Rare: 50-52 °C (120-125 °F)
Medium Rare: 54-57 °C (130-135 °F) Best Choice
Medium: 60-63 °C (140-145 °F)
Medium Well: 65 °C (150 °F)
Well Done: 70 °C+ (160 °F+)
Use a meat thermometer to insert it into the thickest part.
Resting the steak (DO NOT skip)
Once you have removed the steak from the heat, let it rest for 10 minutes.
Meat and seafood
During cooking, the juices move towards the center. Rest allows them to be distributed throughout the meat.
Cutting too fast = dry steak.
Alternative Method: Charcoal Roast
If you like a smoky flavor, grilling is amazing for ribeye.
Refer to the next page
Direct heat seal
Preheat the grill to a high temperature (230-260 °C).
Grill for 4–5 minutes on each side.
Indirect heat seal
Switch to indirect heat.
Close the lid and bake to the desired internal temperature.
The charcoal enhances the flavor with a naturally smoky note that pairs nicely with the rich texture of the ribeye.
The science behind the perfect crust
The crust is formed by the Maillard reaction, which occurs above 150 °C. Proteins and sugars react to form complex aromatic compounds.
To maximize the crust:
Dry the surface.
Use high temperature.
Avoid overcrowding.
Do not turn over constantly.
Common mistakes to avoid.
Cooking directly from the refrigerator.
Not drying the steak.
Use of low temperature.
Turning too often.
Skipping rest
periods . Overcooking.
Meat and seafood
Best Side Dishes For Ribeye
Since ribeye is rich, it is best served with side dishes that balance it out.
Garlic mashed potatoes
Roasted asparagus Grilled
To see the full cooking instructions, go to the next page or click the Open button (>) and don't forget to SHARE it with your friends on Facebook.
