Ribeye Steak: sear + oven at 425°F for about 6 min (after sear). Internal temp: 130°F rare · 135°F med-rare · 145°F medium.
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Safe Internal Temp
130°F rare · 135°F med-rare · 145°F medium
Cooking Methods
↕ Slide the temperature to see how cook times change
your temp
425°F
cook time
~6min (after sear)
Low & slow 375°450° Hot & fast
✎ Sear stovetop first, then finish in oven.
High3–4 min/side
Burner Guide: Ripping hot — the pan should be smoking slightly before the steak goes in. That's what creates a proper crust. If the fat is splattering violently, lower to medium-high.
✎ Baste with butter last 2 min.
Doneness Chart
Doneness
Target
Pull Temp
What to Expect
Rare
125°F
120°F
Cool red center, very soft
Medium-Rare
135°F
130°F
Warm red center, yielding
Medium
145°F
140°F
Warm pink center, firmer
Medium-Well
150°F
145°F
Slight pink, firm
Well-Done
160°F
155°F
No pink, firm throughout
Pull temp = when to remove from heat. Carryover cooking raises the temp 5–10°F as it rests.
Food Safety
USDA recommends steaks reach 145°F with a 3-minute rest. However, whole-muscle cuts like ribeye only have bacteria on the surface, which searing kills. That's why rare and medium-rare are widely considered safe for whole steaks. Use a thermometer — color alone isn't reliable.
Frequently Asked Questions
What are the best tips for cooking ribeye steak?
Salt 40 min ahead or right before — never in between. Rest 5–10 min. Slice against the grain.
What internal temperature should ribeye steak reach?
USDA recommends steaks reach 145°F with a 3-minute rest. However, whole-muscle cuts like ribeye only have bacteria on the surface, which searing kills. That's why rare and medium-rare are widely considered safe for whole steaks. Use a thermometer — color alone isn't reliable.
What are the doneness temperatures for ribeye steak?
Rare: 125°F (pull at 120°F). Medium-Rare: 135°F (pull at 130°F). Medium: 145°F (pull at 140°F). Medium-Well: 150°F (pull at 145°F). Well-Done: 160°F (pull at 155°F). Pull temp is when to remove from heat — carryover cooking raises the temp 5–10°F during rest.
How do you sear + oven ribeye steak?
Sear + Oven at 10–5 min (after sear). Sear stovetop first, then finish in oven.
How do you grill ribeye steak?
Grill at 5–6 min/side. Let flames kiss, don't char.
How do you cast iron ribeye steak?
Cast Iron at 3–4 min/side. Baste with butter last 2 min.
