Every time below assumes a pan preheated to the water drop test, with food at room temperature and patted dry. Without that, no chart works.
Meat
| Food | Heat | Side 1 | Side 2 | Rest | Ready when |
|---|---|---|---|---|---|
| Ribeye 2.5 cm | medium-high | 2-3 min | 2-3 min | 5-8 min | Dark brown crust. Rare 52-54 °C (126-129 °F), medium 57-60 °C (135-140 °F). |
| Thin steak 1.5 cm | high | 90 s | 60 s | 3 min | Crust across the whole surface. |
| Pork tenderloin medallions 2 cm | medium-high | 3 min | 3 min | 5 min | 63 °C (145 °F) inside, faintly pink. |
| Chicken thigh, skin on | medium | skin down 10-12 min | 6-8 min | 5 min | Skin golden and rigid, lifts by itself. 74 °C (165 °F). |
| Chicken breast 2 cm | medium-high | 4-5 min | 4-5 min | 5 min | 74 °C (165 °F) inside. |
| Burger patty 2 cm | high | 3 min | 3 min | 2 min | 71 °C (160 °F). Never press it with the spatula. |
Fish and shellfish
| Food | Heat | Side 1 | Side 2 | Ready when |
|---|---|---|---|---|
| Salmon fillet, skin on | medium-high | skin down 4-5 min | 1-2 min | Crisp skin. 50-52 °C (122-126 °F) for a silky centre. |
| White fish (cod, sea bass) | medium-high | 3-4 min | 1-2 min | The flesh opens into flakes. |
| Peeled prawns | high | 90 s-2 min | 1 min | They curl into a C. An O means overcooked. |
| Scallops | high | 2 min | 60-90 s | Golden crust, translucent centre. Bone dry before they go in. |
Vegetables, eggs and the rest
| Food | Heat | Time | Ready when |
|---|---|---|---|
| Diced potatoes, parboiled | medium-high | 8-12 min | Stir as little as possible: 3 still minutes per face to go golden. |
| Caramelised onions | low | 25-35 min | Amber and soft. You can't rush it. |
| Mushrooms | high | 5-7 min | Golden, not grey. No salt at the start. |
| Asparagus, broccoli, green beans | high | 4-6 min | Browned in patches, still firm. |
| Firm tofu, pressed dry | medium-high | 4-5 min per side | Golden crust that releases itself. |
| Fried eggs | medium | 2-3 min | Preheat to the water drop test, then drop to medium, foaming butter, then the egg. |
| Pancakes | medium | 2 min / 1 min | Bubbles pop on the surface: time to flip. |
| Deglazing (the sauce) | medium | 30-60 s | Meat out, a splash of water or wine, scrape the brown bits with a wooden spoon. |
The 3 safety numbers
Poultry 74 °C / 165 °F — Pork 63 °C / 145 °F — Ground meat 71 °C / 160 °F. Everything else is taste, not safety. Check these against your own country's official guidance.
The 5 rules behind the whole chart
- Dry surface. Pat down meat, fish, tofu and washed vegetables. Water blocks searing, always.
- One layer only. Food shouldn't touch.
- Salt late for mushrooms and vegetables. Early salt pulls the water out.
- Resting isn't optional. Meat cut too soon empties its juice onto the plate.
- A thermometer beats an opinion. It ends every argument about doneness.
These temperatures assume a pan that accepts high heat. A tired non-stick won't follow: it doesn't like strong heat, so it doesn't sear. The one we film with is 304 stainless, no coating.
