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Cook with me: the steak assistant
Choose your steaks and the method. The assistant tells you, out loud and with a beep, when to put each one on, turn it, check it and rest it. The thickest starts first, so they all reach the table together.
Your steaks
The plan
How it works
- The times come from the same tables as the cooking time calculator: thickness first, then doneness and method.
- With several steaks, the one that takes longest starts first and the others go on later, so they all finish and rest together.
- Thick steaks on the grill are seared over the embers and finished on the cool side; in a pan, thick ones finish in the oven.
- The thermometer has the last word: if the steak is not there yet, tap +1 min. If the fire is ready early, tap Done, next step.
- Keep this page open: the screen stays on while you cook, and if you close it by mistake it picks up where it was.
Questions
When should I flip a steak?
In a pan, thin steaks (up to 3 cm) cook best turned every minute; thicker ones and grilled steaks are turned once, halfway, and rotated 90° for grill marks.
How do I get several steaks ready at the same time?
Start the one that takes longest first: a 5 cm tomahawk well done can need 40 minutes while a flank medium-rare needs 10. The assistant works out when each one goes on.
How long should a steak rest?
About 5 minutes for a 2.5–4 cm steak, 2–3 for thin ones and 8–10 for thick, bone-in ones; 0–2 after a reverse sear or sous vide.
Where the numbers come from
- Grill times: published guides (AHDB Simply Beef & Lamb, MLA, The Greatest Kitchen Guide, Weber grilling chart, Cattlemen’s Beef Board/NCBA “Beef Grilling” (2012)). Our field kitchen grills about 100 steaks a day and is timing them; measured times will replace these.