Steak Cooking Chart: Mastering Restaurant-Style Steaks—Perfectly Seared Every Time

Grilling a restaurant-style steak isn’t as intimidating as it seems—with the right cooking chart, you can consistently achieve juicy, caramelized perfect steaks that look and taste like they came from a fine dining kitchen. Whether you run a high-end restaurant or cook at home, mastering the steak cooking chart ensures every cut is cooked exactly to your vision of medium-rare, medium, or well-done.

In this comprehensive guide, we’ll walk you through a detailed steak cooking chart, cooking time guidelines by cut and thickness, key temperature tracking tips, and pro advice to elevate your steak service. Say goodbye to overcooked or unevenly cooked steaks—and hello to restaurant-quality results.

Understanding the Context

Why You Need a Steak Cooking Chart

A well-structured steak cooking chart isn’t just a reference—it’s your roadmap to consistency and creativity. It helps:

Achieve your exact doneness: Rare, medium-rare, medium, medium-well, or well-done—all precise.
Prevent overcooking: Avoid dry, tough steaks with precise timing.
Improve presentation: Perfect seared crust and consistent texture every time.
Streamline kitchen workflow: Train staff with clear, simple instructions.

steak Cooking Chart That’ll Make Your Restaurant-Style Steaks Look Easy (And Perfect)!

Key Insights

Our step-by-step steak cooking chart will simplify your process and boost customer satisfaction.

The Ultimate Steak Cooking Chart: Cook Times by Cut & Thickness

Use this chart as your go-to guide for perfect steak results:

| Steak Cut | Recommended Species | Steak Thickness | Cooking Time at High Heat | Rest Time | Internal Temp |
|-----------------------|-------------------------|----------------------|--------------------------------|----------------|-------------------|
| Ribeye | Angus, Wagyu | 1.5–3 inches (40–75g)| 3–5 minutes per side | 5–7 minutes | 130–135°F (54–57°C) for medium-rare |
| New York Strip (Strip Steak) | Angus, Beef | 1.5–2 inches (38–50g)| 4–6 minutes per side | 5–8 minutes | 130–135°F (54–57°C) for medium-rare |
| Filet Mignon (Tenderloin) | Angus, Wagyu | 1.5–2 inches (38–50g)| 3–5 minutes per side | 3–5 minutes | 130–135°F (54–57°C) for medium |
| Flank | Flank, Skirt | 1-inch (25g) | 8–10 minutes per side (fast searing!) | 2–3 minutes | 130–140°F (54–60°C) safe temp |
| Hanger Steak | Hanger, Parallel-cut | 1.5–2 inches (38–50g)| 5–6 minutes per side | 3–4 minutes | 130–135°F (54–57°C) for medium-rare |

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Final Thoughts

> Note: Always use a meat thermometer for accuracy, especially with 1.5-inch steaks.

Mastering Temperature: The Key to Perfect Doneness

Acipes chart depends heavily on internal temperature rather than time alone—especially with thicker cuts. Here are ideal temps for typical doneness levels:

Rare: 125–130°F (52–54°C) — tender core with warm edges
Medium-Rare: 130–135°F (54–57°C) — juicy with balanced doneness
Medium: 135–145°F (57–63°C) — tender but with full flavor
Well-Done: 160°F (71°C) — fully cooked, no risk but can lose moisture

Use a digital meat thermometer inserted into the thickest part, avoiding bone.

Pro Tips for Flawless Results Using Your Cooking Chart

Bring steaks to room temperature first: For even cooking.
Preheat your grill or pan: High heat maximum—sear quickly to lock in juices.
Season generously: Salt and pepper immediately before cooking.
Let steaks rest: Invest 5–8 minutes after cooking for juicy results.
Use a colorful grill deck: Prevents sticking and enhances crust development.
Rest on a cutting board, not foil: Uncovers reduce moisture loss.
Double-check temps twice: One via thermometer, one by feel.