Best ways to cook a well-done rib eye
Cooking a rib eye steak to well-done can be a bit tricky because it’s easy to overcook or dry out the meat. However, with the right technique and attention, you can achieve a flavorful, juicy result even at a high internal temperature. Here, we explore the best methods for cooking a well-done rib eye—grilling, pan-searing, and oven roasting—so you can choose the best approach for your kitchen.
Preparing Your Rib Eye
Before cooking, take your rib eye out of the fridge about 30-45 minutes prior to cooking. Letting it come to room temperature helps it cook evenly. Season generously with salt and pepper, or use your favorite spice rub. For added flavor and moisture, consider marinating it for a few hours, especially if you prefer your steak well-done, which can sometimes lead to dryness.
Grilling a Well-Done Rib Eye
Grilling is a popular way to cook rib eye, and it gives a delicious smoky flavor. To do it right:
- Preheat your grill to high heat (about 450°F to 500°F). A hot grill sears the meat quickly, locking in juices.
- Place the steak on the grill and sear each side for about 4-5 minutes. This creates a nice crust.
- Reduce the heat to medium or move the steak to a cooler part of the grill. Continue cooking, turning every few minutes, until the internal temperature reaches 160°F or higher.
- Use a meat thermometer to check doneness. Be cautious, as well-done steaks can reach over 170°F, which is fine but can mean more moisture loss.
- Let the steak rest for 5-10 minutes before cutting. Resting allows juices to redistribute, preventing dryness.
**Tips:** Use tongs instead of a fork to flip the steak to avoid losing juices. For added tenderness, consider wrapping the steak in foil during the final cooking stages.
Pan-Searing and Oven-Finishing
Pan-searing followed by oven finishing gives you control over the cooking process and helps avoid overcooking the exterior.
- Heat a cast-iron skillet over medium-high heat. When hot, add a small amount of oil with a high smoke point, like canola or vegetable oil.
- Sear the rib eye for about 2-3 minutes per side until a brown crust forms.
- Transfer the skillet to a preheated oven at 350°F. Continue cooking until the internal temperature hits 160-165°F.
- Use a meat thermometer to monitor doneness. Because the steak is already seared, roasting gently finishes it evenly.
- Rest the steak for 5-10 minutes before serving, keeping it moist and flavorful.
**Tips:** If your oven isn’t available, you can finish the steak in a covered pan on the stovetop at low heat, but this may take longer.
Choosing the Right Technique
The best method depends on your kitchen setup, tools, and preference.
- For outdoor enthusiasts, grilling is quick and adds smoky flavor, but keep a close eye on internal temperature.
- For indoor cooking, pan-searing and oven finishing give you more control and are easier to manage for consistent doneness.
- Marinating before cooking can help keep the meat tender and moist at well-done temperatures.
Remember, a well-done steak is all about patience and watching the internal temperature. No matter which method you choose, a good meat thermometer is your best friend to ensure the perfect, well-cooked rib eye every time.
Ideal cooking times for well-done rib eye
Cooking a rib eye steak to well-done might take a little longer, but with the right timing, you can enjoy a juicy and flavorful result. The key factors are the thickness of the steak and the cooking method you choose. Whether you prefer grilling, pan-searing, or oven roasting, knowing the right times helps avoid overcooking or undercooking.
Let’s start with the basics: a well-done rib eye is cooked all the way through, with no pink in the center. It should reach an internal temperature of 160°F (71°C). Achieving this requires patience and the right timing based on how thick your steak is and how you cook it.
General time guidelines based on thickness
| Thickness | Grill/Pan (approximate time per side) | Oven + Sear (total time) |
|---|---|---|
| 1 inch (2.5 cm) | 7–10 minutes | 20–25 minutes |
| 1.5 inches (3.8 cm) | 10–13 minutes | 25–30 minutes |
| 2 inches (5 cm) | 13–17 minutes | 30–35 minutes |
If your steak is thinner than one inch, keep a closer eye to prevent overcooking. Thicker steaks will need more time but are easier to cook evenly if you use a combined method, like searing then finishing in the oven.
Cooking methods explained
Grilling or pan-searing
Start with a hot grill or skillet. For well-done, cook each side for about 7 to 10 minutes for a 1-inch steak. For thicker cuts, add a few extra minutes per side. Use tongs to flip the steak once and avoid piercing the meat. Maintain high heat during the initial sear, then if needed, turn down to medium to prevent burning.
Oven roasting followed by searing
This method provides even cooking. First, preheat your oven to 400°F (200°C). Sear the steak in a hot skillet on the stovetop for about 2-3 minutes per side until golden brown. Then, transfer to the oven for approximately 15-20 minutes for a 1-inch steak, adding a few more minutes for thicker cuts. Use a meat thermometer to check; remove the steak when it reaches 160°F (71°C).
Tips for perfect well-done steak
- Use a meat thermometer for accuracy. Relying on time alone can lead to overcooked meat.
- Let the steak rest for 5 minutes after cooking. This helps juices redistribute and results in a more tender steak.
- Don’t cut into the steak while cooking to check doneness, as this releases juices and can dry the meat.
- If the outside looks burnt before reaching the internal temperature, lower the heat or move the steak to indirect heat.
Remember, every grill, stove, or oven can vary a bit. It’s best to track your cook times and use a thermometer to ensure your rib eye reaches that perfect well-done heat every time. With a little practice, you’ll be able to cook a well-done rib eye that’s juicy and satisfying, not dry or tough.
Tips for cooking a perfect well-done rib eye
Cooking a well-done rib eye can be tricky because it’s easy to overcook and end up with a dry, tough steak. But with some simple tricks, you can achieve a juicy, flavorful result that’s cooked all the way through. The key is paying attention to temperature and timing, along with a few helpful techniques that ensure your steak stays tender and tasty.
First, it’s important to understand that cooking a well-done steak means reaching an internal temperature of around 160°F (71°C) or higher. Using a good meat thermometer is your best bet for accuracy. Insert it into the thickest part of the steak to monitor the temperature as it cooks. This way, you’ll avoid guessing and chance overcooking or undercooking.
Before cooking, take the rib eye out of the refrigerator and let it sit at room temperature for 20 to 30 minutes. This helps the steak cook evenly and reduces the risk of a cold center. While resting, pat the steak dry with paper towels. Excess moisture on the surface can hinder browning and make the crust less appealing.
When you’re ready to cook, choose a high-heat method like searing in a hot skillet or grilling over direct heat. Searing creates a delicious, caramelized crust that adds flavor and texture. Cook each side for about 4 to 5 minutes, depending on the thickness. Turn the steak only once or twice to develop a good sear.
During cooking, keep an eye on the internal temperature. For well-done, start checking around the 150°F (65°C) mark, and then remove the steak once it reaches 160°F (71°C). Remember, the temperature will rise a few degrees during resting, so it’s okay to take it off a bit early.
After removing the steak from heat, let it rest for 5 to 10 minutes before slicing. Resting allows the juices to redistribute throughout the meat, preventing them from spilling out when you cut into it. Cover the steak loosely with aluminum foil if you want to keep it warm during this period.
To avoid a dry result, consider marinating your rib eye beforehand or adding a little butter or oil during cooking to help retain moisture. Choosing a well-marbled cut also makes a difference, since the fat melts during cooking and keeps the steak tender.
Finally, avoid cutting into your well-done rib eye immediately after cooking. Cutting too soon releases juices and can make the steak seem dry. Wait those few minutes and then enjoy your perfectly cooked, juicy, well-done rib eye.
- Always use a meat thermometer to ensure accuracy.
- Let the steak come to room temperature before cooking.
- Cook over high heat for a good sear, then reduce heat if needed.
- Rest the steak before slicing to lock in the juices.
What to consider when cooking well-done rib eye
Cooking a rib eye steak to a well-done level requires some careful thought to achieve the best results. The quality of the cut, its thickness, and the equipment you use all play important roles in the final outcome. Understanding these factors can help you cook your steak evenly, safely, and with great flavor.
1. Choose a good-quality cut
The starting point for a delicious well-done rib eye is choosing a high-quality cut of meat. Look for a steak with good marbling, the thin streaks of fat within the muscle. Marbling adds flavor and keeps the meat moist during cooking, especially at higher temperatures. Cheaper cuts may become dry or tough when cooked to well-done, so investing in a better-quality piece can make a noticeable difference.
2. Consider the thickness of the steak
The thickness of your rib eye affects cooking time and how evenly it cooks. Thicker steaks, around 1.5 to 2 inches, will need more time to reach well-done. Thinner steaks, about 1 inch or less, may cook too quickly and risk overcooking on the outside before the inside becomes well-done. To get a more consistent doneness, use a meat thermometer and pay close attention to internal temperature.
3. Use the right equipment
The type of equipment you use influences how well-done your steak turns out. A cast-iron skillet is excellent for high-heat searing, creating a flavorful crust. Grilling over charcoal or gas also works well for even cooking. Make sure your grill or pan is heated properly before placing the steak. Also, using tongs instead of a fork helps prevent juices from escaping, keeping the steak tender.
4. Temperature considerations
Cooking to well-done means reaching an internal temperature of around 160°F (71°C) or higher. Use a reliable meat thermometer inserted into the thickest part of the steak. Since well-done steaks can become dry if overcooked, monitoring the temperature helps you avoid overdoing it. Remember that the steak will continue to cook slightly after removing from heat, so take it off just before reaching your target temperature.
5. Adjust cooking times and methods
For a well-done rib eye, start by searing each side for about 2-3 minutes to develop a nice crust. Then, finish cooking at a lower heat or in the oven if needed. For thicker cuts, consider using the indirect heat zone on your grill or finishing in a warm oven. This careful approach helps evenly cook the meat without burning the exterior.
6. Resting the steak
After cooking, let your rib eye rest for 5–10 minutes before slicing. Resting allows the juices to redistribute, keeping the meat moist and flavorful. Cutting into the steak immediately after cooking can cause it to lose those valuable juices, especially important when cooking to well-done.
- Choose quality meat with good marbling.
- Keep the thickness in mind for even cooking.
- Use a reliable thermometer for precise doneness.
- Preheat your cooking equipment properly.
- Rest the steak before serving for better flavor.
Common questions about rib eye well done times
Cooking a rib eye steak to a well-done level can raise many questions. Home cooks want to get it just right, without overcooking or drying out the meat. Here, we answer some of the most common questions about cooking times, techniques, and temperature guidelines for a well-done rib eye.
How long does it take to cook a rib eye steak well done?
The cooking time for a well-done rib eye depends on the steak’s thickness and the cooking method. As a general rule, if you’re pan-frying or grilling, a 1-inch thick rib eye will need about 8 to 10 minutes per side on medium heat. This results in an internal temperature of 160°F (71°C) or above, which is considered well done. For thicker steaks, say 1.5 inches, add a few more minutes per side. It’s always best to use a meat thermometer to be sure. Relying solely on time can lead to overcooking, so checking the internal temperature is key.
What is the ideal temperature for well-done rib eye?
The USDA recommends cooking beef to an internal temperature of at least 145°F (63°C). However, many prefer their steaks cooked to well done, which is about 160°F (71°C) or higher. At this temperature, the steak will be uniformly brown or gray throughout. Keep in mind that higher temperatures can make the meat drier, so it’s helpful to monitor with a thermometer. Remember, every oven or grill heats a bit differently, so use visual cues along with the thermometer.
What techniques can help me cook a well-done rib eye without it becoming tough?
- Use moderate heat: Cooking over medium or medium-low heat prevents the outside from burning while the inside reaches well done.
- Finish with indirect heat: After searing the steak on high heat for a minute or two per side, move it to a cooler part of the grill or into the oven to finish slowly.
- Marinate or brine: Soaking the steak in a marinade or saltwater solution can add moisture and tenderness.
- Rest the steak: Letting it sit for 5 minutes after cooking allows juices to distribute evenly, reducing dryness.
What common mistakes should I avoid when cooking a well-done rib eye?
- Overcooking: Leaving the steak on high heat too long can make it tough and dry.
- Using high heat throughout: Searing quickly then lowering the heat helps keep moisture intact.
- Not using a thermometer: Guesswork can lead to overdone steak. A reliable meat thermometer ensures accuracy.
- Cutting into the steak immediately: Always rest the meat before slicing to retain juices.
Remember, cooking a rib eye to well done takes patience and practice. Focus on gentle heat, accurate temperature, and good resting habits. With these tips, you can enjoy a flavorful, thoroughly cooked steak every time.