Estimate minutes per side from steak thickness and a minutes-per-centimetre rate.
| Per side (min) | – |
| Both sides (min) | – |
Use this steak time calculator for a week-night pan steak when you do not want to cut in to check. A probe thermometer still beats any chart; reverse-sear and sous-vide ignore these numbers, and resting is extra.
Minutes per side = thickness in centimetres × minutes per centimetre per side. The default 2.5 min/cm is a hot-pan medium sketch. Both sides is twice that, with no extra for a thick reverse-sear. Thickness can be centimetres or inches; minutes per centimetre always apply to canonical centimetres even if you display thickness in inches.
Thickness: Steak thickness. 2.5 cm is about an inch, a typical sirloin.
Min / cm / side: Minutes per centimetre per side. 2.5 is a hot pan toward medium; lower it for rare, raise it for a cooler pan.
Per side (min): Approximate minutes on each side.
Both sides (min): Twice the per-side time.
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