📱 iOS tip: Add to Home Screen → keeps screen on during cooking
Doneness — tap yours
Rare
Cool red · soft
PULL
115°
SERVE
125°
Med-Rare
Warm red · peak
PULL
125°
SERVE
135°
Medium
Pink · juicy
PULL
135°
SERVE
145°
Med-Well
Slight pink
PULL
145°
SERVE
155°
Well Done
No pink
PULL
155°
SERVE
165°
🔥 Pull 10°F early — carryover heat does the rest while it rests.
⏱ Timer
▼
Thickness
¾"
1"
1½"
2"
2½"+
Starting temp
❄ From fridge
🌡 Room temp
Method
🔥 Cast iron
♨ Grill
🍳→🔥 Sear then oven
🔥→🍳 Reverse sear
Cut
Ribeye / Strip
Filet
Sirloin
Skirt / Flank
Marbling
Lean
Standard
Well-marbled
Bone
Boneless
Bone-in (+10–15 min)
Heat cast iron until smoking. Oil, then steak.
Side 1 · 3:20
SIDE 1 OF 2
3:20
🔄 Flip now! Starting side 2...
🌡 Check temp — pull at 125°F, serves at 135°F
Off heat. Don't cut it yet.
Resting — 5 min
CARRYOVER IN PROGRESS
5:00
Rested and ready.
Time to eat.
✓
🥩 Thermometer: Insert from the side into the thickest part, away from bone and fat.
🧂 Salt timing: Salt 45+ min ahead (moisture re-absorbs) or right before the pan. The middle zone hurts.
🍳 Sear then oven = restaurant method. Get a crust first on screaming-hot cast iron (60–90s/side), then 375°F oven to finish. Works brilliantly for thick cuts.
🦴 Bone-in cuts run 10–15 min longer — bone insulates the meat near it. Worth it for flavour.
🧈 Well-marbled cuts (Wagyu, Prime ribeye) cook slightly faster once fat renders. Lean cuts like sirloin dry out fast — don't overshoot.