Ribeye steak is a culinary delight that can be cooked to various levels of doneness, but medium well is often considered the sweet spot. It offers a perfect balance of tenderness, flavor, and texture that can elevate any meal. However, achieving medium well perfection can be a challenge, especially for novice cooks. In this article, we will delve into the world of ribeye cooking and provide a comprehensive guide on how to cook a ribeye medium well.
Understanding the Ribeye Cut
Before we dive into the cooking process, it’s essential to understand the ribeye cut. The ribeye is a cut of beef that comes from the rib section, typically between the 6th and 12th ribs. It’s known for its rich flavor, tender texture, and generous marbling, which makes it a favorite among steak enthusiasts.
The ribeye cut can be further divided into two sub-cuts: the bone-in ribeye and the boneless ribeye. The bone-in ribeye is considered more flavorful, as the bone acts as an insulator, allowing the meat to cook more evenly. However, the boneless ribeye is often preferred for its ease of cooking and presentation.
Choosing the Right Ribeye
When selecting a ribeye, look for the following characteristics:
- A rich, beefy color
- A generous amount of marbling (white flecks of fat)
- A thickness of at least 1-1.5 inches
- A well-trimmed cut with minimal excess fat
It’s also essential to choose a ribeye from a reputable butcher or grocery store. Look for labels like “grass-fed,” “dry-aged,” or “wagyu,” which indicate a higher quality of beef.
Preparing the Ribeye
Before cooking the ribeye, it’s crucial to prepare it properly. Here are a few steps to follow:
- Bring the ribeye to room temperature by leaving it out for 30 minutes to 1 hour before cooking. This helps the meat cook more evenly.
- Pat the ribeye dry with paper towels to remove excess moisture. This helps create a crispy crust during cooking.
- Season the ribeye with a mixture of salt, pepper, and any other desired seasonings. Let the ribeye sit for 10-15 minutes to allow the seasonings to penetrate the meat.
Seasoning Options
While salt and pepper are the classic seasoning combination, you can also experiment with other options to enhance the flavor of your ribeye. Here are a few ideas:
- Garlic and herbs: Mix minced garlic with chopped fresh herbs like thyme, rosemary, or parsley.
- Spicy: Add a pinch of cayenne pepper or red pepper flakes to give your ribeye a spicy kick.
- Umami: Mix a small amount of soy sauce or miso paste with the seasonings for added depth of flavor.
Cooking the Ribeye
Now that the ribeye is prepared, it’s time to cook it. Here are a few cooking methods to achieve medium well perfection:
Pan-Seared Ribeye
Pan-searing is a popular cooking method for ribeye, as it allows for a crispy crust to form on the outside while cooking the inside to medium well.
- Heat a skillet or cast-iron pan over high heat until it reaches 400°F (200°C).
- Add a small amount of oil to the pan and swirl it around to coat the bottom.
- Sear the ribeye for 2-3 minutes per side, depending on the thickness of the meat.
- Reduce the heat to medium-low and continue cooking the ribeye to medium well, using a thermometer to check the internal temperature.
Oven-Roasted Ribeye
Oven-roasting is a great way to cook a ribeye, especially for larger cuts of meat.
- Preheat the oven to 400°F (200°C).
- Place the ribeye on a rimmed baking sheet or a broiler pan.
- Roast the ribeye in the oven for 10-15 minutes per pound, depending on the thickness of the meat.
- Use a thermometer to check the internal temperature and adjust the cooking time as needed.
Grilled Ribeye
Grilling is a great way to add a smoky flavor to your ribeye.
- Preheat the grill to medium-high heat.
- Place the ribeye on the grill and sear for 2-3 minutes per side, depending on the thickness of the meat.
- Reduce the heat to medium-low and continue cooking the ribeye to medium well, using a thermometer to check the internal temperature.
Internal Temperature Guide
To achieve medium well perfection, it’s essential to cook the ribeye to the right internal temperature. Here’s a guide to help you:
| 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) |
Resting the Ribeye
Once the ribeye is cooked to medium well, it’s essential to let it rest before slicing. This allows the juices to redistribute, making the meat more tender and flavorful.
- Remove the ribeye from the heat and place it on a wire rack or a plate.
- Tent the ribeye with aluminum foil to keep it warm.
- Let the ribeye rest for 5-10 minutes, depending on the thickness of the meat.
Slicing the Ribeye
After the ribeye has rested, it’s time to slice it. Here are a few tips to help you slice like a pro:
- Use a sharp knife to slice the ribeye against the grain.
- Slice the ribeye into thin strips, about 1/4 inch thick.
- Serve the ribeye immediately, garnished with fresh herbs or a side of your favorite sauce.
Conclusion
Cooking a ribeye medium well is a skill that requires patience, practice, and attention to detail. By following the steps outlined in this article, you’ll be well on your way to creating a culinary masterpiece that will impress even the most discerning palates. Remember to choose the right ribeye, prepare it properly, cook it to the right internal temperature, and let it rest before slicing. With these tips and a bit of practice, you’ll be cooking like a pro in no time.
What is the ideal internal temperature for a medium well ribeye?
The ideal internal temperature for a medium well ribeye is between 150°F and 155°F (65°C to 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 of the ribeye, especially when cooking to a specific doneness. Insert the thermometer into the thickest part of the meat, avoiding any fat or bone, and wait for a few seconds until the temperature stabilizes.
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 thick. This thickness will allow for even cooking and help prevent the meat from becoming overcooked or dry. Additionally, choose a ribeye with a good balance of marbling, as this will add flavor and tenderness to the meat.
Opt for a ribeye that is labeled as “prime” or “choice,” as these grades typically have a better balance of marbling and tenderness. Avoid ribeyes that are too lean, as they may become dry and tough when cooked to medium well.
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.
When seasoning the ribeye, make sure to season both sides evenly, using a generous amount of seasoning. 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 and swirl it around to coat the bottom. Sear the ribeye for 2-3 minutes per side, or until a nice crust forms.
After searing the ribeye, reduce the heat to medium-low and continue cooking to the desired internal temperature. Use a thermometer to check the internal temperature, and adjust the cooking time as needed.
Can I cook a ribeye to medium well using a grill?
Yes, you can cook a ribeye to medium well using a grill. Preheat the grill to medium-high heat, and make sure the grates are clean and well-oiled. Sear the ribeye for 2-3 minutes per side, or until a nice crust forms.
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.
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 and the meat to relax, 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. Tent the ribeye with foil to keep it warm, and let it sit for 5-10 minutes. During this time, the internal temperature will continue to rise slightly, but the meat will retain its juiciness and tenderness.
How do I slice a ribeye after cooking?
After letting the ribeye rest, slice it against the grain using a sharp knife. Slicing against the grain ensures that the meat is tender and easy to chew.
To slice the ribeye, place it on a cutting board and locate the lines of muscle. Slice the ribeye in a smooth, even motion, using a gentle sawing action. Slice the ribeye into thin slices, about 1/4 inch thick, and serve immediately.