How Long to Cook a Ribeye on the Stove
Cooking a ribeye steak on the stove is a quick and easy way to enjoy a delicious, juicy cut. The key is knowing how long to cook it based on thickness and your preferred level of doneness. With a little practice, you’ll be able to make a perfectly cooked ribeye every time.
The cooking time depends on how thick your steak is and whether you like it rare, medium, or well done. Thicker steaks take longer to cook through, but the good news is that you can easily adjust the time to suit your taste. Here are some general guidelines for stovetop ribeye cooking times based on steak thickness and doneness.
Basic Cooking Times for Ribeye on the Stove
| Thickness | Rare | Medium Rare | Medium | Medium Well | Well Done |
|---|---|---|---|---|---|
| 1 inch | 2 minutes per side | 3 minutes per side | 4 minutes per side | 5 minutes per side | 6 minutes per side |
| 1.5 inches | 3 minutes per side | 4 minutes per side | 5 minutes per side | 6 minutes per side | 7 minutes per side |
| 2 inches | 4 minutes per side | 5 minutes per side | 6 minutes per side | 7 minutes per side | 8 minutes per side |
Remember, these times are approximate. The actual cooking time can vary depending on your stove’s heat level and the specific cut of meat. It’s best to use a meat thermometer to check for doneness, especially if you’re aiming for medium rare or specific preferences.
How to Achieve Perfect Results
Start by letting your ribeye sit at room temperature for about 30 minutes before cooking. This helps it cook evenly. When ready, season it simply with salt and pepper or your favorite spices.
Heat your skillet over medium-high heat until it is very hot. Add a little oil with a high smoke point, like canola or vegetable oil. Place the steak in the skillet and do not move it for the first couple of minutes. This will give you a nice sear, locking in the juices.
Cook each side according to the times in the table above. Use tongs to flip the steak gently. If you prefer a clearer indicator of doneness, insert a meat thermometer into the center of the steak:
- Rare: 125°F (52°C)
- Medium Rare: 135°F (57°C)
- Medium: 145°F (63°C)
- Medium Well: 150°F (66°C)
- Well Done: 160°F (71°C)
Once cooked to your desired temperature, transfer the steak to a plate and let it rest for 5 minutes. Resting allows the juices to redistribute throughout the meat, making every bite tender and flavorful.
Practice makes perfect. Adjust the times slightly based on the thickness and your stove. With these guidelines, you’ll be well on your way to enjoying a perfectly cooked ribeye done just how you like it.