Ribeye Steak Temperature Chart & Cook Time Calculator
Well marbled and forgiving — the fat renders as it cooks, so a ribeye stays juicy even a few degrees past target.
Pull temperature by thickness and doneness
| Thickness | Rare | Medium Rare | Medium | Medium Well | Well Done |
|---|---|---|---|---|---|
| 1 inch | 119 °F | 124 °F | 134 °F | 144 °F | 154 °F |
| 1.25 inch | 117 °F | 122 °F | 132 °F | 142 °F | 152 °F |
| 1.5 inch | 116 °F | 121 °F | 131 °F | 141 °F | 151 °F |
| 1.75 inch | 114 °F | 119 °F | 129 °F | 139 °F | 149 °F |
| 2 inch | 113 °F | 118 °F | 128 °F | 138 °F | 148 °F |
Every cell is the pull temperature — the point where you take it off the heat so carryover lands it on target. Tap a number for the full guide.
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Frequently Asked Questions
What internal temperature should ribeye be?
130 °F / 55 °C final. Pull it earlier — around 123 °F for the sizes in the chart above — because carryover cooking keeps the temperature climbing after it leaves the heat.
What pit temperature should I use?
450 °F / 230 °C for direct grilling. Other methods and their temperatures are compared on each size page.
How long should ribeye rest?
8 minutes for a typical ribeye. Tent loosely with foil so the crust stays crisp.