Cooking a perfect ribeye steak requires paying attention to a few key factors – the thickness of the cut, the desired doneness, and the cooking method. When working with a 1 inch thick ribeye, following some simple guidelines will help you nail the cook time and yield a juicy, flavorful steak.
Quick Answer
For a 1 inch thick ribeye steak, the approximate cooking times are:
- Rare – 4 minutes per side, up to 8 minutes total
- Medium Rare – 6 minutes per side, up to 12 minutes total
- Medium – 8 minutes per side, up to 16 minutes total
- Medium Well – 10 minutes per side, up to 20 minutes total
- Well Done – 12 minutes per side, up to 24 minutes total
These times are for grilling or pan searing over high heat. Oven cooking at lower temperatures will take longer. Always use a meat thermometer to confirm doneness, not just cook times.
Detailed Explanation
When cooking any steak, the thickness of the cut is the primary factor that determines required cook time. A 1 inch ribeye is considered a thick steak. The greater the thickness, the more time required for the interior to reach the desired doneness while searing the outside.
For steaks, cook times also vary based on the preferred doneness – rare, medium rare, medium, etc. Rare steak is cooked very quickly to sear the outside while keeping the inside quite red and cool. Well done steak requires longer cooking so the interior can come fully up to temperature.
The cooking method makes a difference too. Quick, high heat searing in a pan or on the grill requires less time compared to gentle roasting in the oven. Here are some general guidelines for a 1 inch ribeye steak:
Rare
Rare steak is cooked very quickly, just long enough to brown the outside while keeping the inside very red and cool. The center should reach an internal temperature of 120-125°F.
For a 1 inch ribeye, cooking times for rare doneness are approximately:
- Grilling or pan searing: 4 minutes per side, up to 8 minutes total
- Oven roasting at 350°F: 18-22 minutes total
Medium Rare
Medium rare steak is cooked a little longer to warm the inside while keeping the meat quite pink throughout. The center should reach 130-135°F.
Cooking times for medium rare on a 1 inch ribeye are approximately:
- Grilling or pan searing: 6 minutes per side, up to 12 minutes total
- Oven roasting at 350°F: 22-25 minutes total
Medium
Medium steak is cooked through until it is pink with a warm red center. The center should reach 140-145°F.
Cooking times for medium doneness on a 1 inch ribeye are about:
- Grilling or pan searing: 8 minutes per side, up to 16 minutes total
- Oven roasting at 350°F: 25-30 minutes total
Medium Well
Medium well steak has just a hint of pink in the middle and is cooked through to 150-155°F internally.
Cooking times for medium well on a 1 inch ribeye are approximately:
- Grilling or pan searing: 10 minutes per side, up to 20 minutes total
- Oven roasting at 350°F: 30-35 minutes total
Well Done
Well done steak is cooked through until the interior is brown with no pink remaining. The center should reach 160°F.
Cooking times for well done on a 1 inch ribeye are about:
- Grilling or pan searing: 12 minutes per side, up to 24 minutes total
- Oven roasting at 350°F: 35-40 minutes total
Key Factors for Cooking Times
To summarize, the three key factors that determine the necessary cook times for a ribeye steak are:
- Thickness – The thicker the cut, the longer the cook time. A 1 inch steak is quite thick.
- Doneness – Rare steak requires less cook time than well done.
- Cooking method – Quick grilling or pan searing needs less time than gentle oven roasting.
For a foolproof cook, always rely on an instant read thermometer to check the internal temperature when the estimated cook time is up. This ensures the steak is cooked perfectly regardless of variances in thickness, doneness preference, and cooking method.
Cook Times Chart
For easy reference, here is a cooking times chart for a 1 inch thick ribeye steak:
| Doneness | Grilling/Pan Sear Time Per Side (Total Time) | Oven Roast Time at 350°F |
|---|---|---|
| Rare | 4 minutes (up to 8 minutes) | 18-22 minutes |
| Medium Rare | 6 minutes (up to 12 minutes) | 22-25 minutes |
| Medium | 8 minutes (up to 16 minutes) | 25-30 minutes |
| Medium Well | 10 minutes (up to 20 minutes) | 30-35 minutes |
| Well Done | 12 minutes (up to 24 minutes) | 35-40 minutes |
Tips for Cooking the Perfect Ribeye
Follow these tips in addition to the time guidelines for cooking a flawless 1 inch ribeye steak:
- Bring the steak to room temperature before cooking for more even cooking.
- Pat the steak dry thoroughly with paper towels right before cooking.
- Use a hot grill or thick skillet to achieve a good sear.
- Let the steak rest for 5-10 minutes after cooking – this allows juices to redistribute through the meat.
- Always slice the steak across the grain – this ensures tenderness.
- Melt butter on top of the cooked steak before serving for extra richness.
Frequently Asked Questions
Should I flip the steak multiple times during cooking?
There is debate about whether flipping a steak repeatedly yields a better cook. Many experts recommend just a single flip halfway through for the following reasons:
- Flipping too much can disrupt the crust from forming properly.
- It takes time for heat to penetrate into the meat, so constant flipping doesn’t speed that process.
- Single flip is easier and requires less attention.
What is carryover cooking?
Carryover cooking refers to the residual cooking that happens after the steak is removed from the heat source. The hot exterior continues to gently cook the center a bit more, rising the internal temperature 5-10°F higher than it was when taken off the grill or out of the pan. It’s important to account for carryover and avoid overcooking.
What is the best way to gauge doneness?
Using an instant read digital meat thermometer is by far the most reliable way to determine doneness. Thermometers remove the guesswork and ensure the steak turns out perfectly cooked regardless of size, cut, or cooking method. Checking temperature in the thickest part of the meat is key.
Should I season the steak before or after cooking?
For the best crust and flavor, it is ideal to season the steak right before cooking. Salt draws out moisture, so seasoning too far in advance can turn the exterior soggy. Pepper and other spices can burn if applied before cooking. Brush with oil first, then season and sear for a flavorful brown crust.
What is the best way to cook a ribeye steak?
Grilling and pan searing are the top cooking methods to achieve a flavorful, caramelized exterior on a ribeye. Both use high heat for quick cooking times. Pan searing gives more control over doneness. Grilling imparts a lovely smoky flavor. Try cooking over hardwood charcoal or wood chips on the grill for extra depth.
Conclusion
Cooking times are a helpful guide, but always rely on an instant read thermometer to determine doneness for a 1 inch thick ribeye steak. Check the temperature in the center of the thickest part when the estimated cook time is reached. This guarantees the results regardless of cut thickness, doneness preference, and cooking method. For rare, remove from heat around 120°F and allow carryover cooking to land at 125°F. For medium rare, remove around 130°F and allow carryover to 135°F. Use this method for any degree of doneness. And let the steak rest before slicing across the grain for a tender, juicy ribeye done just right.