How to Cook a Ribeye Steak Medium

Served with herbed butter.

The ribeye steak is cut from the rib roast, and it can turn out to be among the juiciest steaks available. Ribeyes tend to have good marbling --- that's the intramuscular fat that dissolves and bastes beef as it cooks. The final internal temperature for beef served medium ranges from 160 to 165 degrees Fahrenheit. Because meat continues cooking after it is removed from heat, you will want to take a ribeye off the grill a bit before it hits these temperatures. A good meat thermometer can come in handy, but it isn't necessary.

Things You'll Need

• Ribeye steak
• Grill or cast-iron skillet
• Salt and pepper to taste
• Meat thermometer
• 2 tbsp. olive oil
• 1/2 onion

Instructions

1. Sprinkle your steak with salt and pepper. If you are using a charcoal grill, light the fire and wait until the flames have died down and the coals are very hot. Using a cast-iron skillet, heat the stove to medium-high heat.

2. Oil the skillet. If using a grill, use a fork to rub half an onion across the grates to clean the surface of the grill.

3. Put steak on heat. For a 3/4-inch thick steak, cook for 3 to 4 minutes on each side. A 1-inch steak should be cooked for 5 to 6 minutes on each side. If you have a meat thermometer, you will want to take the meat off the heat after it has reached an internal temperature of about 155 F. Let it rest for 10 minutes and the internal temperature should reach 160 F through carryover cooking.

4. Wait. Even if you have mistimed the cooking and hit 160 F, wait a few minutes before serving the steak. If you cut into it after it has just been taken off the grill, the meat will dry out while you are consuming it.

Tips & Warnings

• If you do not have a meat thermometer, you can use your fingers to check for doneness. With one hand, spread your index finger and thumb far apart to form an "L". Poke the fleshy part between your thumb and finger with your other finger. That "give" is the same way a medium steak should feel. A rare steak, for example, will have much more give. Place your thumb and index finger together. The give that you feel on the fleshy part of the hand is indicative of a rare steak.

References

• Kirk, Paul and Bob Lyon: Paul Kirk's Championship Barbecue
• Brown, Amy: Understanding Food: Principles and Preparation
• Beef Retailers Association: Grill Charts