cast-iron ChartsDATASHEET // CT-CI-002
cast-ironSTATE: FRESHVERIFIED DATASHEET
How Long to Cook Thick Ribeye Steak (1.5-inch, Butter Basted) in the cast iron
Specification: 1.5-inch thick USDA Choice/Prime ribeye, dry brined 1 hour
Target Temp
Smoking Hot Sear + Medium-Low Butter Baste
Convection Heat
Total Time
7–9 mins
Total Cook Window
Flip Mark
2m
Turnover Point
Internal Safe Temp
130°F (pull) -> 135°F (medium-rare after 8m rest)
USDA Safe Pull
3-Step Execution Protocol
1
Preheat & Prep
Preheat cast-iron to Smoking Hot Sear + Medium-Low Butter Baste. Place thick ribeye steak (1.5-inch, butter basted) (1.5-inch thick USDA Choice/Prime ribeye, dry brined 1 hour) in a single layer with space between items for convection airflow. Spray lightly with high-smoke-point oil.
2
Cook & Shake / Flip
Cook for 7–9 mins. Flip or shake basket at the 2-minute mark for even browning.
3
Doneness & Rest
Deep mahogany crust on both sides, firm with slight give. Confirm internal temperature reaches 130°F (pull) -> 135°F (medium-rare after 8m rest). Rest for 8 minutes before carving.
Verification Basis & Testing Rig
Instant Vortex Plus & Manufacturer Technical Guide; USDA FSIS Safe Food Handling Standard.
Pro Tip: Flip every 60 seconds for even heat, add 3 tbsp butter, garlic cloves, and thyme in final 2 minutes to baste.
Want the complete meal with seasoning & sides?View Full Recipe
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