Beef Steak (Ribeye) Well-Done Temperature — 165°F / 74°C

Overview

Beef Steak (Ribeye) well-done: internal temperature 165°F (74°C). Cook 8-10 min per side, rest 3 min. No pink.

Key Details

• Internal Temperature: 165°F / 74°C
• Doneness: Well-Done — No pink
• Cook Time: 8-10 min per side (1-inch thick)
• Rest Time: 3 min (temperature rises 5-10°F while resting)
• Always use an instant-read meat thermometer

Why This Matters

• Well-Done is a common doneness preference
• Correct internal temperature ensures food safety and desired texture
• USDA recommends minimum 145°F for whole cuts of beef
• Temperature continues to rise during resting (carryover cooking)

How To

1. 1Remove steak from fridge 30-45 minutes before cooking
2. 2Season generously with salt and pepper
3. 3Cook to 160°F and remove from heat (carryover adds ~5°F)
4. 4Rest for 3 min before cutting
5. 5Insert thermometer into thickest part, avoiding bone
6. 6Result: no pink

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