Steak guide
Ribeye
Rich, heavily marbled cut from the rib section. Known for its intense beefy flavor and juiciness. The fat content keeps it moist during cooking.
Recommended: 2.5–3 cm (1–1.25 inch)
Doneness temperatures
| Doneness | Remove from heat | Final temperature after resting | Sear per side |
|---|---|---|---|
| RareVery soft, cool red center with a thin seared crust. The marbling barely begins to render. | 48°C | 50°C | 90 seconds |
| Medium RareThe ideal doneness for ribeye. Warm red center with excellent fat rendering. Maximum flavor and juiciness. | 52°C | 54°C | 120 seconds |
| MediumPink center throughout with well-rendered fat. Still juicy with a firmer texture. | 58°C | 60°C | 165 seconds |
| Medium WellOnly a slight hint of pink remains. Firm texture but still retains some moisture from the marbling. | 62°C | 65°C | 210 seconds |
| Well DoneFully cooked through with no pink. Drier texture, but ribeye fares better than leaner cuts due to fat. | 68°C | 71°C | 255 seconds |
Nutrition per 100 g
- Calories
- 248 kcal
- Protein
- 24 g
- Fat
- 17 g
Chef tips
- • Bring to room temperature 30–45 minutes before cooking
- • Pat completely dry with paper towels for better sear
- • Use a cast-iron skillet for the best crust
- • Rest for 8 minutes after cooking - this is essential
- • Best at medium-rare to medium for optimal fat rendering
Cooking methods
On the stove
Cast iron skillet on the highest gas setting, preheated 3–4 minutes until lightly smoking. Sear 2–3 minutes per side without moving. Add butter, garlic, and thyme in the last minute and baste the steak continuously. Rest 8 minutes after cooking.
On induction
Cast iron at level 8–9. Preheat 3 minutes. Induction reaches high temperatures very efficiently, creating an excellent Maillard crust. Sear 2–3 minutes per side, then reduce to level 5–6 for finishing. Add butter and herbs and baste. The marbling renders beautifully at these temperatures.
Over an open fire
Ideal for ribeye - the fat renders over coals and creates flavor-enhancing flare-ups. Use charcoal or hardwood. Grill 3–4 minutes per side over high direct heat. Move to the cooler grill edge if flames become too aggressive. Rest on a warm plate for 8 minutes.
Marinades
🌿 Garlic & rosemary rub
Lets the marbling speak. Salt and aromatics - that's it.
30 min – 2 h
Ingredients
- • 2 tsp coarse sea salt
- • 1 tsp freshly cracked black pepper
- • 3 cloves garlic, grated
- • 1 tsp fresh rosemary, finely chopped
- • 1 tsp fresh thyme, finely chopped
- • 2 tbsp olive oil
Method
- Pat the steak completely dry with paper towels.
- Mix all ingredients into a coarse paste.
- Rub all over the steak. Let it rest at room temperature 30–45 minutes before searing.
- Sear in a screaming-hot cast-iron pan - the marbling does the rest.
🥢 Asian sesame & soy
Crispy crust, big umami. Inspired by Korean steakhouses.
30 min – 12 h
Ingredients
- • 3 tbsp tamari or soy sauce
- • 2 tbsp toasted sesame oil
- • 1 tbsp balsamic vinegar
- • 1 tbsp brown sugar
- • 1 tsp sriracha (optional)
- • 2 cloves garlic, grated
- • 1 tsp grated fresh ginger
Method
- Whisk all ingredients in a shallow dish.
- Add the steak, turn to coat, then refrigerate 30 min – 12 h.
- Pat dry before searing - the sugar will caramelize fast in the pan.
- Finish with toasted sesame seeds and sliced spring onion.
