Updated 30 September 2026
How long to cook steak depends on three things: how thick it is, how hot your pan is, and how you like it. Weight matters far less than thickness. A thin 6oz steak can be medium in 5 minutes; a thick 8oz fillet may need the oven. This guide gives steak cooking times by thickness and doneness, core temperatures to aim for, and how each cut behaves, so you can cook any steak with confidence.
Steak cooking times by thickness
Total cooking time in a very hot, heavy pan, turning every minute. Rest the steak for about half the cooking time afterwards.
| Doneness | 1.5cm | 2cm (typical 6oz) | 3cm (typical 8oz) | 4cm+ |
|---|---|---|---|---|
| Rare | 2–3 minutes | 3–4 minutes | 4–5 minutes | Sear 4–5 minutes, then oven 4–6 minutes |
| Medium-rare | 3–4 minutes | 4–5 minutes | 6–7 minutes | Sear, then oven 6–8 minutes |
| Medium | 4–5 minutes | 6 minutes | 8–9 minutes | Sear, then oven 8–10 minutes |
| Medium-well | 5–6 minutes | 7–8 minutes | 10–11 minutes | Sear, then oven 10–12 minutes |
| Well done | 6–8 minutes | 9–10 minutes | 12–14 minutes | Sear, then oven 12–15 minutes |
Oven finish at 200°C (180°C fan). These are guides: every hob and pan is different, so a thermometer is the surest check.
Steak core temperatures
| Doneness | Take it off the heat at | After resting | What it looks like |
|---|---|---|---|
| Rare | about 48–50°C | about 50–52°C | Deep red centre |
| Medium-rare | about 52–54°C | about 55–57°C | Red-pink, warm |
| Medium | about 57–58°C | about 60–63°C | Pink |
| Medium-well | about 63–65°C | about 65–68°C | A trace of pink |
| Well done | about 68°C | 70°C+ | No pink |
These are the usual ranges used by chefs and thermometer guides. The steak keeps cooking for a couple of degrees while it rests. Whole steaks of beef can be served pink once the outside is well seared; burgers and minced beef must be cooked through.
How long to cook steak by cut
- Sirloin: render the fat edge first, then use the table. A 3cm sirloin is medium-rare in 6–7 minutes. See how to cook sirloin steak.
- Ribeye: take it to at least medium-rare so the fat renders; a touch longer than sirloin at the same thickness. See how to cook ribeye steak.
- Rump: firmer, so it's best rare to medium and sliced across the grain. See how to cook rump steak.
- Fillet: lean and thick, so it often needs a sear then the oven. Don't go past medium. See how to cook fillet steak.
- T-bone and tomahawk: big, bone-in and thick; sear and finish in the oven, or reverse sear. See how to cook a tomahawk steak.
- Minute steak: 30–60 seconds a side. See minute steak.
How long to cook fillet steak
A typical 6oz fillet is 3–4cm thick. For medium-rare, sear for 2 minutes a side and 30 seconds on the edges, baste with butter for a minute, and rest. For a thicker fillet, sear, then finish in the oven at 200°C for 5–7 minutes. Our Fillet Steak 2x 6oz (£18.99) suit this.
How long to cook sirloin steak medium-rare
For a 2cm sirloin, 4–5 minutes in total; for a 3cm sirloin like our Sirloin Steak 2x 8oz (£11.99), 6–7 minutes, turning every minute. Rest for 4–5 minutes.
How long to cook a gammon steak
Gammon steak is different: it's cured pork, so it must be cooked through. An 8oz gammon steak about 1.5cm thick takes 4–5 minutes a side in a frying pan over a medium-high heat, 5–6 minutes a side under a hot grill, or 10–12 minutes at 180°C in the air fryer. It's done when it's steaming hot throughout with clear juices. See how to cook gammon steaks and gammon steak in the air fryer.
Five rules for perfect steak timing
- Room temperature first. 20–30 minutes out of the fridge helps it cook evenly.
- Dry surface. Pat it dry for a proper crust.
- Very hot pan. Let it smoke before the steak goes in.
- Turn often. Every minute gives an even crust and less grey band.
- Rest. About half the cooking time, on a warm plate.
Cooking steak from frozen
It can be done, but it's harder to control. If you must, sear it hard from frozen, then finish in a 180°C oven, allowing roughly 50% longer. Thawing overnight in the fridge gives better results. See how to cook frozen steaks.
Other methods
- Grill: preheat to high and allow slightly longer than pan times.
- Air fryer: 200°C, about 8–12 minutes for a 2–3cm steak, turning halfway. See steak in the air fryer.
- Reverse sear: best for very thick steaks. See reverse sear a 16oz steak.
For choosing a cut, see our types of steak guide, and browse all steaks.
How to cook steak in a pan
Take the steak out of the fridge 20–30 minutes before cooking and pat it dry. Heat a heavy frying pan until it is smoking, add a little oil, season the steak with salt just before it goes in, and turn it every minute so it browns evenly. In the last minute add a knob of butter, garlic and thyme and spoon it over. Use the times table above, or a thermometer and our steak doneness chart, then rest it.
How to cook steak in the oven
For steaks 4cm and thicker, sear in a very hot pan on both sides and the fat edge, then finish in the oven at 200°C (180°C fan) until the centre reaches your target temperature. Thick cuts such as a tomahawk steak are best reverse-seared: see how to reverse sear a steak.
How to grill, BBQ or air fry steak
Under the grill or on the BBQ, get the heat as high as it goes and use a thermometer, as heat varies a lot. Our cut guides cover the BBQ sirloin and BBQ ribeye; for the air fryer see how to cook steak in the air fryer.
Which steak to buy
- Sirloin steak: flavour and a fat edge; how to cook sirloin
- Ribeye steak: the most marbled; how to cook ribeye
- Rump steak: big flavour, best value; how to cook rump
- Fillet steak: the most tender; how to cook fillet
- Tomahawk steak and T-Bone Steak 500-600g for sharing
Compare them in types of steak, or browse all beef steaks.
Shop the cuts in this guide
Cuts we don't stock right now: flat iron steak, hanger (onglet) steak, bavette, flank or skirt steak, picanha (rump cap), minute steak, Denver steak or tri-tip, wagyu (each page shows the closest cuts we do stock).
Related guides: steak sizes explained, how long to rest meat.
How we pack your order
Your order is packed at our butchery at St Stephen, near St Austell, in a double-walled box with a sealed thermal liner and gel ice packs, then delivered by DPD next-day on the day you choose. Free delivery over £85.
Extra strong boxWhite double-walled corrugated cardboard
Thermal linerAir-infused, padded and sealed
Gel ice packsRecyclable film, non-toxic food-grade gel
DPD deliveryOn the day you choose
How long to cook steak FAQs
How long do you cook a steak for medium?
About 6 minutes in total for a 2cm steak and 8–9 minutes for a 3cm steak, in a very hot pan, turning every minute. Aim for about 60–63°C after resting.
How long should you cook steak on each side?
Turning every minute gives the best results, but if you prefer to turn once, a 2cm steak needs about 2–2½ minutes a side for medium-rare.
How long should steak rest?
About half the cooking time: 3–5 minutes for most steaks, up to 10 minutes for very thick cuts.
How do I know when steak is done without a thermometer?
Press it: rare feels soft, medium-rare slightly springy, medium springy and firm, and well done firm. A thermometer is more reliable.
How long does a gammon steak take to cook?
About 8–10 minutes in total in a frying pan for an 8oz steak, turning once, until steaming hot with clear juices.
How do you cook a beef steak?
Bring it out of the fridge 20–30 minutes ahead, pat it dry, sear it in a smoking-hot pan with a little oil, turn it every minute, baste with butter at the end and rest it for about half the cooking time.
What is the best way to cook steak?
For most steaks up to 3cm thick, a very hot heavy frying pan, turning every minute. For thicker steaks, sear and finish in the oven, or reverse sear.
How do you know what temperature a steak is?
Use a probe thermometer in the centre: medium-rare is about 52–54°C off the heat. See the steak doneness chart.
How do I cook a medium-rare steak?
Very hot pan, 2–3 minutes a side for a 2cm steak, until about 52–54°C in the centre; rest 5 minutes.
