1 · Choose your cut
2 · Thickness
3.0
cm
1.2 in
26
3 · Doneness
4 · Cooking method
Results
Pull from heat at
124 °F
51 °C
🥩
Ribeye
Final target after carryover
135 °F / 57 °C
Pit / Grill
450°F
232 °C
Cook time
13 min
~6 min / side
Rest
8 min
before slicing
Times are estimates for meat straight from the fridge in calm conditions. Wind, lid lifting and fat content shift them — always cook to temperature, not to the clock.
⏱️ Smart Resting Timer
Suggested: 8 min
08:00
Ready
Resting lets the juices redistribute and finishes the carryover climb. Tent loosely with foil — never seal a crusted steak or you steam the bark away.
🛒 Recommended Tools for Perfect Results
The two things that separate guesswork from repeatable results.
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Meat Temperature Chart
Final internal temperatures. Pull 2–8 °C (4–15 °F) earlier for carryover cooking.
| Cut / Doneness | °F | °C |
|---|
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