Beef Steak Cooking Calculator
Ribeye, filet mignon, NY strip, sirloin, and every other steak cut, dialed to your exact doneness.
Build Your Cook
Range for this cut: 0.75" – 2"
Ribeye
1.25" thick · Medium Rare
Instructions
- 1Preheat grill to 450-500°F and oil the grates.
- 2Sear over direct high heat, flipping once at the halfway mark.
- 3Move to indirect heat to finish if the outside browns before the center is at temp.
onlyrecipes.appRibeye · Grill
Pull temperature and total time (cook + rest) for every doneness across a range of thicknesses.
| Doneness | 0.75" | 1" | 1.5" | 1.75" | 2" |
|---|---|---|---|---|---|
| Rare | 120°F pull 8 min total | 120°F pull 10 min total | 120°F pull 15 min total | 120°F pull 17 min total | 120°F pull 19 min total |
| Medium Rare | 130°F pull 9 min total | 130°F pull 10 min total | 130°F pull 16 min total | 130°F pull 18 min total | 130°F pull 20 min total |
| Medium | 140°F pull 10 min total | 140°F pull 11 min total | 140°F pull 17 min total | 140°F pull 20 min total | 140°F pull 22 min total |
| Medium Well | 145°F pull 10 min total | 145°F pull 12 min total | 145°F pull 18 min total | 145°F pull 21 min total | 145°F pull 24 min total |
| Well Done | 155°F pull 11 min total | 155°F pull 13 min total | 155°F pull 20 min total | 155°F pull 23 min total | 155°F pull 26 min total |
onlyrecipes.appHow the Beef Steak Cooking Calculator Works
This calculator combines your cut, thickness, cooking method, and target doneness into a pull temperature and cook time based on standard heat-transfer rates for each method. Because every grill, oven, and stovetop runs a little differently, treat the time as a strong estimate and the pull temperature as the real finish line — always confirm with an instant-read thermometer in the thickest part of the meat.
Why Pull Temperature Matters More Than the Clock
Carryover cooking means the internal temperature keeps climbing for several minutes after the meat leaves the heat, as residual heat in the exterior continues moving inward. Pulling at the lower temperature shown above and resting for the time listed gets you to the true target temperature without overshooting into an overcooked result.