Cooking the Perfect Ribeye: A Guide to Achieving Medium Well Perfection

When it comes to cooking a delicious ribeye steak, the key to success lies in achieving the perfect level of doneness. While some may prefer their steak rare or well done, medium well is often considered the sweet spot, offering a perfect balance of tenderness and flavor. But how long should you cook a ribeye steak to achieve medium well perfection? In this article, we’ll delve into the world of steak cooking and provide you with a comprehensive guide on how to cook a ribeye steak to medium well.

Understanding the Basics of Steak Cooking

Before we dive into the specifics of cooking a ribeye steak to medium well, it’s essential to understand the basics of steak cooking. Steak cooking involves cooking a piece of meat to a specific internal temperature, which is measured using a meat thermometer. The internal temperature of the steak will determine its level of doneness, ranging from rare to well done.

The Importance of Internal Temperature

Internal temperature is the most critical factor in determining the doneness of a steak. The internal temperature of a steak will vary depending on the level of doneness desired. Here’s a breakdown of the internal temperatures for different levels of doneness:

• Rare: 120°F – 130°F (49°C – 54°C)
• Medium rare: 130°F – 135°F (54°C – 57°C)
• Medium: 140°F – 145°F (60°C – 63°C)
• Medium well: 150°F – 155°F (66°C – 68°C)
• Well done: 160°F – 170°F (71°C – 77°C)

Cooking a Ribeye Steak to Medium Well

Now that we’ve covered the basics of steak cooking, let’s move on to the specifics of cooking a ribeye steak to medium well. Cooking a ribeye steak to medium well involves cooking the steak to an internal temperature of 150°F – 155°F (66°C – 68°C). Here’s a step-by-step guide on how to cook a ribeye steak to medium well:

Choosing the Right Cut of Meat

Before you start cooking, it’s essential to choose the right cut of meat. A ribeye steak is a cut of beef that comes from the rib section of the cow. It’s known for its rich flavor and tender texture, making it an ideal choice for medium well cooking.

Preparing the Steak

Once you’ve chosen your ribeye steak, it’s time to prepare it for cooking. Here are a few tips to keep in mind:

• Bring the steak to room temperature before cooking to ensure even cooking.
• Season the steak with your desired seasonings, such as salt, pepper, and garlic powder.
• Pat the steak dry with a paper towel to remove excess moisture.

Cooking Methods

There are several cooking methods you can use to cook a ribeye steak to medium well. Here are a few options:

• Grilling: Grilling is a popular cooking method for steak, and it’s ideal for medium well cooking. To grill a ribeye steak, preheat your grill to medium-high heat and cook the steak for 5-7 minutes per side, or until it reaches an internal temperature of 150°F – 155°F (66°C – 68°C).
• Pan-searing: Pan-searing is another popular cooking method for steak, and it’s ideal for medium well cooking. To pan-sear a ribeye steak, heat a skillet over medium-high heat and cook the steak for 3-5 minutes per side, or until it reaches an internal temperature of 150°F – 155°F (66°C – 68°C).
• Oven broiling: Oven broiling is a great cooking method for steak, and it’s ideal for medium well cooking. To oven broil a ribeye steak, preheat your oven to 400°F (200°C) and cook the steak for 8-12 minutes, or until it reaches an internal temperature of 150°F – 155°F (66°C – 68°C).

Cooking Times

Cooking times will vary depending on the thickness of the steak and the cooking method used. Here are some general cooking times for a ribeye steak cooked to medium well:

• 1-inch thick steak: 5-7 minutes per side (grilling), 3-5 minutes per side (pan-searing), 8-12 minutes (oven broiling)
• 1.5-inch thick steak: 7-9 minutes per side (grilling), 5-7 minutes per side (pan-searing), 12-15 minutes (oven broiling)
• 2-inch thick steak: 9-11 minutes per side (grilling), 7-9 minutes per side (pan-searing), 15-18 minutes (oven broiling)

Tips for Achieving Medium Well Perfection

Achieving medium well perfection requires a bit of practice and patience. Here are some tips to help you achieve medium well perfection:

• Use a meat thermometer: A meat thermometer is the most accurate way to determine the internal temperature of the steak.
• Don’t press down on the steak: Pressing down on the steak can squeeze out juices and make the steak tough.
• Let the steak rest: Letting the steak rest for a few minutes before serving allows the juices to redistribute, making the steak more tender and flavorful.

Common Mistakes to Avoid

Here are some common mistakes to avoid when cooking a ribeye steak to medium well:

• Overcooking: Overcooking can make the steak tough and dry.
• Undercooking: Undercooking can make the steak raw and unappetizing.
• Not using a meat thermometer: Not using a meat thermometer can make it difficult to determine the internal temperature of the steak.

Conclusion

Cooking a ribeye steak to medium well is a bit of an art, but with practice and patience, you can achieve perfection. By following the tips and guidelines outlined in this article, you’ll be well on your way to cooking a delicious and tender ribeye steak that’s sure to impress. Remember to always use a meat thermometer, don’t press down on the steak, and let the steak rest before serving. With these tips and a bit of practice, you’ll be a steak-cooking pro in no time.

Final Thoughts

Cooking a ribeye steak to medium well is a journey, not a destination. It takes time, patience, and practice to achieve perfection. But with the right techniques and a bit of know-how, you can create a delicious and memorable dining experience that’s sure to impress. So next time you’re in the mood for a steak, give medium well a try. Your taste buds will thank you.

1. Bring the steak to room temperature before cooking to ensure even cooking.
2. Season the steak with your desired seasonings, such as salt, pepper, and garlic powder.

What is the ideal internal temperature for a medium well ribeye?

The ideal internal temperature for a medium well ribeye is between 150°F (65°C) and 155°F (68°C). This temperature range ensures that the meat is cooked to a safe internal temperature while still retaining some juiciness and tenderness. It’s essential to use a meat thermometer to check the internal temperature, especially when cooking a thick cut of meat like a ribeye.

When checking the internal temperature, make sure to insert the thermometer into the thickest part of the meat, avoiding any fat or bone. Hold the thermometer steady for a few seconds until the temperature stabilizes, then read the temperature. If the temperature is below 150°F (65°C), continue cooking the ribeye in short intervals until it reaches the desired temperature.

How do I choose the perfect ribeye for medium well cooking?

When choosing a ribeye for medium well cooking, look for a cut that is at least 1-1.5 inches (2.5-3.8 cm) thick. This thickness will allow for even cooking and help prevent the meat from becoming overcooked. Additionally, choose a ribeye with a good balance of marbling, as this will add flavor and tenderness to the meat.

Opt for a ribeye with a USDA grade of Prime or Choice, as these grades have a higher marbling score and will result in a more tender and flavorful final product. Avoid ribeyes with excessive fat or connective tissue, as these can make the meat tough and chewy.

What is the best way to season a ribeye for medium well cooking?

The best way to season a ribeye for medium well cooking is to use a simple seasoning blend that complements the natural flavor of the meat. A classic seasoning blend includes salt, pepper, and garlic powder, but you can also add other seasonings such as paprika, thyme, or rosemary to give the meat more depth of flavor.

When seasoning the ribeye, make sure to season both sides evenly, using a generous amount of seasoning to coat the meat. Let the ribeye sit at room temperature for 30 minutes to 1 hour before cooking to allow the seasonings to penetrate the meat.

How do I cook a ribeye to medium well using a skillet?

To cook a ribeye to medium well using a skillet, heat a skillet or cast-iron pan over high heat until it reaches a scorching hot temperature. Add a small amount of oil to the pan, then carefully place the ribeye in the pan. Sear the ribeye for 2-3 minutes per side, or until a nice crust forms on the meat.

After searing the ribeye, reduce the heat to medium-low and continue cooking the meat to the desired internal temperature. Use a thermometer to check the internal temperature, and adjust the cooking time as needed. For a 1-1.5 inch (2.5-3.8 cm) thick ribeye, cook for an additional 5-7 minutes after searing.

Can I cook a ribeye to medium well using a grill?

Yes, you can cook a ribeye to medium well using a grill. To do this, preheat your grill to medium-high heat, then place the ribeye on the grill. Close the grill lid and cook for 4-5 minutes per side, or until a nice sear forms on the meat.

After searing the ribeye, move it to a cooler part of the grill and continue cooking to the desired internal temperature. Use a thermometer to check the internal temperature, and adjust the cooking time as needed. For a 1-1.5 inch (2.5-3.8 cm) thick ribeye, cook for an additional 5-7 minutes after searing.

How do I let a ribeye rest after cooking?

After cooking a ribeye to medium well, it’s essential to let it rest for 5-10 minutes before slicing. This allows the juices to redistribute throughout the meat, making it more tender and flavorful. To let the ribeye rest, remove it from the heat and place it on a plate or cutting board.

Cover the ribeye with aluminum foil or a plate to keep it warm, then let it sit for 5-10 minutes. During this time, the juices will redistribute, and the meat will relax, making it easier to slice and serve.

How do I slice a ribeye after cooking?

To slice a ribeye after cooking, use a sharp knife and slice the meat against the grain. This means slicing the meat in the direction of the muscle fibers, rather than perpendicular to them. Slicing against the grain will result in a more tender and easier-to-chew final product.

When slicing the ribeye, slice it into thin strips, about 1/4 inch (6 mm) thick. This will make it easier to serve and eat. You can also slice the ribeye into thicker strips or even chop it into smaller pieces, depending on your desired presentation.