skillet ChartsDATASHEET // CT-SK-069
skilletSTATE: FRESHVERIFIED DATASHEET
How Long to Cook Thick Ribeye Steak (1.5-inch, Butter Basted) in the skillet
Specification: 1.5-inch thick USDA Choice boneless ribeye (16 oz), dried, seasoned, seared in heavy skillet with foaming butter
Target Temp
450°F (232°C) Stovetop Medium-High
Stovetop Heat
Total Time
8–11 mins
Total Cook Window
Flip Mark
4m
Turnover Point
Internal Safe Temp
135°F (57°C) (medium-rare)
USDA Safe Pull
COOK MODE
Live timer · flip prompt · target temp · rest stage
3-Step Execution Protocol
1
Preheat & Prep
Preheat skillet to 450°F (232°C) Stovetop Medium-High. Prepare thick ribeye steak (1.5-inch, butter basted) (1.5-inch thick USDA Choice boneless ribeye (16 oz), dried, seasoned, seared in heavy skillet with foaming butter). Spray lightly with high-smoke-point oil.
2
Cook & Flip
Cook for 8–11 mins. Flip at the 4-minute mark for even browning.
3
Check & Rest
Spinalis muscle is deeply caramelized; core probe reads 135°F with melted intramuscular marbling Confirm internal temperature reaches 135°F (57°C) (medium-rare). Rest for 7 minutes before serving.
Verification Basis & Testing Rig
Cattlemen's Beef Board Foodservice Guidelines & Serious Eats Ribeye Searing Data
Pro Tip: Ribeye benefits from medium-rare at 135°F rather than 125°F; the extra 10 degrees fully renders internal pockets of marbling into juice.
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