When it comes to cooking a ribeye steak, one of the most important factors to consider is the internal temperature. Achieving the perfect temperature ensures that your steak is cooked to your desired level of doneness.

Whether you prefer it rare, medium-rare, medium, or well-done, knowing the ideal temperature is key. In this article, we will explore the different levels of doneness and the corresponding temperatures for a ribeye steak.

Ribeye Steak Doneness Levels:

Before we delve into the temperatures, let’s first understand the various levels of doneness for a ribeye steak:

  • Rare: A rare steak has a cool red center and is cooked very minimally. It should be seared on the outside but mostly raw on the inside.
  • Medium-Rare: This is one of the most popular levels of doneness. A medium-rare steak has a warm red center and a slightly firmer texture compared to rare.
  • Medium: At this level, the center of the steak is pink with only a hint of red.

    It offers a good balance between tenderness and flavor.

  • Medium-Well: If you prefer less pink in your steak but still want some juiciness, medium-well is your go-to option. The center will be slightly pink but mostly gray.
  • Well-Done: A well-done ribeye steak has no pink in its center and is cooked thoroughly. It will have a consistent brown color throughout.

The Ideal Temperatures:

To achieve each level of doneness, it’s crucial to cook your ribeye steak at the appropriate temperature. Here are the recommended internal temperatures for each level:

Rare:

The ideal internal temperature for a rare ribeye steak is 120°F (49°C) to 125°F (52°C). This ensures a cool red center and a tender texture. Keep in mind that the cooking time will be minimal at this temperature.

Medium-Rare:

For a medium-rare ribeye steak, aim for an internal temperature of 130°F (54°C) to 135°F (57°C). This will give you a warm red center with some pinkness towards the edges. The steak will be tender and juicy.

Medium:

If you prefer a medium ribeye steak, cook it until the internal temperature reaches 140°F (60°C) to 145°F (63°C). The center will be pink with only a hint of red, offering a slightly firmer texture compared to medium-rare.

Medium-Well:

Aim for an internal temperature of 150°F (66°C) to 155°F (68°C) if you prefer your ribeye steak medium-well. The center will have a slight pinkness but mostly appear gray. It will be less juicy than the previous levels.

Well-Done:

To achieve a well-done ribeye steak, cook it until the internal temperature reaches 160°F (71°C) or above. At this level, there should be no pink in the center, and the steak will have a consistent brown color throughout. However, keep in mind that cooking it too long may result in dryness.

Tips for Measuring Temperature:

To accurately measure the internal temperature of your ribeye steak, use an instant-read meat thermometer. Insert the thermometer into the thickest part of the steak, avoiding any bones or fat. Ensure that the thermometer is not touching the pan or the grates of your grill, as this can give you an inaccurate reading.

Remember that the steak’s temperature will continue to rise slightly after removing it from the heat source due to residual heat. Therefore, it’s advisable to remove it from the heat a few degrees before reaching your desired level of doneness.

Now that you know the ideal temperatures for a ribeye steak, you can confidently cook it to perfection. Whether you prefer it rare, medium-rare, medium, medium-well, or well-done, achieving the right temperature ensures a delicious and satisfying dining experience.