Steak Temps - How to Cook Steak Perfectly
Learn how to cook steak perfectly on the stovetop and grill! My easy recipe for ribeye steak will show you the best way to cook steak and how to achieve the perfect temperature.
Prep Time5 minutes mins
Cook Time13 minutes mins
Resting Time10 minutes mins
Total Time28 minutes mins
Course: Main Course
Cuisine: American
Keyword: beef cooking temp, beef temperature, roast beef temperature, steak temperature
Servings: 1 steak
Calories: 884kcal
For cooking steak on the stove
- 1 large thick-cut ribeye steak
- ½ teaspoon kosher salt
- ¼ teaspoon freshly cracked black pepper
- 2 thyme sprigs
- 2 garlic cloves
- 4 Tablespoons butter
For cooking steak on the grill
- 1 large thick-cut ribeye steak
- seasoning of your choice
See our Beef Temperature Chart for helpful tips on cooking any cut of beef!
How to Cook Steak on the Stove
Preheat oven to 450°F. While heating, place a cast iron pan or other oven-proof pan in the oven for 5 minutes. Meanwhile, season steak with salt and pepper. When the oven is heated, carefully remove the skillet using oven mitts and place it on the stovetop over medium heat.
1 large thick-cut ribeye steak, ¼ teaspoon freshly cracked black pepper, ½ teaspoon kosher salt
Place ribeye steak in the skillet and sear for 2 minutes on each side. Top the steak with garlic and thyme, and place the skillet back in the oven for 6-7 minutes.
2 garlic cloves, 2 thyme sprigs
After 6-7 minutes is up, carefully remove the pan from the oven and place it back on the stovetop over low heat. Flip the steak and top with butter. Using pot holders, carefully tilt pan to pour the melted butter, garlic, and thyme over the steak for approximately 3 minutes. Cook to the desired doneness (see post for chart) with an instant-read thermometer.
4 Tablespoons butter
Allow to rest for at least 10 minutes before slicing and serving. Cut against the grain for best results. Enjoy!
How to Cook Steak on the Grill
Generously season both sides of your steak with your desired steak seasoning. After seasoning, let the steaks sit to reach room temperature for at least 30 minutes. 1 large thick-cut ribeye steak, seasoning of your choice
Preheat outdoor grill to high heat, about 450 to 500°F. Sear steaks for 3 minutes per side with the lid open. Then, reduce the heat to medium-low and continue cooking with the lid closed until the steaks reach the desired level of doneness (see post for chart).
Remove steaks from grill and top with 1 tablespoon garlic butter compound butter. Allow steaks to rest for 10 minutes before cutting into them. Slice steaks against the grain.
Note: Nutrition value is for steaks cooked on the stove, including compound butter. For full nutrition value of steaks cooked on the grill and recommended seasoning, see my Grilled Ribeye Recipe.
Tips for cooking steak on the stove:
- Allow your steaks to come to room temperature. If your steaks are cold when put into the hot pan, they will shrivel and you will not get as tender or juicy of a steak! Leave them out for 30 minutes prior to cooking.
- If you have time to salt your steaks while they are coming to room temperature, do this. Moisture from inside the steak will rise to the surface for a perfectly flavored bite each time. Be sure to pat the steak dry to remove access moisture before putting them into the hot cast iron skillet.
- Use a really hot cast iron pan to achieve the perfect sear! It is important to preheat your cast iron for 5 minutes in a 450°F oven.
- Do not crowd your pan. If you are cooking more than one steak at a time, work in batches because overcrowding will not give you the same result.
- Take the time to baste your ribeye in the crushed garlic, butter, and thyme. You will want to generously coat the ribeye in this mixture for maximum flavor!
- Use a meat thermometer to reach your desired degree of doneness.
Tips for cooking steak on the grill:
- Let the steaks come to room temperature first. This takes about 30 minutes and ensures they will cook evenly.
- Really pat down your rib eye steak rub! Patting down the seasoning gives the meat a perfect crust on the grill.
- Allow the steaks to rest before cutting into them, at least 10 minutes.
- Always slice steak against the grain.
- Use a meat thermometer for best results when checking for your desired degree of doneness.
Calories: 884kcal | Carbohydrates: 3g | Protein: 46g | Fat: 77g | Saturated Fat: 43g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 27g | Trans Fat: 2g | Cholesterol: 258mg | Sodium: 1681mg | Potassium: 662mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1532IU | Vitamin C: 5mg | Calcium: 51mg | Iron: 4mg