The ribeye steak, prized for its rich marbling and robust flavor, is a favorite among steak enthusiasts. Achieving the perfect level of doneness is crucial to enjoying its full potential. Many prefer it medium-well, offering a balance of tenderness and a slightly firmer texture. This guide provides everything you need to cook a ribeye steak medium-well, covering cooking times, techniques, and essential tips.
Understanding Medium-Well Doneness
Medium-well refers to a steak cooked to an internal temperature of 150-155°F (66-68°C). At this level, the center of the steak will have a slight hint of pink, with the rest cooked through. The steak will be firmer than medium, but still retain some juiciness. Determining the correct cooking time to reach this doneness involves several factors, including steak thickness, cooking method, and the starting temperature of the steak.
Factors Affecting Cooking Time
Several elements influence how long it takes to cook a ribeye steak to medium-well. Consider these variables for optimal results:
- Steak Thickness: A thicker steak will naturally require a longer cooking time than a thinner one. A 1-inch thick ribeye will cook much faster than a 1.5-inch thick steak.
- Steak Temperature: Starting with a steak at room temperature significantly reduces cooking time and allows for more even cooking. A cold steak taken directly from the refrigerator will take longer to cook through.
- Cooking Method: Different cooking methods, such as grilling, pan-searing, and baking, impart varying levels of heat and affect cooking times.
- Heat Source Consistency: Gas grills and electric ovens may have temperature fluctuations. Consistent heat ensures more predictable cooking times.
- Altitude: At higher altitudes, water boils at a lower temperature, which can impact cooking times, particularly for methods that involve moisture.
Choosing the Right Ribeye
Selecting a high-quality ribeye is the first step toward a delicious medium-well steak. Look for the following:
- Marbling: Abundant marbling (flecks of fat within the muscle) is crucial for flavor and tenderness. The more marbling, the more flavorful and juicy the steak will be.
- Color: The beef should have a bright, red color, indicating freshness. Avoid steaks that appear brown or dull.
- Thickness: Aim for a ribeye that is at least 1 inch thick to ensure even cooking and prevent it from drying out.
- Cut: Ribeyes are typically cut from the rib section of the cow. Look for a steak that is evenly shaped and has a good fat cap (the layer of fat on top).
Preparing Your Ribeye for Cooking
Proper preparation is essential for achieving a perfectly cooked medium-well ribeye. Follow these steps:
- Thawing: If your ribeye is frozen, thaw it in the refrigerator for 24-48 hours. Avoid thawing at room temperature, as this can promote bacterial growth.
- Bringing to Room Temperature: Remove the steak from the refrigerator about 30-60 minutes before cooking. This allows the steak to cook more evenly.
- Seasoning: Generously season the ribeye with salt and pepper at least 30 minutes before cooking. You can also add other spices like garlic powder, onion powder, or paprika.
- Patting Dry: Before cooking, pat the steak dry with paper towels. This helps to create a good sear.
Cooking Methods and Timings
Different cooking methods produce slightly different results. Here are some popular techniques for cooking a ribeye to medium-well:
Grilling
Grilling imparts a smoky flavor and creates beautiful grill marks.
- Preparation: Preheat your grill to medium-high heat (375-450°F or 190-230°C).
- Cooking: Place the ribeye on the grill and cook for 5-7 minutes per side, depending on thickness. Use a meat thermometer to check the internal temperature.
- Resting: Remove the steak from the grill and let it rest for 5-10 minutes before slicing and serving. This allows the juices to redistribute, resulting in a more tender and flavorful steak.
Pan-Searing
Pan-searing creates a delicious crust on the outside while keeping the inside juicy.
- Preparation: Heat a heavy-bottomed skillet (cast iron is ideal) over high heat. Add a tablespoon of oil with a high smoke point, such as canola or grapeseed oil.
- Cooking: Once the oil is shimmering, carefully place the ribeye in the skillet. Sear for 3-4 minutes per side, creating a golden-brown crust.
- Finishing (Optional): Add a knob of butter, garlic cloves, and fresh herbs (such as thyme or rosemary) to the pan. Tilt the pan and spoon the melted butter over the steak for extra flavor.
- Checking Temperature: Use a meat thermometer to check the internal temperature.
- Resting: Remove the steak from the skillet and let it rest for 5-10 minutes before slicing and serving.
Oven-Broiling
Broiling is a quick and easy method for cooking a ribeye to medium-well.
- Preparation: Preheat your broiler to high. Place the ribeye on a broiler pan.
- Cooking: Place the broiler pan in the oven, about 4-6 inches from the heat source. Broil for 4-6 minutes per side, depending on thickness. Monitor closely to prevent burning.
- Checking Temperature: Use a meat thermometer to check the internal temperature.
- Resting: Remove the steak from the oven and let it rest for 5-10 minutes before slicing and serving.
Reverse Sear
The reverse sear method involves cooking the steak at a low temperature in the oven and then searing it in a hot pan or grill to develop a crust.
- Preparation: Preheat your oven to 250°F (120°C).
- Cooking: Place the ribeye on a wire rack set over a baking sheet. Cook in the oven until the internal temperature reaches about 120°F (49°C). This may take 20-30 minutes, depending on the thickness of the steak.
- Searing: Heat a skillet over high heat. Add oil with a high smoke point. Sear the steak for 1-2 minutes per side, until a golden-brown crust forms.
- Checking Temperature: Use a meat thermometer to check the internal temperature, ensuring it reaches 150-155°F (66-68°C).
- Resting: Remove the steak from the skillet and let it rest for 5-10 minutes before slicing and serving.
Using a Meat Thermometer
A meat thermometer is your best friend when cooking steak to a specific level of doneness. Insert the thermometer into the thickest part of the steak, avoiding bone.
| Doneness | Internal Temperature |
|—————–|——————————|
| Rare | 125-130°F (52-54°C) |
| Medium-Rare | 130-135°F (54-57°C) |
| Medium | 135-145°F (57-63°C) |
| Medium-Well | 150-155°F (66-68°C) |
| Well-Done | 160°F+ (71°C+) |
Remember that the internal temperature of the steak will continue to rise slightly (carryover cooking) during the resting period. Remove the steak from the heat when it is a few degrees below your target temperature.
The Importance of Resting
Resting the steak after cooking is crucial. During cooking, the juices are forced to the center of the steak. Resting allows these juices to redistribute throughout the steak, resulting in a more tender and flavorful final product. Cover the steak loosely with foil during the resting period to keep it warm.
Slicing and Serving
Slice the ribeye against the grain. This shortens the muscle fibers, making the steak easier to chew. Serve immediately with your favorite sides.
Side Dish Suggestions
A perfectly cooked medium-well ribeye pairs well with a variety of side dishes. Consider these options:
- Roasted Vegetables: Asparagus, broccoli, Brussels sprouts, carrots, and potatoes are all excellent choices.
- Mashed Potatoes: Creamy mashed potatoes are a classic accompaniment to steak.
- Salad: A fresh green salad provides a light and refreshing contrast to the richness of the steak.
- Mac and Cheese: A comfort food favorite that pairs surprisingly well with ribeye.
- Creamed Spinach: A decadent and flavorful side dish.
Troubleshooting Common Issues
- Steak is overcooked: Next time, use a meat thermometer and remove the steak from the heat when it is a few degrees below your target temperature.
- Steak is undercooked: Return the steak to the heat and continue cooking until it reaches the desired internal temperature.
- Steak is tough: Make sure to slice the steak against the grain. Also, consider marinating the steak before cooking to tenderize the meat.
- Steak lacks flavor: Season generously with salt and pepper before cooking. You can also add other spices or herbs to enhance the flavor.
- Steak is dry: Avoid overcooking the steak. Also, make sure to rest the steak after cooking to allow the juices to redistribute.
Tips for Success
- Invest in a good meat thermometer. This is the most accurate way to determine the doneness of your steak.
- Don’t overcrowd the pan or grill. Cook the steak in batches if necessary to ensure proper searing.
- Use a high-quality cut of beef. The better the quality of the beef, the better the flavor and tenderness of the steak.
- Experiment with different seasonings and flavors. Try adding garlic, herbs, or spices to enhance the flavor of your ribeye.
- Practice makes perfect. Don’t be discouraged if your first attempt isn’t perfect. Keep practicing, and you’ll eventually master the art of cooking a ribeye steak to medium-well.
- Consider Dry Brining: Dry brining involves salting the steak 12-24 hours before cooking. This helps to season the steak throughout and improves its moisture retention.
By following these guidelines, you can consistently cook a delicious and perfectly cooked medium-well ribeye steak. Enjoy!
What internal temperature signifies a medium-well ribeye steak?
A medium-well ribeye steak reaches an internal temperature of 145-155°F (63-68°C). This temperature range indicates that the steak is mostly cooked through, with a slight hint of pink remaining in the very center. Using a reliable meat thermometer is crucial for accurately determining the internal temperature and avoiding overcooking.
Keep in mind that carryover cooking will increase the internal temperature of the steak by a few degrees after it’s removed from the heat source. Therefore, it’s recommended to pull the steak from the heat when it’s a few degrees shy of your target temperature (around 140-150°F), allowing it to rest and reach the perfect medium-well doneness.
How does steak thickness affect cooking time for medium-well?
Steak thickness significantly impacts the cooking time required to reach a medium-well doneness. Thicker steaks, generally those over 1.5 inches, will require longer cooking times at lower heat to ensure even cooking throughout. Conversely, thinner steaks will cook more quickly and are better suited to higher heat to achieve a good sear without overcooking the interior.
For thicker ribeyes, consider using the reverse sear method, which involves cooking the steak at a low temperature (e.g., in an oven) until it’s close to the target internal temperature, then searing it in a hot pan or grill for a final crust. Thinner ribeyes can be effectively cooked entirely in a pan or on a grill with careful monitoring of the internal temperature.
What’s the best cooking method for a medium-well ribeye steak?
The best cooking method for a medium-well ribeye depends on personal preference and equipment availability. Pan-searing followed by oven-finishing, or grilling over indirect and then direct heat, are popular and effective options. The key is to achieve a good sear while ensuring the center reaches the desired internal temperature without becoming dry.
For consistent results, especially with thicker steaks, using a combination of cooking methods is often recommended. This approach allows for precise control over the cooking process, resulting in a steak that’s both flavorful and cooked to the preferred level of doneness. Sous vide is also a method that is gaining in popularity.
Should I marinate a ribeye steak before cooking it medium-well?
Marinating a ribeye steak before cooking it to medium-well is optional, but can enhance flavor and tenderness. Marinades typically contain an acidic component (like vinegar or citrus juice), oil, and seasonings. The acid helps to tenderize the steak, while the oil and seasonings add flavor and moisture.
If you choose to marinate, limit the marinating time to a few hours (up to 24 hours) to prevent the steak from becoming mushy. Pat the steak dry before cooking to ensure a good sear. Marinades are more beneficial for less tender cuts of beef, though they can still add desired flavors to a ribeye.
How do I use a meat thermometer to check for medium-well doneness?
To accurately use a meat thermometer for a medium-well ribeye, insert the probe into the thickest part of the steak, avoiding bone and fat. Ensure the tip of the thermometer is in the center of the steak for the most accurate reading. An instant-read thermometer provides a quick reading, while a leave-in thermometer can be used while the steak is cooking.
Regularly check the temperature as the steak cooks, especially as it nears the desired temperature range of 145-155°F (63-68°C). Remember to remove the steak from the heat a few degrees before reaching the target temperature to account for carryover cooking during the resting period. Always verify the thermometer is calibrated correctly.
Why is resting a ribeye steak important after cooking?
Resting a ribeye steak after cooking is crucial for achieving a juicy and tender final product. During cooking, the muscle fibers contract and squeeze out moisture. Resting allows the fibers to relax and reabsorb some of the juices, resulting in a more evenly moist steak. A rule of thumb is to let the steak rest for approximately half the cooking time.
To rest the steak, loosely tent it with foil after removing it from the heat. This prevents it from cooling down too quickly while still allowing steam to escape, which avoids a soggy crust. Allowing the steak to rest for at least 5-10 minutes before slicing will significantly improve its overall quality.
What are common mistakes to avoid when cooking a ribeye medium-well?
Common mistakes to avoid when cooking a ribeye medium-well include overcooking, not using a meat thermometer, and inadequate searing. Overcooking results in a dry and tough steak. A meat thermometer ensures the steak reaches the desired internal temperature without guesswork. Insufficient searing prevents the development of a flavorful crust.
Another mistake is not allowing the steak to come to room temperature before cooking, which leads to uneven cooking. Additionally, skipping the resting period after cooking prevents the juices from redistributing, resulting in a less tender and flavorful steak. Seasoning sufficiently and using high-quality ingredients are also essential for a delicious outcome.