Cooking a ribeye steak on the stove can be a daunting task, especially for those who are new to cooking. With so many different temperatures and cooking techniques to choose from, it can be difficult to know where to start. In this article, we will explore the best temperature to cook a ribeye on the stove, as well as provide some tips and tricks for achieving a perfectly cooked steak.
Understanding the Different Types of Ribeye Steaks
Before we dive into the best temperature to cook a ribeye on the stove, it’s essential to understand the different types of ribeye steaks that are available. Ribeye steaks can be broadly classified into two categories: bone-in and boneless.
Bone-In Ribeye Steaks
Bone-in ribeye steaks are cut from the rib section of the cow, with the bone left intact. These steaks are known for their rich flavor and tender texture. The bone acts as an insulator, helping to distribute heat evenly throughout the steak.
Boneless Ribeye Steaks
Boneless ribeye steaks, on the other hand, are cut from the same section of the cow, but with the bone removed. These steaks are also known for their rich flavor and tender texture, but they can be slightly more prone to drying out than bone-in steaks.
The Best Temperature to Cook a Ribeye on the Stove
When it comes to cooking a ribeye on the stove, the temperature is crucial. The ideal temperature will depend on the thickness of the steak and the level of doneness desired.
Medium-Rare
For a medium-rare ribeye, the internal temperature should be between 130°F and 135°F (54°C and 57°C). To achieve this temperature, heat a skillet or cast-iron pan over high heat until it reaches 400°F to 450°F (200°C to 230°C). Add a small amount of oil to the pan and swirl it around to coat the bottom. Place the steak in the pan and sear for 2-3 minutes per side, or until a nice crust forms. Finish cooking the steak in the oven at 300°F (150°C) for 5-10 minutes, or until it reaches the desired internal temperature.
Medium
For a medium ribeye, the internal temperature should be between 140°F and 145°F (60°C and 63°C). To achieve this temperature, heat a skillet or cast-iron pan over medium-high heat until it reaches 350°F to 400°F (175°C to 200°C). Add a small amount of oil to the pan and swirl it around to coat the bottom. Place the steak in the pan and sear for 2-3 minutes per side, or until a nice crust forms. Finish cooking the steak in the oven at 300°F (150°C) for 10-15 minutes, or until it reaches the desired internal temperature.
Medium-Well and Well-Done
For a medium-well or well-done ribeye, the internal temperature should be between 150°F and 160°F (65°C and 71°C). To achieve this temperature, heat a skillet or cast-iron pan over medium heat until it reaches 300°F to 350°F (150°C to 175°C). Add a small amount of oil to the pan and swirl it around to coat the bottom. Place the steak in the pan and sear for 2-3 minutes per side, or until a nice crust forms. Finish cooking the steak in the oven at 300°F (150°C) for 15-20 minutes, or until it reaches the desired internal temperature.
Tips and Tricks for Cooking the Perfect Ribeye on the Stove
In addition to using the right temperature, there are several other tips and tricks that can help you cook the perfect ribeye on the stove.
Choose the Right Pan
When it comes to cooking a ribeye on the stove, the pan is just as important as the temperature. A cast-iron or stainless steel pan is ideal, as they retain heat well and can achieve a nice crust on the steak.
Use the Right Oil
The type of oil used can also make a big difference in the flavor and texture of the steak. Look for a neutral-tasting oil with a high smoke point, such as canola or avocado oil.
Don’t Press Down on the Steak
One of the biggest mistakes people make when cooking a ribeye on the stove is pressing down on the steak with their spatula. This can squeeze out juices and make the steak tough.
Let the Steak Rest
After cooking the steak, it’s essential to let it rest for a few minutes before slicing. This allows the juices to redistribute and the steak to retain its tenderness.
Common Mistakes to Avoid When Cooking a Ribeye on the Stove
While cooking a ribeye on the stove can be a straightforward process, there are several common mistakes to avoid.
Cooking the Steak at Too Low a Temperature
Cooking the steak at too low a temperature can result in a steak that is tough and lacking in flavor. Make sure to heat the pan to the right temperature before adding the steak.
Overcooking the Steak
Overcooking the steak can result in a steak that is dry and tough. Use a thermometer to ensure the steak reaches the desired internal temperature.
Not Letting the Steak Rest
Not letting the steak rest can result in a steak that is tough and lacking in flavor. Make sure to let the steak rest for a few minutes before slicing.
Conclusion
Cooking a ribeye on the stove can be a daunting task, but with the right temperature and a few tips and tricks, you can achieve a perfectly cooked steak. Remember to choose the right pan, use the right oil, and don’t press down on the steak. Let the steak rest for a few minutes before slicing, and avoid common mistakes such as cooking the steak at too low a temperature and overcooking the steak. With practice and patience, you’ll be cooking like a pro in no time.
| Temperature | Level of Doneness | Cooking Time |
|---|---|---|
| 400°F – 450°F (200°C – 230°C) | Medium-Rare | 2-3 minutes per side, 5-10 minutes in the oven |
| 350°F – 400°F (175°C – 200°C) | Medium | 2-3 minutes per side, 10-15 minutes in the oven |
| 300°F – 350°F (150°C – 175°C) | Medium-Well and Well-Done | 2-3 minutes per side, 15-20 minutes in the oven |
By following these guidelines and tips, you’ll be able to cook a delicious and perfectly cooked ribeye steak on the stove.
What is the ideal thickness for a ribeye steak to cook on the stove?
The ideal thickness for a ribeye steak to cook on the stove 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.
It’s also important to note that the thickness of the steak can affect the cooking time. A thicker steak will take longer to cook than a thinner one, so it’s essential to adjust the cooking time accordingly. To ensure the best results, it’s recommended to use a meat thermometer to check the internal temperature of the steak.
What type of pan is best for cooking a ribeye steak on the stove?
The best type of pan for cooking a ribeye steak on the stove 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 can prevent the formation of a nice crust on the steak.
When choosing a pan, make sure it’s large enough to hold the steak comfortably. A pan that’s too small can cause the steak to steam instead of sear, resulting in a less flavorful dish. Also, make sure the pan is hot before adding the steak, as this will help create a nice crust on the outside.
How do I season a ribeye steak for stovetop cooking?
To season a ribeye steak for stovetop cooking, start by sprinkling both sides of the steak with salt and pepper. You can also add other seasonings such as garlic powder, paprika, or thyme, depending on your personal preferences. Let the steak sit at room temperature for about 30 minutes before cooking to allow the seasonings to penetrate the meat.
It’s also important to pat the steak dry with a paper towel before cooking to remove excess moisture. This will help create a nice crust on the steak. Avoid over-seasoning the steak, as this can overpower the natural flavor of the meat. Instead, focus on enhancing the natural flavors with a few simple seasonings.
What is the best oil to use for cooking a ribeye steak on the stove?
The best oil to use for cooking a ribeye steak on the stove is a neutral-tasting oil with a high smoke point, such as canola or avocado oil. These oils can handle high heat without breaking down or smoking, which can affect the flavor of the steak. Avoid using olive oil, as it has a low smoke point and can become bitter when heated.
When adding oil to the pan, use a small amount and swirl it around to coat the bottom of the pan. This will help prevent the steak from sticking to the pan and create a nice crust on the outside. You can also add a small amount of butter to the pan towards the end of cooking to add extra flavor to the steak.
How do I achieve a nice crust on a ribeye steak when cooking on the stove?
To achieve a nice crust on a ribeye steak when cooking on the stove, make sure the pan is hot before adding the steak. 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. Add the steak to the pan and sear for 2-3 minutes on each side, depending on the thickness of the steak.
It’s also important to not move the steak too much during cooking, as this can prevent the formation of a nice crust. Instead, let the steak cook for a few minutes on each side to allow the crust to form. You can also use a technique called “finishing” to add extra flavor to the crust – this involves adding a small amount of butter or oil to the pan towards the end of cooking and spooning it over the steak.
How do I know when a ribeye steak is cooked to the right temperature?
To know when a ribeye steak 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 steak is at least 135°F (57°C) for medium-rare, 145°F (63°C) for medium, and 160°F (71°C) for medium-well or well-done.
When checking the internal temperature, make sure to insert the thermometer into the thickest part of the steak, avoiding any fat or bone. It’s also important to let the steak rest for a few minutes before serving, as this will allow the juices to redistribute and the temperature to even out throughout the steak.
How do I let a ribeye steak rest after cooking?
To let a ribeye steak 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, depending on the thickness of the steak. This will allow the juices to redistribute and the temperature to even out throughout the steak.
During the resting period, avoid slicing or cutting into the steak, as this can cause the juices to run out and the steak to become dry. Instead, let the steak rest undisturbed until it’s ready to be sliced and served. You can also use this time to prepare any additional toppings or sides to serve with the steak.