When it comes to cooking the perfect ribeye steak, using the right broiling temperature is key. Broiling is a quick and easy cooking method that involves intense direct heat from above to cook the surface of the meat. The question of whether to use high or low heat when broiling ribeye steak is an important one to answer.
Should You Broil Ribeye Steak on High or Low Heat?
The short answer is that you should broil ribeye steak over high heat. Here’s why:
- High heat is necessary to achieve a nice brown crust on the surface while keeping the interior moist and pink. Low heat would result in an unevenly cooked steak.
- Ribeye steak has a generous amount of intra-muscular fat that renders at high heat. This fat bastes the meat and keeps it juicy.
- Broiling uses direct top-down heat. Cooking ribeye steak over low broil may not sufficiently reach the interior of the thick cut.
High heat broiling sears the outside of the steak, killing any surface bacteria. The inside remains safely at lower temperatures. While quick cooking over high heat does produce some smoke, it gives the best results when broiling thick steaks like ribeye.
How High Should You Set the Broiler for Ribeye Steak?
For best results, preheat your broiler on high, which typically reaches temperatures between 500-550°F (260-288°C). If your broiler has a “Hi” and “Low” setting, use “Hi.”
Many ovens only go up to 500°F (260°C) on broil. This high heat is perfect for getting a good sear on ribeye steaks. If your broiler goes higher, for example up to 550°F (288°C), monitor the steaks closely to avoid burning.
How to Tell if Your Broiler is High or Low Heat
If you’re unsure whether your oven broiler runs hot or cool, there are a couple ways to check:
- Look in your oven manual or online to find the broiling temperature range for your specific model.
- Test it out. Place a thick steak or piece of bread under the broiler and time how long it takes to start browning. Faster browning indicates high heat.
In most home ovens, the broiler will be in the temperature range needed for properly searing ribeye steaks. But it’s always good to verify.
How Long Does it Take to Broil Ribeye Steak?
Cooking times can vary based on the thickness of your ribeye steak and the broiling temperature. Here are some general guidelines for how long to broil ribeye steak:
| Thickness | Broiling Time |
|---|---|
| 1 inch | 8 to 12 minutes total |
| 1 1/2 inches | 10 to 15 minutes total |
| 2 inches | 16 to 22 minutes total |
For rare to medium rare doneness, flip the steak once halfway through broiling. Let it rest for 5 minutes after cooking.
Seasoning and Oiling the Steak
Proper seasoning and oiling is key to enhancing flavor and achieving a nice sear on the ribeye steak. Follow these tips:
- Season the steak generously with coarse kosher salt and black pepper. You can also use a steak seasoning rub.
- Coat both sides of the steak lightly with high smoke point oil. Grapeseed, avocado, refined avocado, and canola oil work well.
- For added flavor, use compound butter containing herbs, garlic, etc on the cooked steak as it rests.
What You Need to Broil Ribeye Steak
Broiling ribeye steak doesn’t require any special kitchen tools. Here’s what you’ll need:
- Oven safe pan or broiling pan. Use a rimmed sheet pan lined with foil or a slotted broiling pan to catch fat drippings.
- Cooking thermometer (optional). A thermometer isn’t required but can help determine doneness, especially with very thick steaks.
- Tongs for flipping. Use metal tongs rather than a fork to avoid piercing the meat.
- Aluminum foil. Tent the steak loosely with foil while it rests.
Broiling Tips for Perfect Ribeye Steak
Follow these top tips for broiling ribeye steak just right every time:
- Remove steak from fridge and allow to sit at room temperature for 30 minutes prior to broiling. This helps it cook more evenly.
- Pat steaks dry thoroughly before seasoning. Wet surfaces steam rather than sear.
- Preheat broiler for at least 10 minutes before cooking. This allows it to reach high temperature.
- Place oven rack on second level from top, 4-6 inches from broiler.
- Flip steak just once halfway through cooking. Frequent flipping can lead to uneven cooking.
- Use an instant read thermometer to check for doneness. Take it out just before reaching desired temp.
- Tent steak loosely with foil and allow to rest 5-10 minutes before slicing and serving.
How to Tell When Ribeye Steak is Done Broiling
Here are some ways to test whether your ribeye steak is cooked to your desired doneness when broiling:
- Touch test – Rare steak feels soft and spongy. Medium rare feels springy. Medium feels firmer. Well done feels hard.
- Thermometer – Insert into thickest part. Rare is 120-125°F. Medium rare is 130-135°F. Medium is 140-145°F.
- Cut into it – Rare interior is bright red. Medium rare is warm pink. Medium is light pink. Well is gray.
- Color changes – Rare has seared red exterior. Medium rare develops light brown. Medium has light tan edges.
Let steak rest before slicing into it to prevent juice loss. The temperature will rise 5-10°F during resting.
Common Broiling Mistakes
It’s easy to over or undercook steaks when broiling. Avoid these common mistakes:
- Not preheating broiler – Always preheat for at least 10 minutes on high heat.
- Broiling on the wrong rack level – Use second from top rack, 4-6 inches from heat.
- Flipping too often – Only flip once halfway for even cooking.
- Poking with a fork – Use tongs or a spatula to avoid losing juices.
- Forgetting to rest – Resting allows juices to redistribute for juicier steak.
Broiling Alternatives
While broiling is the quickest, most hands-off cooking method, you can also cook ribeye steak using:
- Grilling – Cooks just as quickly over very high direct heat. Adds nice smoky flavor.
- Pan searing – Sears the surfaces in a hot skillet before finishing in the oven. Use a cast iron skillet for best results.
- Reverse searing – Low temp oven to warm steak through, then quick sear for crust.
- Sous vide – Vacuum sealed steak is cooked low and slow in water bath before searing.
Serving Broiled Ribeye Steak
Ribeye steak cooked any style makes for an indulgent, flavorful meal. Serve it with:
- Herb butter or chimichurri sauce for topping.
- Roasted or mashed potatoes, rice pilaf or pasta.
- Sauteed greens like spinach or asparagus.
- Sauteed mushrooms or caramelized onions.
A broiled ribeye steak hits the spot for any special occasion or weeknight dinner. Just be sure to use high heat for tender, juicy results in minutes.
Conclusion
The key to cooking ribeye steak successfully under the broiler is to use high heat in the 500-550°F range. This level of intensity is needed to achieve a good sear on the exterior of the thick, fatty cut while cooking the inside properly. Lower temperatures will lead to uneven cooking results. Allow the broiler to fully preheat before adding the seasoned steaks. Keep an eye on the clock and use tongs to flip only once halfway through for medium rare doneness. A properly broiled ribeye steak will have a crispy, caramelized crust with a pink, juicy interior that is full of flavor.