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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.
Add Steakpedia to your home screen: the assistant and the log then open even without signal at the grill.
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.