Ribeye
Well marbled with lots of flavour.
Rare
Medium rare
Medium
Well done
Rest time
Cooking helper: how long to go?
Check the core temperature of your ribeye now and then. After two readings the helper works out when it will be done. Then start the rest timer.
1. Pick your doneness
2. Measure the core temperature
Measure every 5 to 10 minutes at the thickest point. Your readings are kept if you close the page.
3. Let it rest
Tip: large cuts rise another 2 to 5 °C while resting, so take them off a little before the target.
All internal temperatures in one chart · Resting meat: how long and why
About Ribeye
Ribeye comes from the back, between the ribs. Its defining feature is marbling: fine veins of fat running through the muscle that melt as it cooks.
That marbling changes the temperature question compared with a lean steak. Intramuscular fat starts softening around 50 degrees and genuinely renders above 60. This is why many people prefer ribeye at medium rare to medium rather than rare: at 55 to 60 degrees the fat has melted and lubricates the meat, whereas at 50 it still feels firm and waxy.
Ribeye often has a thicker seam of fat through the middle, the cap separation. Do not put your probe into it: fat conducts heat more slowly than muscle and you will read a value that is too low.
Ribeyes are usually thick enough to carry over noticeably. Pull them three to four degrees below your target and rest for six minutes under loosely draped foil; wrapping tightly softens the crust.
Tips
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Most voted
Gebruik een kernthermometer voor het beste resultaat, vooral bij dikkere stukken.
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