What does this tool do?
Thickness, starting temperature and doneness drive cooking time more than weight for quick-cooked cuts. This calculator uses minutes per centimetre per side, then shows a realistic rest time and the internal temperature to aim for.
The Formula
Total time = thickness × minutes per cm per side × 2 × starting-temperature factor; rest 5 minFrequently Asked Questions
Should I let meat come to room temperature first?
For thin cuts the difference is small, but a thick steak cooks more evenly from room temperature. Keep food out of the fridge for no more than 30 minutes and never leave it warm for hours.
How do I know when the meat is done?
Use an instant-read thermometer in the thickest part, avoiding bone and fat. Rest the meat for 5 minutes before slicing so the juices redistribute.