What does this tool do?
A steak continues cooking as it rests, so it should come off the heat a few degrees below the final target. This calculator gives the target temperature, the pull temperature, a searing estimate based on thickness and a minimum rest time.
The Formula
Target temperature by doneness; pull about 3 °C below target; sear time ≈ thickness × 3.2 minFrequently Asked Questions
Should I pull the steak before it reaches the target?
Yes. A hot steak continues to rise 2–5 °C while resting, so pulling about 3 °C below the target lands closer to the doneness you want. Thick cuts carry over more than thin ones.
How long should a steak rest?
Five to ten minutes for a normal steak, longer for a thick roast. Resting lets the juices redistribute; tenting loosely with foil keeps it warm without steaming the crust.