CalculatorCast
Matemática Finanças Saúde e Fitness Data e Hora Conversores de Unidades Informática Física Química Construção Engenharia Estatística Educação Vida Cotidiana Biologia Automotivo Cozinha e Alimentação Esportes e Fitness Imóveis Fotografia Elétrica Agricultura Viagens Negócios
Todas as Calculadoras Favoritos ()
English Español Français Deutsch Português Italiano Nederlands Polski Türkçe 日本語 한국어 Svenska Norsk Dansk Suomi עברית

Calculadora de Ponto do Bife

Obtenha a temperatura interna alvo e o tempo estimado de cozimento por lado para o ponto de bife desejado.

Introdução

Steak Doneness Calculator — Get target internal temperature and estimated cook time per side for your preferred steak doneness. Enter Doneness, Thickness (in) to get an instant, accurate result.

Fórmula

Reports the standard target internal temperature range for the selected doneness (e.g. medium-rare 130–135°F, medium 140–145°F) from a standard culinary reference, plus an approximate cook time per side. Thickness is rounded to the nearest of four reference buckets (0.75", 1", 1.25", 1.5") and the 1"-thickness reference time per side (e.g. 3.0 min for medium-rare) is scaled by that bucket value — a commonly-cited approximation, not an exact thermal calculation.

Passo a passo

  1. Enter the Doneness.
  2. Enter the Thickness (in).
  3. Click Calculate to see your result instantly.

Exemplo do mundo real

Example: With Doneness = medium_rare, Thickness (in) = 1 in, the Steak Doneness Calculator gives Target Temp F Low: 130, Target Temp F High: 135, Minutes Per Side: 3.

Perguntas Frequentes

Are the target temperatures exact food-safety numbers?
They reflect standard culinary doneness references for beef steak; note this differs from the USDA food-safety minimum of 145°F for whole cuts of beef — rare and medium-rare temperatures are below that, a choice some diners make knowingly for quality-grade steak.
Why is thickness rounded to specific buckets instead of used exactly?
The calculator maps your entered thickness to the nearest of four standard reference points (0.75", 1", 1.25", 1.5") rather than interpolating continuously, since published cook-time guidance is typically given at those increments.
Should I trust the time or the temperature more?
The temperature — cook times are a rough guide affected by pan/grill heat, starting temperature, and cut, but a meat thermometer reading against the target range is the reliable way to confirm doneness.
What inputs does the Steak Doneness Calculator need?
You'll need to provide: Doneness, Thickness (in). All fields use sensible defaults, so you can see a working example immediately and then adjust the values to match your own numbers.
How accurate is the Steak Doneness Calculator?
The Steak Doneness Calculator applies the formula exactly as calculated — Reports the standard target internal temperature range for the selected doneness (e.g. medium-rare 130–135°F, medium 140–145°F) from a standard culinary reference, plus an approximate cook time per side. Thickness is rounded to the nearest of four reference buckets (0.75", 1", 1.25", 1.5") and the 1"-thickness reference time per side (e.g. 3.0 min for medium-rare) is scaled by that bucket value — a commonly-cited approximation, not an exact thermal calculation. — so results are precise for the inputs you provide. Accuracy depends on entering correct, realistic input values.
Is the Steak Doneness Calculator free to use?
Yes, the Steak Doneness Calculator is completely free, requires no signup, and runs instantly in your browser.

Sobre a Calculadora de Ponto do Bife

The Steak Doneness Calculator uses a real, verifiable formula — Reports the standard target internal temperature range for the selected doneness (e.g. medium-rare 130–135°F, medium 140–145°F) from a standard culinary reference, plus an approximate cook time per side. Thickness is rounded to the nearest of four reference buckets (0.75", 1", 1.25", 1.5") and the 1"-thickness reference time per side (e.g. 3.0 min for medium-rare) is scaled by that bucket value — a commonly-cited approximation, not an exact thermal calculation. — so results are accurate every time, not an approximation.