Time, temperature, and tips for perfect results every time.
Stovetop (Pan Sear)
Cook Time
4-5 min
Set Stovetop (Pan Sear) To
high
cooking temperature
Safe Internal Temp ?
145°F
63°C · USDA FSIS
05:00
5 min preset
Adjusted cooking time
4-5 min
| Level ? | Internal Temp ? | Description |
|---|---|---|
| rare | 120-125°F | Cool red center, 3-4 min/side on hot cast iron. The center should feel like the fleshy part of your palm below the thumb when your hand is relaxed. |
| medium rare | 130-135°F | Warm red center, 4-5 min/side. The sweet spot for ribeye - fat starts rendering at 130F, so the marbling actually melts into the meat. |
| medium | 140-145°F | Warm pink center, 5-6 min/side. Still juicy but the center has firmed up. Good compromise if you are nervous about red meat. |
| medium well | 150-155°F | Slight pink, 6-7 min/side. Most of the moisture has cooked out. If you must go this far, baste with butter to add back some richness. |
| well done | 160+°F | No pink, 7-8 min/side. Not recommended for ribeye - dries out the marbling that makes this cut worth the price. You are paying for fat that you are then cooking away. |
Ribeye Steak takes 4-5 minutes in Stovetop (Pan Sear) at high. Verify internal temperature reaches 145°F with a meat thermometer.
The recommended temperature for Ribeye Steak in Stovetop (Pan Sear) is high. Per side in a screaming hot cast iron skillet
Yes, flip Ribeye Steak halfway through cooking for even browning and consistent results.
Yes, you can cook frozen Ribeye Steak in Stovetop (Pan Sear). Add approximately 50% more time (6-8 minutes). Always verify internal temperature before serving.
Yes, preheating your Stovetop (Pan Sear) is recommended for best results. This ensures even cooking and proper browning from the start.