, leaving dry meat. Wait 5 to 10 minutes and the juices redistribute through the whole steak.
For a one-inch steak, 5 minutes of rest is the minimum. Ten minutes is better if you can wait. Cover it loosely with foil to keep it warm, but don’t wrap it tight or the crust goes soft.
Grill Vs Cast Iron Vs Broiler
Your cooking method changes the timing a little, so adjust as needed.
Grill Times For A One Inch Steak
- High heat, lid open: 4 to 5 minutes per side for medium-rare
- High heat, lid closed: 3 to 4 minutes per side
- Move the steak to a cooler zone if flare ups get out of hand
Cast Iron Skillet Times
A cast iron pan holds heat better then most cookware, so your sear is fast and even. Use 4 minutes per side for medium-rare, then rest.
For a thicker crust, add a tablespoon of butter in the last minute and spoon it over the top.
Broiler Times
Set the oven rack 4 inches below the broiler element. Cook 4 to 5 minutes per side, flipping once. Watch it closely, because broilers burn fast.
Tips For A Better Steak Every Time
- Buy steaks that are at least one inch thick. Thin cuts overcook in a hurry.
- Let the meat sit out for 20 to 30 minutes before cooking.
- Use a meat thermometer. Guessing by color is unreliable.
- Don’t crowd the pan. Two steaks max in a standard skillet.
- Slice against the grain for a more tender bite.
- Salt generously. A one-inch steak can handle it.
One more thing. Ovens and grills all run a bit different, so treat every time in this guide as a starting point. After two or three steaks you’ll know exactly how your setup behaves.
Write down the time and temp that worked for you. Next time you won’t have to think about how long to cook inch thick steak at all.