To cook a 1-inch thick ribeye steak, preheat your grill or stovetop pan to high heat. Sear the steak for about 3-4 minutes on each side for a medium-rare doneness, or adjust the cooking time to your desired level of doneness. Let it rest for a few minutes before serving.
How do you cook inch thick ribeye?
Cooking a 1-inch thick ribeye steak to perfection requires careful attention to heat and timing. Here is a detailed guide on how to achieve a deliciously cooked ribeye:
Preheat the Grill or Stovetop Pan: Before you start cooking, make sure to preheat your grill or stovetop pan to high heat. This allows for a quick sear and helps to lock in the juicy flavors of the ribeye.
Seasoning the Ribeye: Prior to cooking, generously season both sides of the ribeye with kosher salt and freshly ground black pepper. You can also add other seasonings of your choice, such as garlic powder, paprika, or rosemary, to enhance the flavors.
Searing the Ribeye: Place the seasoned ribeye on the preheated grill or stovetop pan, and allow it to sear for about 3-4 minutes on the first side. This initial sear creates a caramelized crust on the steak, adding a rich flavor.
Flipping and Cooking Time: After the initial searing, flip the ribeye and continue cooking for an additional 3-4 minutes on the other side. The cooking time depends on your preferred level of doneness. For medium-rare, the internal temperature should reach around 135°F (57°C).
Checking Doneness: To ensure the desired doneness, you can use an instant-read meat thermometer. Insert it into the thickest part of the steak to check the internal temperature. The following temperatures correspond to various levels of doneness:
Medium-Rare: 135°F (57°C)
- Medium: 145°F (63°C)
- Medium-Well: 150°F (66°C)
Well-Done: 160°F (71°C)
Resting Period: Once the ribeye reaches your preferred level of doneness, remove it from the heat and let it rest for a few minutes. This crucial resting period allows the juices to redistribute within the steak, resulting in a more tender and flavorful final product.
Now, let’s add an interesting quote on cooking from the renowned chef, Julia Child:
“Cooking well doesn’t mean cooking fancy.” – Julia Child
Adding a table of interesting facts on ribeye steak:
|Ribeye comes from the lightly-used upper ribcage area.|
|It is known for its exceptional marbling and tenderness.|
|Ribeye is often considered one of the juiciest cuts of beef.|
|The USDA grades ribeye steaks based on their marbling and tenderness.|
|Proper seasoning and cooking technique are key to maximum flavor.|
By following these steps and paying attention to the details, you can enjoy a perfectly cooked, juicy, and flavorful inch-thick ribeye steak. Remember, cooking is an art, and the result is definitely worth the effort!
See the answer to “How do you cook inch thick ribeye?” in this video
Gordon Ramsay demonstrates to NFL star Von Miller how to cook the perfect ribeye steak using a cut with marbling fat, properly seasoning both sides, adding garlic, thyme, and truffle butter for flavor and tenderness. Miller learns about the importance of choosing the right cut of meat, seasoning, and cooking it to perfection. This takes place in a Mother’s Day special with various other chefs greeting the audience at the start.
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For the perfect medium-rare degree of doneness, your Ribeye steak grill time should be 9–12 minutes for a 1-inch steak, and 12–15 minutes for a 1½ inch steak, turning about 1 minute before the halfway point. A meat thermometer should read 130°F. Rest your steaks for 5 minutes before serving, covering lightly with foil.
I’m sure you’ll be interested
- Rare: 45 minutes (1-inch steak) and 1–2½ hours (1½ inch steak)
- Medium-Rare: 45 minutes (1-inch steak) and 1–4 hours (1½ inch steak)
- Medium: 45 minutes (1-inch steak) and 1–4 hours (1½ inch steak)
- Medium-Well: 45 minutes (1-inch steak) and 1–3 hours (1½ inch steak)