Cook until internal temperature reaches:
Rare: 120–125°F (50–52°C)
Medium Rare: 130–135°F (54–57°C) Best choice
Medium: 140–145°F (60–63°C)
Medium Well: 150°F (65°C)
Well Done: 160°F+ (70°C+)
Use a meat thermometer inserted into the thickest part.
Resting the Steak (Do NOT Skip)
After removing from heat, let the steak rest for 10 minutes.
During cooking, juices move toward the center. Resting allows them to redistribute throughout the meat.
Cutting too early = dry steak.
Alternative Method: Grilling Over Charcoal
If you love smoky flavor, grilling is incredible for ribeye.
Direct Heat Sear
Preheat grill to high (450–500°F).
Grill 4–5 minutes per side.
Indirect Finish
Move to indirect heat.
Close lid and cook until desired internal temperature.
Charcoal enhances flavor with natural smokiness that pairs beautifully with ribeye’s richness.
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