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Step 5: Check for Doneness
For a medium-rare ribeye, the internal temperature should be around 130°F (54°C). Use an instant-read thermometer to check the center:
- Rare: 120°F (49°C)
- Medium Rare: 130°F (54°C)
- Medium: 140°F (60°C)
- Medium Well: 150°F (65°C)
- Well Done: 160°F (71°C)
Step 6: Rest the Steak
Once your steak has reached the desired doneness, remove it from the skillet and let it rest for 5-10 minutes. This allows the juices to redistribute within the meat, ensuring every bite is tender and juicy.
Serving Suggestions and Pairings
Serve your ribeye steak alongside complementary sides like garlic mashed potatoes, sautéed asparagus, or a fresh green salad. For a bold pairing, try a glass of full-bodied red wine such as Cabernet Sauvignon or Malbec, which balances the richness of the steak.
Tips for the Best Ribeye Steak
- Choose a Well-Marbled Steak: Look for steaks with even marbling, as the fat will render during cooking to add juiciness and flavor.
- Use High-Heat Cooking: Cast iron skillets are excellent for searing, as they retain heat well and help create a caramelized crust.
- Avoid Overcooking: Ribeye is best enjoyed between rare and medium, as cooking it well-done can make the meat less tender.
- Basting for Flavor: Basting with butter and aromatics creates an irresistible, steakhouse-quality taste.
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