How Long to Cook Ribeye Steak for Medium Well

Table of Contents

1. Introduction
2. Understanding the Ribeye Cut
3. Defining the Medium Well Standard
4. Essential Preparation Steps
5. How Long to Cook Ribeye Steak for Medium Well: The Grill
6. How Long to Cook Ribeye Steak for Medium Well: Pan-Sear and Oven
7. The Reverse Sear: For Thicker Cuts
8. Broiling: The High-Heat Oven Approach
9. The Science of Resting and Slicing
10. Selecting the Right Cut for Your Goal
11. Menu Pairing and Serving Ideas
12. Handling and Storage Basics
13. Conclusion
14. FAQ

Introduction

Have you ever sliced into a beautifully seared steak, expecting a perfect medium-well finish, only to find the center is still bright red or, conversely, as dry as a desert? Achieving the ideal internal temperature is a delicate dance between heat, time, and the specific characteristics of the cut. While many culinary purists advocate for a rare or medium-rare finish, the medium-well steak remains a popular choice for those who appreciate a hot, mostly cooked-through center with just a whisper of pink. The ribeye, with its abundant marbling and rich fat content, is perhaps the most forgiving and flavorful cut for this specific level of doneness.

Understanding how long to cook ribeye steak for medium well is essential for any home cook or professional chef who wants to deliver a consistent, restaurant-quality experience. The ribeye is prized for its intramuscular fat, known as marbling, which melts during the cooking process to baste the meat from the inside out. This makes it incredibly juicy, even when cooked to higher temperatures. In this guide, we will explore the nuances of the ribeye, the science behind the medium-well temperature, and the specific timing required for various cooking methods, including grilling, pan-searing, and roasting.

Whether you are preparing a weeknight meal for the family or hosting an elaborate dinner party, the quality of your ingredients is the foundation of your success. At Land and Sea Delivery, we are committed to providing the freshest, most premium proteins available. Our Home Delivery service ensures that artisanal-quality meats are brought directly to your door, allowing you to focus on the art of the cook. By the end of this article, you will have a comprehensive understanding of how to select, prep, and time your ribeye to achieve that elusive, perfect medium-well result every single time.

We will cover everything from the importance of carryover cooking to the specific equipment that guarantees success. You will learn how to adjust your timing based on the thickness of the cut and whether you are working with a Boneless Ribeye (Prime, 16 oz) or a massive, impressive Tomahawk. Let’s dive into the details of the ribeye and master the clock and the flame.

Understanding the Ribeye Cut

Before we can discuss timing, we must understand the anatomy of the ribeye itself. This cut comes from the rib section of the cow, specifically between ribs six and twelve. It is composed of several different muscles, the most notable being the longissimus dorsi (the eye) and the spinalis dorsi (the ribeye cap). The cap is widely considered the most flavorful part of the entire animal due to its loose grain and heavy marbling.

When you browse our Beef Collection, you will notice that ribeyes are available in various formats. The presence of fat is what sets the ribeye apart from leaner cuts like the Filet Mignon (8 oz). In a ribeye, the fat serves as a thermal insulator and a flavor delivery system. As the steak reaches the medium-well threshold, that fat has had ample time to render, saturating the muscle fibers with moisture and richness. This is why a medium-well ribeye often tastes significantly better than a medium-well sirloin or filet.

Marbling and Its Role in Doneness

Marbling refers to the white flecks of intramuscular fat. During the cooking process, this fat liquefies. For a medium-well steak, this liquification is critical. If you cook a lean steak to medium-well, it can become tough and chewy. However, the ribeye’s fat content provides a "buffer" against the heat. This allows the meat to reach an internal temperature of 150°F to 155°F while remaining succulent.

Bone-In vs. Boneless

The choice between bone-in and boneless also impacts your cooking time. A Bone-In Ribeye (22 oz) or a Côte de Boeuf typically takes longer to cook than a boneless version. The bone acts as an insulator, slowing the cooking of the meat immediately adjacent to it. This often results in a delightful variation in texture and a deeper, more "beefy" flavor profile. When calculating how long to cook ribeye steak for medium well, always add a few extra minutes for bone-in cuts.

Summary: The ribeye is a highly marbled cut from the rib section. Its fat content makes it ideal for higher levels of doneness like medium well, as the rendered fat maintains juiciness. Bone-in cuts require slightly more time than boneless ones.

Defining the Medium Well Standard

What exactly does "medium well" mean? In the culinary world, doneness is defined by internal temperature and visual cues. For medium well, we are looking for an internal temperature of approximately 150°F to 155°F (65°C to 68°C).

At this stage, the steak will have a mostly greyish-brown interior with a thin, faint line of pink in the very center. The exterior should be deeply caramelized with a firm crust. To the touch, a medium-well steak will feel quite firm with very little "give" or springiness. It is the stage just before "well done," where all traces of pink vanish and the meat becomes significantly more fibrous.

The Importance of the Meat Thermometer

While many experienced chefs use the "finger test" (comparing the firmness of the steak to the fleshy part of the palm), the only way to guarantee accuracy is with a digital instant-read thermometer. When determining how long to cook ribeye steak for medium well, the thermometer is your most valuable tool. You should always aim to pull the steak off the heat when it is about 5°F below your target temperature. This accounts for "carryover cooking," a process where the internal temperature continues to rise while the meat rests.

Visual and Textural Cues

If you don't have a thermometer, look for the juices. As a steak moves toward medium well, the juices rising to the surface will turn from red to a clear or slightly yellow tint. The meat will also shrink slightly in size as the proteins tighten. For a premium cut from our Shop, these cues are usually very distinct because the quality of the muscle fiber is so high.

Summary: Medium well is defined by an internal temperature of 150°F-155°F, a firm texture, and a mostly brown interior with a hint of pink. Using a thermometer and accounting for carryover cooking is the best way to ensure precision.

Essential Preparation Steps

Great steak doesn't start on the grill; it starts on the counter. Proper preparation is the difference between a steak that is evenly cooked and one that is charred on the outside but cold in the middle.

Thawing and Tempering

If you have ordered from our Beef Collection and your steak is frozen, it must be thawed completely in the refrigerator. Never thaw steak on the counter or in hot water, as this compromises the texture and food safety. Once thawed, "tempering" is the next step. Remove the ribeye from the fridge 30 to 45 minutes before cooking. This allows the internal temperature of the meat to rise slightly, ensuring it cooks more evenly and reaches medium well without the exterior burning.

Drying the Surface

Moisture is the enemy of a good sear. Use paper towels to pat the steak bone-dry on all sides. A dry surface allows the Maillard reaction—the chemical reaction between amino acids and reducing sugars that gives browned food its distinctive flavor—to happen immediately upon contact with the heat. If the steak is wet, it will steam before it sears, resulting in a grey, unappetizing exterior.

Seasoning Strategies

For a high-quality ribeye, you don't need complex marinades. A generous coating of kosher salt and freshly cracked black pepper is often sufficient. Salt your steak at least 40 minutes before cooking (or immediately before putting it on the heat). Salting 40 minutes ahead allows the salt to draw out moisture, dissolve into a brine, and then be reabsorbed into the meat, seasoning it deeply. If you prefer a more robust flavor, a classic steak rub or a light brush of oil can help seasonings stick.

Summary: Preparation involves complete thawing, tempering the meat at room temperature, drying the surface thoroughly for a better sear, and seasoning generously with salt and pepper to enhance the natural flavors.

How Long to Cook Ribeye Steak for Medium Well: The Grill

Grilling is the classic method for ribeyes, imparting a smoky char that complements the rich fat. Whether you use gas or charcoal, the principles remain the same: high heat for the sear, and controlled heat for the finish.

Charcoal Grilling

On a charcoal grill, you should create a two-zone fire. One side of the grill should be loaded with hot, ashed-over coals, while the other side remains empty.

1. The Sear: Place the ribeye directly over the hottest coals for 2 minutes per side to develop a crust.
2. The Finish: Move the steak to the cooler side of the grill. Cover the lid to create an oven-like environment.
3. Timing: For a 1-inch thick boneless ribeye, you will likely need a total of 12 to 14 minutes. For a 1.5-inch thick cut, expect 16 to 18 minutes. Flip the steak halfway through the "finish" time to ensure even cooking.

Gas Grilling

Preheat your gas grill on high for at least 15 minutes.

1. The Sear: Sear the steak for 2 minutes per side with the lid open.
2. The Finish: Reduce the heat to medium (approximately 375°F) and close the lid.
3. Timing: A 1-inch Boneless Ribeye (Prime, 16 oz) will typically take about 6 to 7 minutes per side total (including the sear) to reach medium well. If you are grilling a thicker Bone-In Ribeye (22 oz), extend that time to 8 to 9 minutes per side.

Summary: Grilling requires a two-zone approach. Sear over high heat, then finish over medium heat. Total time for a standard 1-inch steak is roughly 12-14 minutes, while thicker cuts require more time.

How Long to Cook Ribeye Steak for Medium Well: Pan-Sear and Oven

The "sear-to-oven" method is favored by many steakhouse chefs because it provides maximum control. Using a heavy cast-iron skillet allows for a consistent, deep crust that is difficult to replicate elsewhere.

The Stovetop Sear

Heat your skillet over medium-high heat with a high-smoke-point oil (like avocado or grapeseed oil) until the oil is shimmering but not smoking. Place the seasoned ribeye in the pan and sear for 2 to 3 minutes on each side. If you are cooking a thick cut like the Côte de Boeuf, don't forget to sear the edges to render the fat cap.

The Oven Finish

Once seared, transfer the skillet directly into a preheated oven at 400°F (200°C).

1. For a 1-inch steak: Roast for 11 to 14 minutes.
2. For a 1.5-inch steak: Roast for 15 to 18 minutes.
3. Basting: For an extra layer of luxury, add a pat of butter, a smashed garlic clove, and a sprig of rosemary to the pan during the last 2 minutes of cooking. Spoon the melted, infused butter over the steak repeatedly.

Timing for Different Sizes

It is important to remember that these times are estimates. A 14 oz Boneless New York Strip Steak will cook differently than a ribeye due to its shape and fat distribution. Ribeyes are often wider and flatter, which means they can reach medium well faster than a compact filet. Always rely on your thermometer for the final word.

Summary: Pan-searing for 2-3 minutes per side followed by an oven finish at 400°F is a foolproof method. Total oven time is generally 11-14 minutes for standard cuts, with butter basting added for flavor.

The Reverse Sear: For Thicker Cuts

If you are working with an exceptionally thick steak, such as a Tomahawk or a 36 Ounce Porterhouse, the traditional sear-first method can result in an uneven cook. This is where the reverse sear shines.

The Low and Slow Phase

Preheat your oven to a low temperature, around 250°F or 275°F. Place the steak on a wire rack set over a baking sheet. This allows air to circulate around the entire piece of meat.

1. Monitor Temperature: Cook the steak until the internal temperature reaches about 140°F. This is 10 to 15 degrees below your final target for medium well.
2. Timing: For a thick ribeye, this can take 45 to 60 minutes.

The Final Flash

Remove the steak from the oven and let it rest for 10 minutes. Then, sear it in a smoking-hot skillet or on a hot grill for only 1 minute per side. Because the meat is already warm and the surface has been dried out by the low-heat oven, the sear will happen almost instantly. This method produces an incredibly even medium-well finish from edge to edge, with no "grey band" of overcooked meat.

Summary: Reverse searing involves slow-roasting at a low temperature until nearly done, then finishing with a high-heat sear. It is the best method for thick-cut steaks to ensure an even medium-well interior.

Broiling: The High-Heat Oven Approach

Broiling is essentially "upside-down grilling." It is a fast and effective way to cook a ribeye, especially on a busy weeknight when you don't want to fire up the grill or monitor a skillet.

Setting Up the Broiler

Set your oven to "Broil" and allow it to preheat for at least 10 minutes. Place your ribeye on a broiler pan, which allows fat to drip away from the meat, preventing flare-ups.

Timing and Distance

Position the rack so the steak is 3 to 4 inches away from the heating element.

1. For a 1-inch steak: Broil for 6 to 7 minutes on the first side, then flip and broil for another 5 to 6 minutes.
2. For a 1.5-inch steak: Extend the time to 8 to 9 minutes on the first side and 7 to 8 on the second. Keep a close eye on the steak, as broiler intensities vary wildly between oven models. The high heat can move the meat from medium well to well done very quickly.

Summary: Broiling is a fast, high-heat method. For a 1-inch ribeye, aim for about 11-13 minutes of total broiler time, flipping halfway through.

The Science of Resting and Slicing

Once you have determined how long to cook ribeye steak for medium well and the timer goes off, the most difficult part begins: waiting. Resting is not a suggestion; it is a critical part of the cooking process.

Why We Rest

As meat cooks, the muscle fibers contract and push moisture toward the center. If you cut into a steak immediately after removing it from the heat, those juices will flood onto your cutting board, leaving the meat dry. By resting the steak for 5 to 10 minutes, the muscle fibers relax and reabsorb the juices. For a medium-well steak, which has already lost more moisture than a rare steak, this step is vital to ensure a succulent bite.

Carryover Cooking

As mentioned earlier, the internal temperature will rise about 5°F during the rest. If you pull your ribeye at 150°F, it will settle comfortably at 155°F—the perfect medium-well finish. Loosely tent the steak with aluminum foil to keep it warm, but don't wrap it tightly, or the crust will lose its crispness.

Slicing Against the Grain

When you are ready to serve, look for the direction of the muscle fibers (the "grain"). Slice perpendicular to these fibers. This shortens the fibers, making the meat much easier to chew. For a ribeye, the grain may change direction between the eye and the cap, so pay close attention as you move through the cut.

Summary: Rest the steak for 5-10 minutes to allow juices to redistribute and carryover cooking to finish. Always slice against the grain for maximum tenderness.

Selecting the Right Cut for Your Goal

Not all ribeyes are created equal. Depending on your occasion, you might choose a different version from our Beef Collection.

• For the Ultimate Presentation: The Tomahawk is a show-stopper. With its long, frenched bone, it is essentially a ribeye with built-in theater. It requires the reverse sear method due to its thickness.
• For Traditionalists: The Bone-In Ribeye (22 oz) offers that classic steakhouse look and the extra flavor that comes from cooking on the bone.
• For Everyday Excellence: The Boneless Ribeye (Prime, 16 oz) is convenient, easy to slice, and provides consistent results for any cooking method.
• For a Quick Meal: If you love the flavor of the rib area but need something faster, consider the Wagyu Flat Iron. While not a ribeye, it shares that incredible marbling and richness but cooks much faster.

Summary: Choose your cut based on the occasion. Tomahawks are for show, bone-in for flavor depth, and boneless for convenience and consistency.

Menu Pairing and Serving Ideas

A medium-well ribeye is a rich, savory centerpiece that pairs beautifully with a variety of sides and sauces. At Land and Sea Delivery, we believe in the "Land and Sea" philosophy—pairing a premium steak with fresh seafood for the ultimate surf-and-turf experience.

Surf and Turf Inspiration

Consider serving your ribeye alongside jumbo shrimp or a cold-water lobster tail. The sweetness of the seafood provides a beautiful contrast to the salty, fatty richness of the beef.

Classic Steakhouse Sides

• Potatoes: Whether it’s a loaded baked potato, creamy garlic mashed potatoes, or crispy duck-fat fries, the starch helps balance the fat of the ribeye.
• Vegetables: Charred asparagus, honey-glazed carrots, or creamed spinach are traditional for a reason—they offer brightness and texture.
• Sauces: While a great ribeye stands on its own, a classic Béarnaise, a peppercorn cream sauce, or a simple red wine reduction can elevate the meal.

Wine Pairings

For a medium-well ribeye, look for a bold red wine with enough tannins to cut through the fat. A Cabernet Sauvignon, Malbec, or a Syrah are all excellent choices that complement the charred exterior of the meat.

Summary: Pair your ribeye with classic steakhouse sides like potatoes and greens, or elevate it with seafood for a surf-and-turf feast. Choose bold red wines to match the steak's richness.

Handling and Storage Basics

To maintain the quality of your premium meats from our Shop, proper handling is non-negotiable.

Refrigerator Storage

Raw steak should be kept in the coldest part of your refrigerator, typically the bottom shelf. Use it within 3 to 5 days of purchase. If you don't plan to cook it within that timeframe, it should be frozen.

Freezing for Longevity

When freezing, ensure the steak is vacuum-sealed or wrapped tightly in plastic wrap and then placed in a heavy-duty freezer bag to prevent freezer burn. Our Home Delivery items are often packaged for optimal freshness, making this easy for you.

Food Safety

Always wash your hands, utensils, and surfaces after they come into contact with raw meat. When checking for doneness, clean your thermometer probe between uses to prevent cross-contamination.

Summary: Store raw meat in the coldest part of the fridge for up to 5 days or freeze in airtight packaging. Practice consistent hygiene to ensure food safety.

Conclusion

Mastering how long to cook ribeye steak for medium well is a journey that combines technical knowledge with a passion for great food. By understanding the unique marbling of the ribeye, preparing the meat with care, and choosing the right cooking method for the thickness of your cut, you can achieve a result that is both deeply flavored and perfectly textured. Whether you prefer the smoky char of the grill, the precision of the sear-to-oven method, or the consistency of the reverse sear, the key is always in the timing and the temperature.

Remember that the quality of your steak is the most important ingredient. Starting with premium cuts from Land and Sea Delivery ensures that every meal is an occasion. Our commitment to sourcing the finest beef and providing convenient Home Delivery means you are always just a few steps away from a restaurant-quality dinner in your own kitchen.

We invite you to explore our Shop and browse our extensive Beef Collection to find your next favorite cut. From the buttery tenderness of a Filet Mignon (10 oz) to the robust flavor of an Outside Skirt Steak (8 oz), we have everything you need to elevate your culinary skills. Put these tips into practice, trust your thermometer, and enjoy the incredible experience of a perfectly cooked ribeye.

FAQ

How can I tell if my steak is medium well without a thermometer? While a thermometer is most accurate, you can use the "press test." A medium-well steak should feel very firm, similar to the feeling of pressing the base of your thumb when your pinky finger is touching your thumb. Additionally, look for clear juices rising to the surface and a significant amount of shrinkage in the meat.

Is ribeye the best cut for medium-well doneness? Yes, ribeye is widely considered the best cut for higher levels of doneness. Because of its high fat content and marbling, it remains juicy and flavorful even when cooked to 155°F. Leaner cuts like sirloin or filet can become dry or tough when cooked past medium.

How long should I rest a medium-well ribeye? You should rest your ribeye for at least 5 to 10 minutes. This allows the internal temperature to finish rising through carryover cooking and ensures the juices redistribute through the muscle fibers, preventing a dry steak.

Can I cook a frozen ribeye directly? It is not recommended. Cooking a frozen steak will result in an uneven cook—the outside will be overdone or burnt before the inside reaches the desired medium-well temperature. Always thaw your steak completely in the refrigerator before cooking.

What is the difference between a Ribeye and a New York Strip? A ribeye comes from the rib section and has more intramuscular fat (marbling), making it richer and more tender. A New York Strip comes from the short loin; it is leaner with a tighter grain and a signature fat cap along one edge, offering a slightly firmer texture and a different flavor profile.

How do I store leftover cooked ribeye? Leftover steak should be cooled and stored in an airtight container in the refrigerator for up to 3 to 4 days. When reheating, do so gently in a low-temperature oven or a pan with a little butter to avoid drying it out further.