Here is a reference guide for cooking steak on a pan. The most critical measurements are internal temperature and thickness rather than an exact time. The cooking time depends on the thickness of your steak and how you like your steak cooked (a medium well steak takes longer than a medium rare steak). You can use a meat thermometer for a thick cut of steak and a kitchen timer for a thinner cut). Use a kitchen timer for a thin steak (¾ of an inch). A meat thermometer gives a more precise measurement of your steak's doneness. Filet Mignon and Boneless Ribeye: Rare 110° To 120° F 1.5″ inch steak, about 3 min on each side 1.75″ inch steak, about 3 1/2 minutes on each side 2″ inch steak, about 4 min on each side Medium Rare 120° To 130° F 1.5″ inch steak, about 3 1/2 min on each side 1.75″ inch steak, about 4 min on each side 2″ inch steak, about 4 1/2 min on each side Medium 130° To 140° F 1.5″ inch steak, about 4 min on each side 1.75″ inch steak, about 4 min on each side 2″ inch steak, about 5 min on each side Note: *Remove steak from the heat at 10 degrees F before desired doneness temperature. Cover and let rest for 10-15 minutes for carryover cooking. Read the entire blog post for the recipe with all the tips and tricks.