When it comes to cooking a delicious ribeye steak, there are several methods to choose from, including grilling, oven broiling, and pan-searing. However, cooking a ribeye stovetop is one of the most popular methods, as it allows for a nice crust to form on the outside while keeping the inside juicy and tender. But how long should you cook a ribeye stovetop to achieve the perfect doneness? In this article, we will explore the different factors that affect cooking time, provide a step-by-step guide on how to cook a ribeye stovetop, and offer some tips and tricks to ensure a perfect steak every time.
Understanding the Factors that Affect Cooking Time
Before we dive into the cooking process, it’s essential to understand the factors that affect cooking time. These include:
Steak Thickness
The thickness of the steak is one of the most critical factors that affect cooking time. A thicker steak will take longer to cook than a thinner one. Ribeye steaks can vary in thickness, but on average, they are around 1-1.5 inches thick.
Heat Level
The heat level of your stovetop also plays a significant role in cooking time. A higher heat level will cook the steak faster, but it can also lead to burning. A medium-high heat level is usually ideal for cooking a ribeye stovetop.
Desired Level of Doneness
The desired level of doneness is another crucial factor that affects cooking time. A rare steak will cook faster than a well-done steak. Here are the different levels of doneness and their corresponding internal temperatures:
| Level of Doneness | Internal Temperature |
|---|---|
| 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) |
A Step-by-Step Guide to Cooking a Ribeye Stovetop
Now that we have covered the factors that affect cooking time, let’s move on to the step-by-step guide on how to cook a ribeye stovetop.
Step 1: Bring the Steak to Room Temperature
Before cooking the steak, it’s essential to bring it to room temperature. This helps the steak cook more evenly and prevents it from cooking too quickly on the outside.
Step 2: Season the Steak
Season the steak with your desired seasonings, such as salt, pepper, and garlic powder. Make sure to season both sides of the steak evenly.
Step 3: Heat the Skillet
Heat a skillet or cast-iron pan over medium-high heat. You can test the heat by flicking a few drops of water onto the pan. If they sizzle and evaporate quickly, the pan is ready.
Step 4: Add Oil to the Pan
Add a small amount of oil to the pan, just enough to coat the bottom. You can use any type of oil, such as olive or vegetable oil.
Step 5: Sear the Steak
Place the steak in the pan and sear it for 3-4 minutes per side, depending on the thickness of the steak. You want to get a nice crust on the steak.
Step 6: Finish Cooking the Steak
After searing the steak, reduce the heat to medium-low and continue cooking it to your desired level of doneness. Use a meat thermometer to check the internal temperature of the steak.
Step 7: Let the Steak Rest
Once the steak is cooked to your desired level of doneness, remove it from the pan and let it rest for 5-10 minutes. This allows the juices to redistribute, making the steak more tender and flavorful.
Cooking Times for a Ribeye Stovetop
Here are some general cooking times for a ribeye stovetop, based on the thickness of the steak and the desired level of doneness:
1-Inch Thick Ribeye
- Rare: 5-7 minutes per side
- Medium Rare: 7-9 minutes per side
- Medium: 9-11 minutes per side
- Medium Well: 11-13 minutes per side
- Well Done: 13-15 minutes per side
1.5-Inch Thick Ribeye
- Rare: 7-9 minutes per side
- Medium Rare: 9-11 minutes per side
- Medium: 11-13 minutes per side
- Medium Well: 13-15 minutes per side
- Well Done: 15-17 minutes per side
Tips and Tricks for Cooking a Perfect Ribeye Stovetop
Here are some tips and tricks to help you cook a perfect ribeye stovetop:
Use a Cast-Iron Pan
A cast-iron pan is ideal for cooking a ribeye stovetop, as it retains heat well and can achieve a nice crust on the steak.
Don’t Press Down on the Steak
Resist the temptation to press down on the steak with your spatula, as this can squeeze out the juices and make the steak tough.
Use a Meat Thermometer
A meat thermometer is the most accurate way to check the internal temperature of the steak. This ensures that the steak is cooked to your desired level of doneness.
Let the Steak Rest
Letting the steak rest for 5-10 minutes allows the juices to redistribute, making the steak more tender and flavorful.
Conclusion
Cooking a ribeye stovetop can be a bit tricky, but with the right techniques and cooking times, you can achieve a perfect steak every time. Remember to bring the steak to room temperature, season it evenly, and cook it to your desired level of doneness. Use a cast-iron pan, don’t press down on the steak, and let it rest for 5-10 minutes. With these tips and tricks, you’ll be well on your way to becoming a steak-cooking master.
What is the ideal thickness for a stovetop ribeye?
The ideal thickness for a stovetop ribeye is between 1-1.5 inches. This thickness allows for even cooking and prevents the outside from burning before the inside reaches the desired level of doneness. A thicker steak may require finishing in the oven to ensure the inside is cooked to a safe internal temperature.
When selecting a ribeye, look for one that is evenly cut and has a consistent thickness throughout. This will help the steak cook more evenly and prevent hot spots. If you’re having trouble finding a steak with the right thickness, consider asking your butcher to cut one to your specifications.
How do I season a ribeye for stovetop cooking?
To season a ribeye for stovetop cooking, start by sprinkling both sides of the steak with a generous amount of salt and pepper. You can also add any other seasonings you like, such as garlic powder, paprika, or dried herbs. Let the steak sit at room temperature for 30 minutes to 1 hour before cooking to allow the seasonings to penetrate the meat.
For added flavor, consider rubbing the steak with a small amount of oil and then seasoning. This will help the seasonings stick to the meat and create a crispy crust on the outside. You can also let the steak marinate in your favorite seasonings for several hours or overnight for even more flavor.
What type of pan is best for cooking a stovetop ribeye?
The best type of pan for cooking a stovetop ribeye is a cast-iron or stainless steel pan. These pans retain heat well and can achieve a nice sear on the steak. Avoid using non-stick pans, as they can’t achieve the same level of heat and may not sear the steak as well.
When choosing a pan, make sure it’s large enough to hold the steak comfortably. You want to be able to cook the steak without overcrowding the pan, which can lower the temperature and prevent even cooking. Also, make sure the pan is hot before adding the steak – you should see a sizzle when the steak hits the pan.
How do I achieve a nice crust on my stovetop ribeye?
To achieve a nice crust on your stovetop ribeye, make sure the pan is hot before adding the steak. You want the pan to be almost smoking hot, as this will help create a nice sear on the steak. Add a small amount of oil to the pan and let it heat up for a minute or two before adding the steak.
When you add the steak to the pan, don’t move it for at least 3-4 minutes. This will allow the steak to develop a nice crust on the bottom. After 3-4 minutes, flip the steak over and cook for an additional 3-4 minutes, or until it reaches your desired level of doneness. Don’t press down on the steak with your spatula, as this can push out juices and prevent the crust from forming.
How do I know when my stovetop ribeye is cooked to the right temperature?
To know when your stovetop ribeye is cooked to the right temperature, use a meat thermometer to check the internal temperature of the steak. The recommended internal temperature for a ribeye is at least 135°F for medium-rare, 145°F for medium, and 155°F for medium-well or well-done.
When checking the temperature, make sure to insert the thermometer into the thickest part of the steak, avoiding any fat or bone. If you don’t have a thermometer, you can also use the finger test to check the doneness of the steak. Press the steak gently with your finger – if it feels soft and squishy, it’s rare. If it feels firm and springy, it’s medium-rare. If it feels hard and doesn’t yield to pressure, it’s well-done.
How do I let my stovetop ribeye rest after cooking?
To let your stovetop ribeye rest after cooking, remove it from the pan and place it on a plate or cutting board. Tent the steak with foil to keep it warm and let it rest for 5-10 minutes. This will allow the juices to redistribute and the steak to retain its tenderness.
During the resting period, don’t slice or serve the steak. Let it sit undisturbed, allowing the juices to redistribute and the steak to relax. After 5-10 minutes, slice the steak against the grain and serve immediately. This will ensure that the steak is tender and juicy, with a nice crust on the outside.
Can I cook a stovetop ribeye to well-done without it becoming tough?
While it’s possible to cook a stovetop ribeye to well-done without it becoming tough, it can be challenging. Overcooking the steak can cause it to become dry and tough, especially if it’s cooked to an internal temperature above 160°F.
To cook a stovetop ribeye to well-done without it becoming tough, make sure to cook it low and slow. Use a lower heat and cook the steak for a longer period, checking the internal temperature frequently to avoid overcooking. You can also finish the steak in the oven to ensure it reaches a safe internal temperature without becoming tough.