How To Cook A Rib Eye Medium Rare

The culinary discipline of cooking a ribeye steak to medium-rare perfection yields a juicy, tender, and flavorful steak. Whether you’re grilling outdoors or using a stovetop skillet, achieving the ideal balance of a warm, rosy-pink interior and a browned exterior is gratifying. This article, will explain how to cook a rib eye medium rare.


  • 1 sirloin steak (1 to 1.5 inches in thickness)
  • Salt
  • Newly pulverized due to pepper
  • Olive oil or another high-smoke point culinary oil
  • Cloves of garlic, butter, and fresh herbs (thyme, rosemary) (optional)

How To Cook A Rib Eye Medium Rare


1. Remove The Steak From The Fridge

  • Removing the ribeye steak from the refrigerator at least 30 minutes before preparing is essential.
  • This step enables the meat to reach room temperature, ensuring an even cooking process.
  • When a sirloin is too cold, the interior may remain undercooked, while the exterior may overcook.

2. Preheat The Grill Or Pan

  • To achieve a gorgeous sear and seal in the steak’s juices, it is essential to preheat your cooking surface properly.
  • Preheat a grill to between 450 and 500 degrees Fahrenheit (230 and 260 degrees Celsius).
  • Heat a heavy skillet or cast-iron pan for stovetop cooking until it is smoking hot over high heat.

3. Seasoning A Ribeye Steak

  • The ribeye steak needs a lot of salt and freshly ground black pepper before it can be cooked.
  • To add taste, you could rub minced garlic on both sides of the meat or sprinkle fresh herbs like thyme or rosemary on it.

4. Oil The Ribeye And Grill/Pan

  • Brush the steak lightly on both sides with olive oil or another culinary oil with a high smoke point.
  • This prevents adhering and encourages an even browning.
  • Additionally, you can reduce the risk of adhering by oiling the grill grates or skillet.

5. Grill Or Sear The Ribeye Steak

  • Place the seasoned and oiled ribeye steak carefully onto the grates of a preheated grill or into a hot skillet. The steak’s sizzle upon impact with a heated surface is a positive sign.
  • To achieve a medium-rare sirloin, cook it for approximately 4-5 minutes per side. Remember to turn it only once, and avoid piercing the meat with a fork by using tongs.
  • Cooking times may vary depending on the steak’s thickness and the apparatus used.
  • Use a meat thermometer to check the internal temperature for certainty. Aim for 130-135 degrees Fahrenheit (55-57 degrees Celsius) for medium-rare.

6. Resting The Steak

  • Put the cooked ribeye steak on a clean cutting board and give it 5 to 10 minutes to cool down.
  • Resting is important because it gives the meat’s juices a chance to move around, making the steak more tasty and juicy.
  • Wrap the steak in aluminum foil in a loose way to keep it warm.

7. Cut And Serve

  • After the steak has rested, thinly slice it against the grain.
  • By slicing against the grain, the flesh will remain tender.
  • Arrange the segments on a plate and serve immediately, perhaps with your preferred condiments or side dishes.


Perfectly cooking a ribeye steak to medium-rare requires technique and attention to detail. Here are some additional recommendations for achieving the finest results:

  • Select a High-Quality Steak: Start with a good sirloin steak. The white lines of fat that run through the meat are called marbling. The marbling makes the steak taste good and be easy to cut.
  • Reduce Excess Fat: Remove any superfluous fat from the exterior of the steak. A thin layer of fat can enhance flavor, but excessive fat can cause flare-ups and uneven heating.
  • Dry the Steak Completely: Using paper towels, dry the steak before seasoning it. Excessive surface moisture can prevent correct searing.
  • Utilize the Proper Cooking Oil: Select an oil with a high smoke point for searing, such as canola, grapeseed, or vegetable oil. Due to its low smoke point, avoid using extra virgin olive oil when preparing at high temperatures.
  • Properly preheat the cooking surface: Ensure that your grill or pan is extremely hot before cooking the sirloin. This initial burst of intense heat contributes to creating a flavorful sear.
  • Do Not Disturb the Steak: Once the sirloin is placed on the grill or pan, resist the urge to move it excessively. Allow it to sear undisturbed so that a beautiful crust can form.
  • Purchase a Meat Thermometer: The best tool for cooking sirloin to the doneness you want is a portable meat thermometer. For an exact reading, please put it in the thickest part of the tenderloin.
  • Rest the Ribeye: Do not skip the phase of resting. Resting the sirloin after cooking allows the juices to redistribute, resulting in a juicy steak.
  • Season Creatively: Experiment with various seasonings and marinades to add unique flavors to your ribeye. Try dry rubs, steak seasonings, or herb and spice marinades.
  • Using Aluminum Foil, if Necessary: If the steak receives too much direct heat while being cooked on a grill, construct a “tent” with aluminum foil to prevent excessive charring.

By selecting a high-quality steak, seasoning it well, and employing the proper cooking techniques, you can enjoy the melt-in-your-mouth goodness of a medium-rare ribeye steak that will impress your taste buds and those of your fortunate visitors.

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