Choose your doneness
⌛ Start here
Looking for a better crust?
▸ Bring the steak to room temperature about 2 hours
▸ Pat the surface completely dry
▸ Season with coarse salt just before cooking
☼ Step 1 — Sear
Is the pan hot enough?
▸ Preheat a heavy pan over medium-high until properly hot
▸ Add a small amount of oil
▸ Sear both sides until a deep, even crust forms
▸ Brown the edges for extra flavor
⟡ Step 2 — Choose your doneness
How do you like your ribeye?
✓ Medium Rare (recommended) — 52–54°C / 126–129°F
✓ Medium — 56–58°C / 133–136°F
✓ Medium Well — 60–62°C / 140–144°F
▸ Lower the heat slightly after the crust is set
▸ Finish gently until your target temperature is reached
⌁ Step 3 — Rest
Want it juicy when sliced?
▸ Rest for 8–10 minutes
▸ This allows the juices to redistribute
▸ Temperature will rise slightly during resting
▸ Step 4 — Serve
▸ Slice against the grain
▸ Finish lightly with salt (pepper optional)
▸ Keep it simple — let the ribeye speak for itself
◼︎ Quick reminder
Dry surface · Steady heat · Proper resting