How Long To Grill A Ribeye Steak Well Done

Table of Contents

1. Introduction
2. Choosing the Right Cut for Your Grill
3. Preparing Your Steak for the Perfect Sear
4. The Grilling Process: Timing and Temperatures
5. Advanced Grilling Techniques
6. Beyond the Grill: Resting and Serving
7. Menu Planning and Pairings
8. Conclusion
9. FAQ

Introduction

Can a well-done steak still be the star of the show, or is it destined to be a dry, chewy disappointment? For many culinary enthusiasts, the idea of cooking a premium cut of beef to a high degree of doneness is met with skepticism. However, if you are a fan of a fully cooked center and a deeply caramelized crust, you know that when done correctly, a well-done ribeye can be remarkably flavorful. The secret lies in the cut itself. Because the ribeye is naturally endowed with rich intramuscular fat, it is one of the few steaks capable of withstanding the extended heat required for a well-done finish without losing its soul.

At Land and Sea Delivery, we believe that every meal should be an exceptional experience, regardless of how you prefer your steak cooked. Whether you are hosting a backyard barbecue for the local community or preparing a quiet dinner at home, understanding the nuances of heat, timing, and meat anatomy is essential. This post is designed to guide you through the process of mastering the grill specifically for those who prefer their meat cooked through. By the end of this article, you will have a clear understanding of the logistics involved in timing, the importance of temperature control, and how to select the best cuts from our Beef Collection to ensure success.

We will cover everything from the initial selection of your steak to the final rest on the cutting board. You will learn the specific minutes required for various thicknesses, the benefits of two-zone grilling, and how to use modern tools to guarantee safety and flavor. We are here to empower you to approach the grill with confidence, ensuring that your next home-delivered steak is nothing short of restaurant-quality.

Choosing the Right Cut for Your Grill

The journey to a perfect steak begins long before the grill is lit. It starts with sourcing. When you browse the Shop at Land and Sea Delivery, you are looking for specific characteristics that will help the meat survive the longer cooking times associated with a well-done preference.

The Anatomy of a Ribeye

The ribeye is harvested from the rib section of the steer, specifically between ribs six and twelve. This area does relatively little heavy lifting, which results in a naturally tender muscle structure. A ribeye is primarily composed of two main muscles: the longissimus dorsi (the eye) and the spinalis dorsi (the ribeye cap).

The spinalis is widely considered by chefs to be the most flavorful part of the animal. It wraps around the eye and is separated by a layer of fat. When you are looking at a Boneless Ribeye (Prime, 16 oz), look for a large, prominent cap. This extra fat and loose grain will keep the steak juicy even as the internal temperature climbs to well-done levels.

Marbling and Its Role in Flavor

Marbling refers to the white flecks of intramuscular fat distributed throughout the lean muscle. This is not the thick strip of fat on the edge, but the "webbing" inside the meat. In a ribeye, marbling is your best friend. As the steak cooks, this fat melts (renders), basting the meat from the inside out.

If you were to grill a leaner cut, like a Filet Mignon (8 oz), to well-done, it would likely become very dry because it lacks this internal fat. The ribeye, however, has enough marbling to stay lubricated. For the best results, we recommend choosing a steak with "Prime" or high "Choice" levels of marbling. This ensures that even at an internal temperature of 165°F, the steak retains a silky mouthfeel.

Thick vs. Thin: The Griller's Dilemma

When determining how long to grill a ribeye steak well done, thickness is the most significant variable.

• Thin Steaks (1 inch or less): These are easier to cook to well-done without burning the exterior, but they can quickly become "leathery" if you aren't careful. A 1-inch steak is a standard choice for quick weeknight meals.
• Thick Steaks (1.5 to 2 inches): These are the gold standard for special occasions. A thick-cut Bone-In Ribeye (22 oz) provides more margin for error. You can achieve a beautiful, dark sear on the outside while slowly bringing the center up to temperature.

If you are feeding a larger crowd or looking for a showstopper, you might even consider a Tomahawk. Its long bone and impressive thickness require a more patient approach, which we will discuss in the techniques section.

Summary: Success starts with a well-marbled ribeye. The intramuscular fat is what allows the meat to stay juicy at high temperatures. Thicker cuts provide better control over the balance between the exterior crust and the internal doneness.

Preparing Your Steak for the Perfect Sear

Preparation is where you build the foundation of flavor. Even the best meat from our Home Delivery service needs proper handling to reach its full potential.

Thawing and Temperature Management

Never place a frozen or ice-cold steak directly onto a hot grill. This causes the muscle fibers to seize up, resulting in a tough texture. If your steak is frozen, thaw it in the refrigerator for at least 24 hours.

Once thawed, remove the steak from the refrigerator 30 to 45 minutes before you plan to cook. Allowing the meat to come closer to room temperature ensures more even heat distribution. If the center is cold while the outside is hot, you will struggle to reach a well-done internal temperature without completely charring the surface.

The Importance of Surface Moisture

Moisture is the enemy of a good sear. When the grill’s heat hits water on the surface of the meat, it has to evaporate that water before it can start the Maillard reaction—the chemical process that creates that delicious brown crust. Use paper towels to pat your steaks completely dry on all sides before applying any oil or seasoning.

Seasoning and Dry Marinades

For a premium ribeye, you don't need complex liquid marinades that mask the flavor of the beef. Instead, a "dry marinade" or a robust rub is often preferred.

1. The Classic Approach: Use a generous amount of Kosher salt and freshly cracked black pepper. Salt not only seasons the meat but also helps break down proteins, making the steak more tender.
2. The Montreal Style: A popular choice for grilling, this blend typically includes garlic, coriander, black pepper, red pepper flakes, and sometimes dried orange peel. It creates a savory, textured crust that stands up well to the high heat of the grill.
3. Timing the Salt: If you have the time, salt your steaks at least 40 minutes in advance. Initially, the salt draws moisture out. After about 20-30 minutes, that salty brine is reabsorbed into the meat, seasoning it deeply. If you don't have 40 minutes, salt the meat immediately before it hits the grates.

For an added touch of luxury, consider preparing a compound butter to top the steak after it cooks. A simple mix of unsalted butter, minced garlic, and fresh rosemary or thyme can elevate a well-done steak, providing a final hit of moisture and fat.

Summary: Thaw your meat completely and bring it to room temperature. Pat the surface dry to ensure a superior sear, and use salt early to tenderize and season the interior.

The Grilling Process: Timing and Temperatures

Now we reach the core question: how long to grill a ribeye steak well done? Grilling is a dynamic process, and while time is a helpful guide, temperature is the only absolute.

Determining How Long to Grill a Ribeye Steak Well Done

For a standard 1-inch thick boneless ribeye, you are looking for a total cook time of approximately 12 to 16 minutes. This is generally broken down into 6 to 8 minutes per side over medium-high heat.

However, if you are working with a thicker cut, such as a Côte de Boeuf, the time will increase significantly. A 1.5-inch steak may take 18 to 20 minutes total.

Here is a general guideline for grilling a ribeye to well-done (internal temperature of 160°F-165°F):

• 1-inch thickness: 7 minutes per side.
• 1.5-inch thickness: 9-10 minutes per side.
• 2-inch thickness: 12+ minutes per side (requires indirect heat).

Understanding the Stages of Doneness

While our focus is on well-done, it is helpful to understand the spectrum so you can recognize when your steak is approaching your target.

• Rare (125°F): Cool red center.
• Medium-Rare (135°F): Warm red center. This is the chef-recommended standard for flavor.
• Medium (145°F): Warm pink center.
• Medium-Well (155°F): Slightly pink center.
• Well-Done (160°F - 165°F): Little to no pink; uniformly browned throughout.

Two-Zone Grilling: The Secret for Well-Done Success

The biggest risk when cooking a steak to well-done is burning the exterior before the interior is cooked through. To avoid this, use a "two-zone" setup.

On a charcoal grill, pile the coals on one side. On a gas grill, turn the burners on one side to high and leave the other side off or on low.

1. Searing: Start the steak over the high-heat zone. Sear for 2-3 minutes per side until you have a deep, mahogany crust.
2. Roasting: Move the steak to the cooler side of the grill. Close the lid. This turns your grill into an oven, allowing the ambient heat to cook the center of the steak gently without further charring the surface.

This method is especially effective for large cuts like the 36 Ounce Porterhouse, where the different muscle groups (the strip and the filet) cook at different rates.

Summary: A 1-inch steak takes about 14-16 minutes total for well-done. Use the two-zone method to sear the outside quickly and finish the inside over indirect heat to prevent burning.

Advanced Grilling Techniques

If you want to move beyond basic flipping and searing, there are professional techniques that can make a well-done ribeye taste even better.

The Reverse Sear Method

The reverse sear is the opposite of the traditional method. It is arguably the best way to cook a thick ribeye to a specific doneness.

1. Low and Slow: Place your seasoned steak on the cool side of the grill (or in a low oven at 250°F). Cook it until the internal temperature is about 15-20 degrees below your target. For well-done, you would pull it at about 140°F.
2. The Finish: Remove the steak and crank your grill to its maximum heat. Sear the steak for 1 minute per side to develop the crust.

Because the meat has been heated slowly, the muscle fibers remain more relaxed, and the moisture loss is minimized, resulting in a more tender well-done steak.

Grilling Bone-In vs. Boneless Cuts

At Land and Sea Delivery, we offer both options. Choosing between them affects your grilling strategy.

• Boneless: Cuts like the Wagyu Flat Iron or boneless ribeye cook faster and more evenly. They are easier to slice and serve.
• Bone-In: The bone acts as an insulator. The meat immediately adjacent to the bone will stay cooler longer. When grilling a Bone-In Filet Mignon (14 oz) or a bone-in ribeye to well-done, you may need to leave it on the grill a few minutes longer than a boneless equivalent. Many enthusiasts argue the bone adds a deeper flavor to the surrounding meat.

Using a Meat Thermometer

If you are serious about your steaks, an instant-read meat thermometer is non-negotiable. "Feeling" the steak by poking it with your finger is an unreliable method that takes years of daily practice to master. For a well-done ribeye, insert the probe into the thickest part of the meat, avoiding the bone or large pockets of fat. Pull the steak off the grill when it hits 160°F; the temperature will continue to rise as it rests.

Summary: The reverse sear is excellent for thick cuts to maintain tenderness. Bone-in steaks require slightly more time near the bone. Always use a thermometer to ensure you hit the 160°F-165°F range precisely.

Beyond the Grill: Resting and Serving

The cooking doesn't stop when you take the meat off the grates. What you do in the next ten minutes is just as important as what you did on the grill.

The Importance of Resting

When meat cooks, the muscle fibers contract and push the juices toward the center and the surface. If you cut into a steak immediately after grilling, those juices will run out onto the plate, leaving you with dry meat.

By resting the steak for 5 to 10 minutes, you allow the muscle fibers to relax and reabsorb those juices. For a well-done steak, this is critical because there is already less moisture than in a rare steak. Loosely tent the meat with aluminum foil to keep it warm, but do not wrap it tightly, as this can cause the crust to become soggy.

Carryover Cooking

Remember that a steak’s internal temperature will rise by 5°F to 10°F after being removed from the heat. This is known as carryover cooking. If you want a final temperature of 165°F, pull the steak off the grill at 155°F or 160°F.

Slicing for Tenderness

When it is time to serve, look at the direction of the muscle fibers (the grain). Always slice your ribeye against the grain. This shortens the fibers, making each bite easier to chew—a particularly helpful tip for well-done steaks which can be firmer than their rarer counterparts.

Summary: Rest your steak for at least 5-10 minutes to lock in juices. Account for carryover cooking by pulling the meat slightly early, and always slice against the grain.

Menu Planning and Pairings

A great ribeye deserves equally impressive companions. When planning your meal, think about textures and flavors that complement the richness of the beef.

Classic Steakhouse Sides

• Potatoes: Whether it’s a fluffy baked potato with plenty of butter or crispy roasted potato wedges, the starch helps balance the fat of the ribeye.
• Vegetables: Grilled asparagus or a fresh Caesar salad provide a crisp, bright contrast to the heavy meat.
• Macaroni and Cheese: For a comforting, indulgent meal, a three-cheese smoked mac and cheese is a local favorite that pairs beautifully with grilled meats.

Surf and Turf Inspiration

Why stop at beef? Land and Sea Delivery is proud to offer the freshest seafood alongside our premium meats. You can create a world-class "Surf and Turf" by pairing your ribeye with grilled shrimp or a succulent lobster tail. The sweetness of the seafood offers a brilliant counterpoint to the savory, charred notes of a well-done steak.

Sauces and Toppings

A well-done steak can benefit from a moisture boost at the table.

• Chimichurri: A bright, herbaceous sauce made with parsley, garlic, vinegar, and oil.
• Blue Cheese Butter: The tanginess of blue cheese cuts through the richness of the ribeye cap.
• Red Wine Reduction: A classic pan sauce that adds depth and elegance to any beef dish.

If you are looking for something leaner to round out your order for the week, you might also browse our Outside Skirt Steak (8 oz) or a Filet Mignon (10 oz) for different culinary applications.

Summary: Balance the richness of the ribeye with starchy sides and acidic or herbaceous sauces. Consider adding seafood for a complete "Land and Sea" experience.

Conclusion

Mastering the art of the grill is a journey of precision and passion. Knowing how long to grill a ribeye steak well done is more than just watching the clock; it is about understanding the relationship between heat, fat, and time. By choosing a high-quality, well-marbled cut from our Beef Collection, you ensure that your steak has the internal resources to remain delicious even at higher temperatures.

We have explored the importance of preparation, the mechanics of two-zone grilling, and the essential role of resting your meat. Whether you prefer a boneless cut for its convenience or a bone-in selection for its traditional appeal, the principles remain the same: start with the best ingredients, control your fire, and respect the process.

At Land and Sea Delivery, we are committed to bringing the very best of the land and the sea directly to your doorstep. We invite you to explore our Shop and experience the difference that premium, locally-sourced meat can make in your kitchen. From the impressive Tomahawk to our everyday staples, our Home Delivery service is here to support your culinary adventures. Fire up the grill, gather your community, and enjoy the incomparable flavor of a perfectly cooked steak.

FAQ

How do I know when my steak is well done without cutting it?

The most reliable method is using an instant-read meat thermometer. For well-done, you are looking for an internal temperature of 160°F to 165°F. Another method is the "finger test," where well-done meat feels very firm to the touch, similar to the feeling of your palm just below your thumb when your hand is in a tight fist. However, the thermometer is always the most accurate.

Should I leave the grill lid open or closed?

When searing over high heat (the first 2-3 minutes per side), keep the lid open so you can monitor the crust and prevent flare-ups. Once you move the steak to the indirect heat zone to finish cooking it to well-done, close the lid. This traps the heat and allows the steak to cook through evenly like an oven.

Why is ribeye the best cut for well-done?

Ribeye has a high concentration of intramuscular fat (marbling). When meat is cooked to well-done, the muscle fibers tighten and lose moisture. In leaner cuts, this results in a dry texture. In a ribeye, the melting fat lubricates the fibers, keeping the meat flavorful and preventing it from becoming overly tough.

How long can I store my ribeye in the fridge before grilling?

If you receive your meat through our Home Delivery service, it is best to cook it within 3 to 5 days if kept in the refrigerator. For longer storage, keep it in the freezer. When you are ready to use it, thaw it slowly in the fridge for 24 hours to maintain the integrity of the meat.

Does a bone-in ribeye take longer to cook than a boneless one?

Yes, typically. The bone acts as an insulator and slows down the cooking of the meat immediately surrounding it. If you are grilling a bone-in cut to well-done, you may need an extra 2 to 4 minutes of total cook time compared to a boneless steak of the same thickness.

What is the best way to prevent flare-ups on the grill?

Ribeyes have significant fat, which can drip onto the coals or burners and cause flames to jump up. To prevent this, trim any excessive hanging fat from the edges before grilling. If a flare-up occurs, move the steak to the indirect heat zone until the flames subside. Avoid pressing down on the steak with a spatula, as this forces juices and fat out and into the fire.