Cooking a well done ribeye steak to perfection requires paying close attention to temperature and time. While personal preference plays a role, following some general guidelines will help you achieve a tender, juicy ribeye with a good char.
What is Considered Well Done?
A well done steak is cooked until it reaches an internal temperature of 160°F or higher. At this temperature, the interior of the steak will have no traces of pink and the juices will run clear. The meat fibers have contracted and become firm, giving a well done steak a chewy texture.
How Long to Cook a Ribeye Well Done
Cooking times will vary based on the thickness of your ribeye steak. Here are some general guidelines for achieving well done doneness:
| Thickness | Cook Time |
|---|---|
| 1 inch | 8-12 minutes |
| 1.5 inches | 14-18 minutes |
| 2 inches | 18-24 minutes |
Keep in mind that these times are for cooking at high heat, around 500°F. Thicker steaks may take longer at lower temperatures. The times are for grilling or pan searing—oven cooking will also take longer.
Tips for Cooking a Well Done Ribeye
Use High Heat
Cooking over high heat is key for achieving a good sear and thorough cooking. Heat your grill or pan to at least 450-500°F before adding the steaks. This higher temperature helps form that browned, caramelized crust while cooking the interior all the way through.
Flip Frequently
Flipping the steak more often will help it cook evenly. For a 1-inch ribeye, flip the steak every 2 minutes. For thicker cuts, flip every 3 minutes. Frequent flipping prevents the steak from overcooking on any one side.
Check Temperature
Using an instant read thermometer is the most reliable way to test doneness. Insert it into the thickest part of the steak and make sure it reaches 160°F for well done. Check temperature after flipping halfway through and again near the end of cook time.
Let It Rest
After cooking, let the steak rest for 5-10 minutes before slicing and serving. This allows the juices to redistribute evenly throughout the meat. Tent it loosely with foil while resting to keep warm.
Potential Problems and Solutions
Here are some common issues and how to troubleshoot them:
| Problem | Solution |
|---|---|
| Overcooked exterior | Use a lower heat setting and flip steak more frequently |
| Undercooked interior | Increase heat, cook longer, and use a meat thermometer |
| Tough, chewy texture | Slice steak thinly across the grain after resting |
| No char or crust | Pat steaks dry before cooking. Use a hotter pan/grill. |
Conclusion
Achieving a properly cooked well done ribeye requires heating your cooking surface to high heat, flipping the steak frequently, and cooking to an internal temperature of at least 160°F. Allowing the steak to rest before serving will maximize juiciness. Cooking to well done doneness results in a firmer, chewier texture compared to rare or medium doneness.
While personal taste dictates preferred doneness, following these simple guidelines will help you cook a well done ribeye steak that is tender, flavorful, and safe to eat. Checking temperature and allowing resting time are keys to success. Vary the thickness of your steaks and adjust cooking times accordingly for best results.