• prep: 5 min
  • cook: 0 hr
  • total: 5 min
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  • servings:
  • Summary

    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 hoursMedium-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 hoursMedium-well: 145°F / 63°C to 155°F / 68°C; 1 to 3 1/2 hoursWell done: 156°F / 69°C and up; 1 to 3 hours *2 1/2 hours max if under 130°F / 54°C

    Ingredients

    • 1 1/2-to 2-pounds / 680 to 900 grams bone-in or 1 to 1 1/2-pounds / 450 to 680 grams boneless steaks (1 large strip steak)
    • Kosher salt and freshly ground black pepper to taste
    • 2 fresh thyme sprigs (optional)
    • 2 fresh rosemary sprigs (optional)
    • -- Finishing Steps Ingredients --
    • 1 tablespoon / 15 ml vegetable, canola, or rice bran oil
    • 1 tablespoon / 15 ml unsalted butter
    • 3 to 4 fresh thyme sprigs (optional)
    • 3 to 4 fresh rosemary sprigs (optional)
    • 1 small shallot, sliced (optional)
    • 2 whole cloves garlic, smashed (optional)
    • Coarse sea salt (such as Maldon) to finish

    Instructions

    Click Here For Step-By-Step Instructions

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    Taste Profile

    Nutritional Info
    • Servings Per Recipe: 2
    • Amount Per Serving
    • Calories: 1158 % Daily Value *
    • Total Fat: 83 g 127.99%
    • Saturated Fat: 33 g 166.93%
    • Trans Fat: 0 g %
    • Cholesterol: 383 mg 127.55%
    • Sodium: 238 mg 9.94%
    • Calcium: 151 mg 15.15%
    • Potassium: 1493 mg 42.66%
    • Magnesium: 0 mg 0%
    • Iron: 8 mg 44.42%
    • Zinc: 0 mg 0%
    • Total Carbohydrate: 3 g %
    • Dietary Fiber: 2 g 6.2%
    • Sugar: 0 g
    • Protein: 94 g
    • Alcohol: 0 g
    • Omega 3 Fatty Acid: 1 g
    • Omega 6 Fatty Acid: 4 g
    • Vitamin A 12.32%
    • Vitamin C 17.88%
    • Vitamin D 0%
    • * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
    Diabetes Exchanges
    • Exchange - Fat11
    • Exchange - Fruit0
    • Exchange - NonFat Milk0
    • Exchange - Other Carbs0
    • Exchange - Starch0
    • Exchange - Vegetables0
    • Exchange - Lean Meat13
    • Exchange - Alcohol0
    MyPlate Info
    • MyPlate - Grain Total0 oz-eq
    • MyPlate - Vegetable Total0 c
    • MyPlate - Fruit0 c
    • MyPlate - Dairy0 c
    • MyPlate - Protein Total12 oz-eq