Cooking times for ribeye steaks on a stove can vary depending on the desired level of doneness, the thickness of the steak, and personal preference. Here's a general guideline for cooking ribeye steaks on a stove:
Remove the steak from the refrigerator: Take the ribeye steak out of the refrigerator and let it sit at room temperature for about 30 minutes to ensure more even cooking.
Preheat the skillet: Heat a heavy-bottomed skillet or a cast-iron pan over medium-high heat. It's important to use a pan that can retain and distribute heat evenly.
Season the steak: Season the ribeye steak generously with salt and pepper or your preferred seasoning. You can also brush it with a little oil to prevent sticking.
Sear the steak: Once the skillet is hot, carefully place the ribeye steak in the pan. Allow it to sear without moving it for about 3-4 minutes on one side. This creates a flavorful crust.
Flip the steak: Use tongs to flip the steak to the other side and cook for an additional 3-4 minutes.
Check the doneness: To determine the doneness of the steak, you can use a meat thermometer. Here are some general guidelines for internal temperatures:
- Rare: 120-125°F (49-52°C)
- Medium-rare: 130-135°F (54-57°C)
- Medium: 140-145°F (60-63°C)
- Medium-well: 150-155°F (66-68°C)
- Well-done: 160°F (71°C) and above
Rest the steak: Once the desired level of doneness is reached, remove the ribeye steak from the skillet and let it rest on a cutting board for about 5 minutes. This allows the juices to redistribute and results in a more tender steak.
Slice and serve: After resting, slice the ribeye steak against the grain and serve it as desired.
Remember, these cooking times are approximate and can vary depending on the specifics of your stove, the thickness of the steak, and personal preference. It's always a good idea to use a meat thermometer to ensure the steak reaches your desired level of doneness.