Highly marbled cuts like a grain-finished Prime-grade ribeye and strip should be cooked a few degrees Fahrenheit higher than leaner steaks like tenderloin, since their copious intramuscular fat helps keep them moist while delivering plenty of flavor. I prefer ribeyes and strip steaks cooked medium-rare to medium, around 129°F / 54°C to 135°F / 57°C. Fattier steaks also have natural insulation which means they'll take slightly longer to reach the correct internal temperature.
Timings are all given for steaks one-and-a-half to two inches thick. For steaks one inch or less, initial cooking time can be shortened to 40 minutes. Steaks cooked under 130°F / 54.4°C should not be cooked longer than two-and-a-half hours at a time for food safety reasons.
Very Rare to Rare: 120°F / 49°C to 128°F / 53°C;1 to 2 1/2 hours
Medium-rare: 129°F / 54°C to 134°F / 57°C;1 to 4 hours*
Medium: 135°F / 57°C to 144°F / 62°C;1 to 4 hours
Medium-well: 145°F / 63°C to 155°F / 68°C; 1 to 3 1/2 hours
Well done: 156°F / 69°C and up; 1 to 3 hours
*2 1/2 hours max if under 130°F / 54°C
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|Serving Size: 1 Serving (13g)|
|Recipe Makes: 2|
|Calories from Fat: 0 (0%)|
|Amt Per Serving||% DV|
|Total Fat 0g||0 %|
|Saturated Fat 0g||0 %|
|Monounsaturated Fat 0g|
|Polyunsanturated Fat 0g|
|Cholesterol 0mg||0 %|
|Sodium 1.7mg||0 %|
|Potassium 44.3mg||1 %|
|Total Carbohydrate 2.6g||1 %|
|Dietary Fiber 0.1g||0 %|
|Sugars, other 2.6g|
|Protein 0.4g||1 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 11
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