1.75-Inch Ribeye Steak, Medium Rare: Pull Temp & Cook Time
A 1.75 inch ribeye cooked medium rare needs about 23 min over 450 °F / 230 °C — roughly 11 minutes per side. Pull it at 119 °F / 49 °C; carryover takes it to 130 °F. Rest 12 minutes before slicing.
Step by step
- −40 minSalt and temperSalt generously and leave it out of the fridge. A 1.75 inch cut cooks far more evenly when it is not fridge-cold in the middle.
- 0:00On the grate at 450 °FGrill should be hot enough that you cannot hold a hand over it for more than 2 seconds.
- 11 minFlip onceDo not press it, do not poke it. One clean flip builds the best crust.
- 23 minPull at 119 °F / 49 °CProbe the centre from the side, not the top — you want the true core reading.
- + 12 minRest, then sliceIt climbs the last 11 °F to 130 °F off the heat. Slice against the grain.
Every method compared
Same 1.75 inch ribeye, same doneness — only the heat changes. Well marbled and forgiving — the fat renders as it cooks, so a ribeye stays juicy even a few degrees past target.
| Method | Pit temp | Cook time | Pull at | Rest |
|---|---|---|---|---|
| Direct Grilling | 450 °F / 230 °C | 23 min | 119 °F | 12 min |
| Reverse Sear | 250 °F / 120 °C | 1h 4m | 126 °F | 8 min |
| Sous Vide | 130 °F / 55 °C | 2h 9m | 130 °F | 0 min |
Pull temps differ per method on purpose: a 450 °F grill drives far more residual heat into the meat than a 225 °F pit, so the same final temperature needs a different pull point.
Ribeye Steak temperature chart
| Doneness | Final temp | Pull at (1.75 inch) | Looks like |
|---|---|---|---|
| Rare | 125 °F / 52 °C | 114 °F | Cool red center, very soft. |
| Medium Rare | 130 °F / 55 °C | 119 °F | Warm red center — the sweet spot for most steaks. |
| Medium | 140 °F / 60 °C | 129 °F | Warm pink center, firmer bite. |
| Medium Well | 150 °F / 65 °C | 139 °F | Slight pink, noticeably drier. |
| Well Done | 160 °F / 71 °C | 149 °F | No pink. Use a fattier cut so it stays edible. |
Recommended Tools for Perfect Results
You cannot cook to temperature without measuring temperature. These are the two tools that change results the most.
Wireless Bluetooth Meat Thermometer
Leave-in probe with phone alerts. The single upgrade that ends dry brisket and grey steak.
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Pink Butcher Paper (Unwaxed, 18")
Beats foil for the Texas Crutch: pushes through the stall while keeping the bark crisp.
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Instant-Read Digital Thermometer
Two-second readings for spot checks and for probing brisket for tenderness.
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Other doneness levels at 1.75 inch
Other sizes
Frequently Asked Questions
What temperature should a 1.75 inch ribeye be pulled at for medium rare?
Pull at 119 °F / 49 °C. Carryover cooking adds about 11 °F while it rests, landing on the 130 °F / 55 °C that defines medium rare.
How long does it take?
About 23 minutes using direct grilling at 450 °F. Times assume the meat starts fridge-cold and the lid stays closed.
Direct grilling or reverse sear at this thickness?
At 1.75 inch thick, reverse sear wins. Direct heat (23 min) burns the crust long before the centre is ready and leaves a thick grey band. Reverse sear takes 1h 4m but gives edge-to-edge medium rare.
How long should it rest?
12 minutes for this thickness. Tent loosely with foil — sealing it tight steams the crust you just built.