How Long To Cook A Ribeye Steak For Medium Well

Table of Contents

1. Introduction
2. Defining the Medium Well Ribeye
3. How Long to Cook a Ribeye Steak for Medium Well on the Grill
4. The Pan-Searing and Oven Method
5. The Reverse Sear for Thick Ribeyes
6. Sourcing the Right Cut for Medium Well
7. Preparation and Seasoning Basics
8. The Science of Resting and Slicing
9. Menu Pairing and Serving Suggestions
10. Common Terms and Comparisons
11. Food Safety and Storage
12. Conclusion
13. FAQ

Introduction

Have you ever wondered why the same cut of meat can taste like a Five-Star restaurant masterpiece one night and a piece of tough leather the next? The secret rarely lies in a complex marinade or a secret spice blend; rather, it is found in the precise intersection of heat, timing, and internal temperature. For many steak enthusiasts, the medium-well doneness is the "gold standard" of comfort. It offers a hot, slightly pink center with a firm, satisfying exterior, ensuring that the heavy marbling of a ribeye has completely rendered into a buttery, succulent glaze.

The ribeye is arguably the most flavorful cut on the steer. Because it comes from the rib section (specifically the longissimus dorsi and spinalis muscles), it is packed with intramuscular fat, known as marbling. When you decide to cook a ribeye to medium well, you are making a conscious choice to prioritize the rendering of that fat and the development of a deep, caramelized crust. However, because medium well is just a few degrees shy of being "well done," the margin for error is slim. Leave it on the heat for sixty seconds too long, and you lose the juiciness that defines a premium steak.

The purpose of this guide is to provide you with a definitive resource on how long to cook a ribeye steak for medium well across various cooking environments. Whether you are firing up a charcoal grill for a summer gathering, using a cast-iron skillet on a Tuesday night, or roasting a massive Tomahawk for a special anniversary, the principles remain the same.

By the end of this article, you will understand the nuances of carryover cooking, the importance of steak thickness, and the specific minute-by-minute breakdowns for grilling, pan-searing, and oven-roasting. We will also explore how to select the best cuts from our Beef Collection and why sourcing your meat through a dedicated Home Delivery service like Land and Sea Delivery makes all the difference in the final result. Mastering the ribeye is a journey of culinary confidence, and it begins with understanding the clock and the thermometer.

Defining the Medium Well Ribeye

Before we dive into the specific timing, we must define what a medium-well ribeye actually is. In the culinary world, doneness is measured by internal temperature and visual cues. A medium-well steak should reach a final internal temperature of approximately 150°F to 155°F.

Visual and Texture Cues

Visually, a medium-well ribeye will have a thick, dark brown crust on the outside. When sliced, the interior should be mostly gray-brown, with a thin, pale pink band remaining in the very center. Unlike a rare or medium-rare steak, there should be no "red" or "cool" center.

The texture is firmer than a medium steak but should still retain a level of springiness. Because the ribeye is so fatty, a medium-well preparation is actually quite popular; the higher temperature ensures that the large "eye" of fat and the "cap" (the spinalis) are fully melted. This creates a mouthfeel that is incredibly rich and silky, rather than chewy or rubbery.

The Importance of the Thermometer

While this guide provides time estimates, every stove, grill, and steak is different. A Boneless Ribeye (Prime, 16 oz) might cook faster than a bone-in variety of the same weight. Therefore, we always recommend using an instant-read meat thermometer. To achieve a final temperature of 155°F, you should actually remove the steak from the heat when it hits 150°F. The temperature will continue to rise during the resting phase—a process known as carryover cooking.

Summary of Medium Well

• Internal Temp: 150°F–155°F.
• Appearance: Mostly brown with a sliver of light pink.
• Texture: Firm but juicy due to rendered fat.
• Key Tip: Pull the meat 5 degrees early to account for carryover heat.

How Long to Cook a Ribeye Steak for Medium Well on the Grill

Grilling is the classic method for a ribeye. The open flame creates a smoky char that complements the richness of the beef. Whether you are using gas or charcoal, the timing for medium well depends heavily on the thickness of the cut.

Standard 1-Inch Ribeye

For a standard 1-inch thick boneless ribeye, you are looking at a total grill time of approximately 12 to 14 minutes.

1. High Heat Sear: Place the steak over direct high heat (about 450°F) for 2 minutes per side to establish a crust.
2. Medium Heat Finish: Move the steak to a slightly cooler part of the grill or reduce the gas flame to medium. Cook for an additional 4 to 5 minutes per side.
3. Total Time: 12–14 minutes.

Thick-Cut 1.5-Inch Ribeye

A thicker cut, such as our Bone-In Ribeye (22 oz), requires more time to ensure the center reaches the medium-well stage without burning the exterior.

1. Initial Sear: 2 to 3 minutes per side over direct heat.
2. Indirect Finish: Move to indirect heat and close the grill lid. This creates an oven-like environment. Cook for 6 to 8 minutes per side.
3. Total Time: 16–22 minutes.

Charcoal vs. Gas Considerations

Charcoal grills often run hotter and provide more "hot spots." You must be vigilant and move the steak if you notice excessive flare-ups from the melting ribeye fat. Gas grills offer more control, but they often require a longer preheat time (at least 15 minutes) to ensure the grates are hot enough to sear properly.

When you Shop for grilling steaks, look for consistent thickness. A steak that is tapered will cook unevenly, leaving one end well-done and the other medium.

Summary of Grilling Times

• 1-inch steak: 6–7 minutes per side.
• 1.5-inch steak: 8–11 minutes per side.
• Heat Level: Start high, finish medium.

The Pan-Searing and Oven Method

Often referred to as the "Steakhouse Method," this involves searing the steak in a heavy skillet and finishing it in the oven. This is the most reliable way to cook a ribeye to medium well because the oven provides a gentle, surrounding heat that cooks the interior evenly.

Step 1: The Sear

Using a cast-iron skillet is highly recommended for its heat retention. Heat the skillet over high heat until it just begins to smoke. For a 14-ounce Boneless New York Strip Steak or a Ribeye, sear for 2 minutes on the first side and 2 minutes on the second side. Do not forget to sear the fatty edges for about 30 seconds to render that outer fat cap.

Step 2: The Oven Finish

Preheat your oven to 400°F before you begin the sear. Once the steak is browned, transfer the entire skillet into the oven.

• For Medium Well: Leave the steak in the oven for 6 to 8 minutes.
• Total Cook Time: Approximately 10 to 12 minutes (excluding resting).

Why This Method Works

Finishing in the oven prevents the outside of the steak from becoming too charred or bitter while you wait for the internal temperature to climb to that 150°F–155°F range. It is particularly effective for heavy cuts like the Côte de Boeuf.

Summary of Pan-to-Oven

• Sear: 2 minutes per side.
• Oven (400°F): 6–8 minutes.
• Best for: Thick cuts and consistent indoor results.

The Reverse Sear for Thick Ribeyes

If you have an exceptionally thick steak, like the Tomahawk, the reverse sear is the professional's choice for medium well. This method flips the traditional process on its head by cooking the steak low and slow first, then searing at the very end.

The Process

1. Low Heat: Place the seasoned steak on a wire rack over a baking sheet in a 275°F oven.
2. Monitor Temp: Cook until the internal temperature reaches about 140°F. For a thick ribeye, this can take 45 to 60 minutes.
3. The Final Sear: Remove the steak and let it rest for 10 minutes. Then, sear it in a smoking-hot pan or on a hot grill for just 1 minute per side to create the crust.

The Advantage

The reverse sear ensures that the steak is the exact same color from edge to edge. You won't have the "gray ring" often found in high-heat methods. For medium well, this means the steak is incredibly tender because the muscle fibers have not been shocked by sudden high heat.

Summary of Reverse Sear

• Oven Time: 45–60 minutes at 275°F.
• Sear Time: 1 minute per side.
• Goal: Edge-to-edge consistency and maximum tenderness.

Sourcing the Right Cut for Medium Well

The success of your meal begins long before you turn on the stove. When you aim for a medium-well doneness, the quality of the meat is even more critical. Because you are cooking the meat longer, lower-quality cuts can become dry. A premium steak from Land and Sea Delivery’s Beef Collection contains the marbling necessary to stay moist even at higher temperatures.

What to Look For

• Marbling: Look for small white flecks of fat within the muscle. This is what melts and "bastes" the steak from the inside out.
• Thickness: Avoid steaks thinner than 1 inch. They will reach well-done almost instantly, leaving you with a dry dinner.
• Grade: USDA Prime is the gold standard, offering the highest level of marbling.

Choosing Your Cut

If you prefer a leaner experience but still want the ribeye flavor, a Wagyu Flat Iron is an excellent alternative that handles medium-well heat beautifully. For those who want the ultimate "wow" factor, the 36 Ounce Porterhouse offers both the tenderloin and the strip, though the timing will differ slightly from a standard ribeye.

Summary of Sourcing

• High Marbling = Juicier Medium Well.
• Thicker cuts provide more control.
• Premium sourcing ensures tenderness at higher temps.

Preparation and Seasoning Basics

To ensure your ribeye cooks evenly to medium well, you must prepare it correctly. Jumping straight from the fridge to the flame is a common mistake that leads to an unevenly cooked steak.

Room Temperature

Remove your steak from the refrigerator at least 30 to 45 minutes before cooking. This allows the internal temperature to rise slightly, ensuring the heat can penetrate to the center more efficiently. If the center is ice-cold, the exterior will be overcooked by the time the middle reaches 150°F.

Drying the Surface

Moisture is the enemy of a good sear. Use paper towels to blot the steak completely dry on all sides. A dry surface allows for the Maillard reaction—the chemical reaction between amino acids and reducing sugars that gives browned food its distinctive flavor.

Seasoning

For a high-quality ribeye, you don't need much. Coarse Kosher salt and freshly cracked black pepper are standard. The salt helps draw out moisture and then re-absorb it, seasoning the meat deeply. If you use a Home Delivery service like ours, the natural flavor of the beef is the star, so avoid heavy marinades that mask the quality of the meat.

Summary of Preparation

• Temper: 30–45 minutes on the counter.
• Dry: Pat with paper towels.
• Season: Generous salt and pepper just before cooking.

The Science of Resting and Slicing

The most ignored step in cooking a steak is the rest, but it is the most vital for a medium-well ribeye.

Why Rest?

When meat cooks, the muscle fibers contract and push the juices toward the center. If you cut into a steak immediately after it leaves the grill, those juices will pour out onto your plate, leaving the meat dry. By resting the steak for 5 to 10 minutes, the muscle fibers relax and re-absorb the moisture.

Carryover Cooking

As mentioned earlier, a steak's internal temperature will rise by 5 to 7 degrees after being removed from the heat. This is why pulling the steak at 150°F is essential for a 155°F medium-well finish. Loosely tent the steak with aluminum foil during this time to keep it warm without trapping too much steam, which could soften the crust you worked so hard to create.

Slicing Against the Grain

The "grain" refers to the direction that the muscle fibers run. By slicing against the grain, you break up those fibers, making the meat much easier to chew. For a ribeye, the grain can change direction slightly between the eye and the cap, so pay close attention as you slice.

Summary of Post-Cook Steps

• Rest Time: 5–10 minutes.
• Tenting: Use foil loosely.
• Slicing: Always against the grain for tenderness.

Menu Pairing and Serving Suggestions

A medium-well ribeye is a hearty, rich main course that pairs well with sides that can cut through the fat or complement the savory char.

Sides for the Ultimate Steak Night

• Potatoes: A classic baked potato with chives or a rich truffle oil pomme purée.
• Greens: Garlicky green beans or roasted asparagus provide a fresh contrast to the heavy meat.
• Mushrooms: Sautéed cremini or shiitake mushrooms in butter and thyme enhance the earthy notes of the beef.

Creating a Surf and Turf

To elevate your meal, consider adding fresh seafood from our Shop. A ribeye paired with grilled shrimp or a lobster tail creates a decadent experience that rivals any high-end steakhouse.

Sauce Inspirations

While a premium ribeye stands alone, a dollop of compound butter (garlic, rosemary, and sea salt) or a simple red wine reduction can add an extra layer of luxury. If you are serving a Bone-In Filet Mignon (14 oz) alongside your ribeye, these sauces help bridge the flavors between the different cuts.

Summary of Pairings

• Starchy Sides: Potatoes or crusty bread.
• Fresh Sides: Asparagus or a garden salad.
• Surf and Turf: Add premium seafood for a complete meal.

Common Terms and Comparisons

When browsing our Beef Collection, it is helpful to understand how the ribeye compares to other popular cuts, especially if you are cooking for a crowd with different preferences.

Ribeye vs. New York Strip

The ribeye is more marbled and has a higher fat content than the New York Strip. While the ribeye is known for flavor, the strip is prized for its tighter texture and "beefy" chew. For medium well, the ribeye is often more forgiving because its fat keeps it from drying out.

Filet Mignon vs. Ribeye

The Filet Mignon (10 oz) is incredibly lean and tender. Because it lacks the fat of a ribeye, we generally do not recommend cooking a filet to medium well, as it can become quite dry. If you prefer a more cooked steak, the ribeye is almost always the better choice.

Bone-In vs. Boneless

The bone-in ribeye (often called a Cowboy Steak) takes longer to cook but many chefs believe the bone adds flavor and helps the meat near the bone stay even juicier. If you are a beginner, the 16 oz Boneless Ribeye is easier to manage and measure for doneness.

Summary of Comparisons

• Ribeye: Highest fat, best for medium well.
• Strip: Moderate fat, firmer texture.
• Filet: Leanest, best at lower doneness levels.

Food Safety and Storage

When handling premium meats, safety and proper storage ensure that your investment doesn't go to waste.

Safe Handling

Always keep your steaks refrigerated until you are ready to temper them. Use separate cutting boards for raw meat and vegetables to prevent cross-contamination. According to high-level food safety standards, the surface of the meat should reach a temperature high enough to kill any surface bacteria, which naturally happens during the searing process.

Storage

If you have leftover ribeye, it can be stored in an airtight container in the refrigerator for up to 4 days. However, reheating steak is an art. To avoid turning your medium-well steak into a well-done one, reheat it gently in a low-temperature oven (250°F) until just warm, or slice it thin and enjoy it cold on a salad or in a sandwich.

Thawing

If your Home Delivery arrives frozen, the best way to thaw is in the refrigerator for 24 hours. This slow thaw preserves the cellular structure of the meat, ensuring it stays juicy when you cook it.

Summary of Safety

• Thaw: In the fridge, never on the counter.
• Leftovers: 4 days in the fridge; reheat gently.
• Hygiene: Prevent cross-contamination with dedicated tools.

Conclusion

Understanding how long to cook a ribeye steak for medium well is the key to transforming a high-quality cut of meat into a memorable dining experience. By focusing on a target internal temperature of 150°F–155°F and utilizing methods like the pan-sear or the reverse sear, you ensure that every bite is as juicy and flavorful as possible. Remember that the ribeye’s unique marbling makes it the perfect candidate for those who prefer their steak a little more "done," as the rendered fat provides a built-in moisture system.

Whether you are preparing a weekday meal or hosting a grand celebration with a 36 Ounce Porterhouse and a Tomahawk, the success of your kitchen adventures starts with the quality of your ingredients. At Land and Sea Delivery, we are committed to bringing the finest, freshest, and most expertly sourced meats directly to your door.

We invite you to explore our full Beef Collection and experience the difference that premium sourcing makes. From the moment you place your order through our Home Delivery service to the final, rested slice on your plate, we are here to support your culinary journey. Visit our Shop today and take the first step toward your next perfect steak.

FAQ

How do I know when my ribeye is exactly medium well without a thermometer?

While a thermometer is the only 100% accurate method, you can use the "finger test." Press the meaty part of your palm just below your thumb while touching your ring finger to your thumb. The firmness of that palm muscle is roughly equivalent to the feel of a medium-well steak. It should have very little "give" and feel quite firm.

Should I marinate my ribeye before cooking it to medium well?

Generally, no. A high-quality ribeye has enough flavor and tenderness on its own. Marinades are typically used for tougher, leaner cuts like the Outside Skirt Steak (8 oz). For a ribeye, a simple dry rub or just salt and pepper is best to let the natural beef flavor shine.

Why did my steak turn out gray instead of pink in the middle?

This usually happens for two reasons: either the steak was too thin (less than an inch) or it was not removed from the heat soon enough. Remember that carryover cooking can raise the temperature by 5 degrees or more. If you wait until the thermometer says 155°F while it's still on the grill, it will likely end up well-done (160°F+) by the time you eat it.

Can I cook a frozen ribeye directly on the grill?

It is not recommended. Cooking from frozen often results in an exterior that is burnt or overcooked while the center remains raw or undercooked. For the best medium-well results, always thaw your steak completely in the refrigerator and let it sit at room temperature for 30 minutes before cooking.

Does Land and Sea Delivery offer pre-seasoned steaks?

We focus on providing the highest quality raw cuts to give you total culinary control. However, we occasionally offer curated bundles. Check our Shop regularly for new offerings and seasonal specials.

What is the best way to reheat a medium-well steak?

The best way is to avoid the microwave if possible. Place the steak in a 250°F oven on a wire rack for about 10–15 minutes until it reaches an internal temp of 110°F. This warms the meat through without continuing the cooking process significantly. Alternatively, sliced cold steak is excellent on sandwiches.

Is the ribeye the same as a prime rib?

They come from the same rib section of the cow. A "prime rib" is typically roasted whole as a large multi-bone roast and then sliced. A "ribeye" is a steak cut from that roast before it is cooked. Both are exceptionally flavorful due to their high fat content.