Internal Temp Of Ribeye Steak

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No Thermometer Use The Hand Method

How to Cook Ribeye Steak on the Grill | Kingsford

If a thermometer isnt available, you might still be able to check the level of doneness of your steak by using your hand. Its not as accurate as a temperature, but its better than nothing.

Press two fingers gently into the surface of the middle of the beef. Then, feel press those same fingers into the palm of your hand right underneath your thumb as you touch the thumb to each finger. The squishiness of that muscle will differ as your thumb touches each finger and can give you an idea of your meats doneness. Thumb to index finger is rare, thumb to middle finger is medium-rare, thumb to ring finger is medium and thumb to pinky finger is well-done.

Remember only to use this method as a last resort. Its better than judging your steaks doneness by color . But, a fast-read digital meat thermometer is best, so its a good idea to consider buying one if you plan to cook steak often.

What Temperature Is Medium For Steak

Medium A steak grilled to medium will have a lot of pink in it. On the exterior, a little ring of grey may appear, and a strip of red may stay in the middle of the circle. The temperature at which the fat begins to liquefy and provide flavor to steaks with greater marbling will be higher for these cuts of meat.

What Internal Temperature Should My Grilled Steak Be

Internal temperature is the most precise predictor of steak done-ness. Many people swear by the finger test for steak, but I am a numbers person so I prefer to use an instant-read thermometer to check the temperature.

Use the chart below to check the internal temperature for different levels of steak cooking. There are a range of temperatures for each level so you will need to play around with your steak to see what temperature you like best.

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Medium Steak Temperature And Cooking Tips

A medium steak is always a crowd-pleaser. This is our go-to for hosting, as it’s an unpolarizing, easy middle ground for all meat eaters. Not too pink, but not overcooked, a medium steak is a great home base for any griller.

To cook a medium steak, place it on a hot grill for approximately 4 minutes. Flip, rotate, and move to another spot on the grill. Cook an additional 4 minutes, then move to another spot on the grill. Cook an additional 2 minutes, or until it reaches an internal temperature of 135 degrees F . Let rest for 5 minutes, slice and serve.

The Science Behind The Temp

How to Cook the Perfect Ribeye

As it turns out, the medium rare steaks being the most appetizing to our palates has a lot to do with the science behind the meat and less to do with personal preference. The proteins responsible for muscle contraction, Myosin and Actin for you biology lovers out there, denatures, or break down, at different temperatures. The breakdown of these proteins changes the consistency and taste of the meat. As it turns out, most people like their steaks with more Actin and less Myosin, a happy little window that magically appears right around 135 degrees, or the temperature of medium rare steak. Go figure

Moisture is also a consideration when it comes to preference. When you cook a steak to medium-rare the internal temperature isnt raised to a point that allows excess moisture to escape through vapor or steam, keeping your steak juicy and flavorful. Medium or, gasp, well-done steak not only exceeds the just right zone of protein balance, but it also causes moisture to evaporate from your meat, creating the potential for a chewy, tasteless disaster.

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How To Make Grilled Ribeye

  • Slice the Butter. Let your choice of butter come to room temperature and cut into ½ slices.
  • Dry Marinate the Meat. Rub the Montreal seasoning right into the meat, working it in with your fingers. Cover both sides. Allow the meat to dry marinate for 20 minutes while preheating the grill to 450°F-500°F.
  • Grill. Lay the meat right on the grill and cook per your preference. For a medium-rare center, sear for just 3-4 minutes per side. For rare, medium, and well-done, see the recipe card at the bottom of the page.Note: If cooking a bone in ribeye steak, it may take longer to come to temperature. Keep a close eye on the internal temperature of the meat to make sure youre getting the doneness that you desire.
  • Let Rest & Serve. Before you take the meat off of the grill, top with the butter and let it sizzle into the surface. Let rest for at least 10 minutes before slicing and serving.
  • Do You Cook Steak From The Outside In Or Inside Out

    Steaks cook quickly from the outside in, which means that the exterior of the steak will always cook more quickly than the centre of the steak. This is excellent for getting a lovely crust on the exterior, but it increases the likelihood of overcooking the inside while youre waiting for the outside to catch up with the inside.

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    How Do You Tell If A Steak Is Done Without A Thermometer

    How to Check the Temperature of Your Steak Without Using a Thermometer

  • Raw. Feel the palm of your hand, right below your thumb, for a few seconds.
  • Rare. Once youve done that, bring your thumb to your pointer finger and touch the same spot of your palm again.
  • Medium-Rare. Make a connection between your thumb and middle finger.
  • Medium. Change the position of your thumb to your ring finger.
  • Video Result For Ribeye Steak Internal Temp Chart

    Rib Eye steak on the Caveman Extreme Temperature Grill
    Steak Degrees of Doneness | Temperature Guide
    How to Cook a Steak to The Perfect Doneness – Chicago…
    Rib Eye steak on the Caveman Extreme Temperature Grill

















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    What Is The Perfect Temperature For Steak

    The USDA advises that steaks and roasts be cooked to a temperature of 145°F and then rested for at least 3 minutes before cutting into them. Ground beef should be cooked to a minimum internal temperature of 160°F to assure food safety . Check the temperature with a thermometer to be sure, as color alone is not a reliable indicator.

    A Word About Carryover Cooking

    Heat is not static. Heat moves. In fact, heat tries its best to reach a state of equilibrium. When you take a steak out of a hot pan, the heat at the exterior of the steak will work its way into the steak, raising the temperature of the inside of the steak. This is what we call carryover cooking. Unless youre cooking your steak sous vide, you will experience carryover cooking, and you need to plan for it. Thinner steaks like skirt steak have less thermal mass and thermal momentum and will experience less carryover than thick steaks. Thick steaks like porterhouse or tomahawk have more thermal mass and more carryover.

    If youre looking for a pull-temp chart, Im afraid I cant help you. We dont publish such a thing, as pull temps are surprisingly variable. The higher the heat, the more carryover there will be because the thermal gradients will be wider. Something cooked in a 225°F oven will carryover less than the same thing cooked in a 300°F oven. So the pull temperature for any given target temp must be viewed by way of the heat at which the food is being cooked.

    Another reason we cant have a pull-temp chart is size. As I said above, larger items experience more carryover than smaller items. This may seem counterintuitive, but if you think of the thermal mass of a whole prime rib vs. the thermal mass of a hamburger, you can see that there is a larger heat reservoir in the roast that can do carryover cooking.

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    How Do I Use An Instant

    I use a Thermopop instant-read thermometer when checking my steak temperature. I insert the thermometer all the way through the steak on the grill and then slowly pull the thermometer up through the steak as the temperature drops. You are looking for the lowest temperature that the thermometer reads.

    The lowest temperature should be the thickest part of the steak. For example, if you want a medium-rare steak, you will want the thickest part of the steak to read between 130F and 139F. Use the thermometer when the steak is on the grill and then transfer the steak to a plate or cutting board to rest.

    You might not know how you like your steak cooked, so I recommend trying out a few different temperatures until you know what you like best. As you can see in the image below, the two steaks are both rare to medium-rare. I ended up preferring the steak that was cooked to 132F so now I aim for that temperature.

    What Temperature Is Medium Rare Steak Cooked To

    How To Cook A Ribeye Steak Perfectly In A Skillet

    Medium Temperatures between 130 and 135 degrees are quite rare.In the middle of this steak, the center is completely heated and crimson.Most restaurants consider this to be the lowest level of completion that is acceptable.The medium temperature is between 140 and 145 degrees.

    For those who adore the rib eye cut, this is perhaps the most popular stage of doneness to achieve.The core is bright red and scorching, while the remainder of the inside is a soft pink.

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    What Temperature Should Steak Be Cooked At

    Follow this checklist to find your ideal level of doneness:

  • Rare: 125 degrees Fahrenheit plus a three-minute cooling period after removal from the heat
  • Temperatures between 130 and 135 degrees Fahrenheit are considered medium-rare.
  • The medium temperature is between 135 and 140 degrees Fahrenheit.
  • 140 to 150 degrees Fahrenheit is considered medium-well.
  • 155 degrees Fahrenheit or above for well-done
  • How To Cook A Steak In An Stove/oven

    If you’re cooking a steak indoors, the best method is the reverse sear. The reverse sear is when you cook the steak rather slowly in the oven, then finish by searing it on the stovetop. The benefit of this method is that you’re less likely to overcook the steak, and you have more control over the sear.

    Preheat your oven to 225 degrees Fahrenheit, and put the steaks in the oven on a baking sheet. Cook them until the internal temperature is 110 degrees Fahrenheit which will take about an hour.

    Just before you take the steaks out, drizzle oil in your heaviest skillet and set it over high heat. Take the steaks out, and put them in the pan. Sear them on both sides and finish by searing the edges.

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    What Temperature Do You Cook A 3/4 Inch Steak

    Heat the steak to 325 degrees Fahrenheit to 400 degrees Fahrenheit, depending on the thickness and the cooking method. If youre using a grill, pay attention to when the medium coals have a small layer of gray colored ash on them. When the medium-low coals have a heavy layer of gray colored ash on them, it indicates that the temperature is between 325°F and 350°F, which is common.

    What Is The Best Temperature To Cook A Ribeye Steak

    Rosemary Salt Ribeye!

    If you want your steak rare, an internal temperature of 120 degrees Fahrenheit is the ideal cooking temperature. If youre going for medium rare, the thermometer should read 130 degrees. When cooked precisely, medium-rare ribeye steaks should register 140 degrees Fahrenheit, while well-done ribeye steaks should register 160 degrees Fahrenheit. Grilling Techniques for Ribeye Steak

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    What Temperature Should Ribeye Steak Be Cooked To

    Ribeye Steak Internal Temperatures For medium, aim for an interior temperature of 135-145 degrees Fahrenheit. Internal temperature of 145-155 degrees Fahrenheit should be used for medium-well. Internal temperature of 155-165 degrees Fahrenheit indicates that the meat is well-done.

    Temperature For Medium Steak

    The internal temperature for a medium steak should be around 140 degrees. This takes about 10 minutes of cooking on each side for a 1-inch thick steak. As with a medium-rare steak, let it rest for about 10 minutes before serving. Massip said a rib-eye is a good option if you like your meat medium since it has a higher fat content and the heat will bring out more flavor from the fat. Plus, it won’t be too dry.

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    How Do You Cook A 2 Inch Ribeye Steak

    Preheat a gas grill to medium-high heat, or approximately 500 degrees Fahrenheit. Place the steaks on the grill, shut the lid, and lower the heat to medium-high right away. 4-6 minutes or until the bottoms are charred on both sides Cook for another 5 minutes, or until the internal temperature reaches 135° to 140° F for rare to medium rare, then rotate and close the lid.

    How To Cook Rib Eye Steak In The Oven


    First allow your meat to come to room temperature before putting it on the heat and make sure its completely dry by blotting it with paper towel. Put a pan on your stovetop and heat it up for a few minutes so its hot. Rub your steak in some oil and seasoning before searing your meat on one side until golden. When you are ready to flip your rib-eye steak, you can then put the whole pan in the oven to finish cooking. Depending on how thick your steak is it should be ready within 6-10 minutes.

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    Can You Make A Grilled Ribeye Rub Beforehand

    You most definitely can. The Montreal blend used for this grilled ribeye recipe can actually be kept at room temperature indefinitely, so long as its kept in a cool, dry place.

    You can even apply the rub and refrigerate overnight. It wont be a dry marinade at that point, but thats okay. The result will be the same, and youll get the same crust and sear.

    Specialty Methods For Cooking Ribeye Steak

    Traditional methods will give any steak connoisseur a wonderful meal, however, there are also new techniques that inspire cooking innovation and provide their own unique flavor. With each method, your steak should be completely thawed in the refrigerator for at least 24 hours. Remove the Ribeye from the refrigerator 3040 minutes before cooking to bring to room temperature. Season your steaks to your liking we recommend using our Kansas City Steak Original Steak Seasoning.

    For perfect doneness, we recommend using a meat thermometer.

    Take the cooking process a step further with the professional reverse sear Ribeye method.

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    Should You Choose Bone

    Whether you choose bone-in or bone-out is totally a personal preference. Bone-in meat is no more flavorful than boneless meat. The difference is really in how the two types cook differently.

    When the bone is left in, it protects the section of meat it surrounds, and helps that section cook more evenly.

    On the other hand, the bone can be a little unwieldy, making the steak uneven and hard to cook. Also, when you buy bone-in, you’re paying for the weight of that bone.

    Some cooks like to buy bone-in, but remove the bone for other uses and cook without it. Others buy bone-in because they love gnawing the meat off the bone.

    There’s no wrong answer, you’re getting a tasty ribeye either way.

    How Long Does It Take To Cook A Ribeye On Grill

    Steak Degrees of Doneness

    Grilling a ribeye or most other kinds of steak over medium-high heat for around 10 minutes will yield the best results. Rotate the pan halfway through to ensure equal scorching on both sides and a medium-rare steak on the other side. Cooking on a Char-Broil 4 Burner Gas Grill produces a big, even grilling area, which is ideal for these.

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    How Do You Grill A Ribeye Medium


  • Begin with ribeye steaks that are prime or premium. I choose a 1 14 to 1 12 inch thick board that will weigh 12-16 ounces.
  • Preparing the grill: While the steaks are resting, heat the grill to around 450°-500°.
  • If there is a layer of trimmable fat on the surface, remove the majority of it.
  • Place the steaks on the grill and cook until done.
  • Remove yourself from the situation and relax for at least 5 minutes.
  • How Do You Know When Ribeye Steak Is Done

    Medium-rare steak should be cooked to 140F, medium-done steak to 160F, and well-done steak to 170F is the suggested cooking temperature.Following cooking, allow the steaks to rest for a few minutes before cutting into them.What is the best way to tell whether a ribeye steak is done?

    After medium-rare meat has been grilled, there should be some softness and soft flesh left over to enjoy .

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    What Equates To A Steaks Doneness

    The internal temperature of the steak at the end of cooking is what determines how well a steak is done. This indicates that you must halt the cooking process before the food reaches the required doneness. As soon as you place the steak on a plate or cutting board, the heat will rise and the steak will continue to cook for a few minutes longer.

    Thick Ribeye Or Thin Ribeye

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    If you like your steak on the rare side, it’s much easier to achieve a good cook with a thick ribeye than a thin one. With a thin ribeye you’ll have a hard time getting the surface of the steak properly browned before the inside of the steak cooks to well done. A thick ribeye buys you time. You’re able to get that surface nice and browned before the interior of the steak gets too much heat.

    If you prefer your steak well done, go with a thinner cut. If you choose a thick cut, the surface of the steak may burn before you’re able to get the interior cooked. Most experts prefer their steak cooked medium rare. For this reason, they typically choose a steak that’s about 2 inches thick.

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