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How to Cook the Perfect Ribeye

author image Jeremy Hoefs
Based in Nebraska, Jeremy Hoefs began writing fitness, nutrition, outdoor and hunting articles in 2006. His articles have been published in "Star City Sports," "Hunting Fitness Magazine" and RutWear field journals, as well as on the Western Whitetail website. Hoefs graduated with a Bachelor of Science in exercise science from Nebraska Wesleyan University.
How to Cook the Perfect Ribeye
Cook the steak to a precise internal temperature for a perfect ribeye. Photo Credit: Pavlo_K/iStock/Getty Images

The ribeye steak is cut from the beef rib and is known for having a tender, juicy and delicious taste. The marbling -- fat inside the muscle of the meat -- provides the tenderness and flavor. As a result of the overall taste, the ribeye is an expensive steak that requires a precise cooking method for producing the “perfect” steak. Cooking the perfect ribeye starts with proper selection and preparation and finishes with using dry heat to cook the steak to a precise internal temperature for your desired level of doneness.

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Step 1

Select a ribeye that is cherry-red in color, with ample marbling and about 1 1/2-inches thick. This combination of marbling, color and thickness is essential for cooking the perfect ribeye.

Step 2

Sit the ribeye at room temperature for 30 minutes before cooking. This allows the ribeye to warm up slightly for proper cooking.

Step 3

Rub the ribeye with olive oil, salt and black pepper.

Step 4

Preheat the grill to high heat. Oil the grates or spray non-stick cooking spray so the ribeye doesn’t stick while grilling.

Step 5

Cook the ribeye for four to five minutes. You can turn the ribeye 90 degrees after two to three minutes to create grill marks.

Step 6

Flip the ribeye and cook for another three to five minutes, or until the internal temperature reaches the specific level of doneness. Medium rare steaks should be cooked to 145 degrees Fahrenheit, medium steaks to 160 degrees and well-done steaks to 170 degrees.

Step 7

Remove the steak from the grill and let it “rest” so the juices return to the center of the ribeye steak.

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