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How to Cook a Ribeye Steak Medium-Rare

author image W D Adkins
Based in Atlanta, Georgia, W D Adkins has been writing professionally since 2008. He writes about business, personal finance and careers. Adkins holds master's degrees in history and sociology from Georgia State University. He became a member of the Society of Professional Journalists in 2009.
How to Cook a Ribeye Steak Medium-Rare
How to Cook a Ribeye Steak Medium-Rare

Rib-eye steak has a well-deserved reputation for being a flavorful and tender cut of beef. Sometimes known as Delmonico, Spencer or Beauty steak, rib eye is a boneless steak cut from the rib area. Cook rib eye by broiling, grilling or panfrying it. Because rib eye is a high-quality cut of beef, keep seasoning to a minimum. If you are using a rib eye that has been frozen, thaw the meat completely before you start to cook it.

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Step 1

Prepare the steaks. Pat them dry to make them brown better. Add seasoning to taste. For example, add a little salt and black pepper. Alternatively, marinate the meat first.

Step 2

Place the steaks on a cooking surface set to medium heat. If you are broiling the rib eye, put steaks that are less than 1-inch thick on a rack 2 to 3 inches from the heat source. For thicker rib eyes up to 1 1/2 inches thick, place the steaks about 3 or 4 inches from the heat source. If you are using a skillet, cook the steaks at medium-high heat. When you use a grill, make sure the coals have a coating of ash before putting the steaks on.

Step 3

Turn rib-eye steaks with tongs or a spatula. Poking them with a fork will allow juices to escape and you will end up with a drier steak that has lost some of its flavor. When you use a skillet, pour off excess drippings.

Step 4

Cook the rib-eye steaks until they are done to taste. The medium-rare cooking time varies depending on the thickness of the steaks and the cooking method you use. A 3/4-inch-thick rib eye takes 11 to 14 minutes to grill and eight to 10 minutes to broil or panfry. Thicker steaks -- up to 1 1/2 inches thick -- take 17 to 22 minutes for grilling. For broiling, allow 21 to 27 minutes, and for skillet cooking, allow 12 to 15 minutes.

Step 5

Verify that the rib-eye steaks are medium-rare. If you use a meat thermometer, insert it horizontally from the side to the center of the steak. The temperature for medium-rare is about 145 degrees Fahrenheit. To check visually, make a small cut in the center of the steak. The middle should be a pink shade that turns to light brown as you get closer to the outside of the meat.

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