1-Inch Ribeye Steak, Well Done: Pull Temp & Cook Time
A 1 inch ribeye cooked well done needs about 16 min over 450 °F / 230 °C — roughly 8 minutes per side. Pull it at 154 °F / 68 °C; carryover takes it to 160 °F. Rest 7 minutes before slicing.
Step by step
- −40 minSalt and temperSalt generously and leave it out of the fridge. A 1 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.
- 8 minFlip onceDo not press it, do not poke it. One clean flip builds the best crust.
- 16 minPull at 154 °F / 68 °CProbe the centre from the side, not the top — you want the true core reading.
- + 7 minRest, then sliceIt climbs the last 6 °F to 160 °F off the heat. Slice against the grain.
Every method compared
Same 1 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 | 16 min | 154 °F | 7 min |
| Reverse Sear | 250 °F / 120 °C | 1h 1m | 158 °F | 5 min |
| Sous Vide | 160 °F / 71 °C | 1h 4m | 160 °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 inch) | Looks like |
|---|---|---|---|
| Rare | 125 °F / 52 °C | 119 °F | Cool red center, very soft. |
| Medium Rare | 130 °F / 55 °C | 124 °F | Warm red center — the sweet spot for most steaks. |
| Medium | 140 °F / 60 °C | 134 °F | Warm pink center, firmer bite. |
| Medium Well | 150 °F / 65 °C | 144 °F | Slight pink, noticeably drier. |
| Well Done | 160 °F / 71 °C | 154 °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 inch
Other sizes
Download the printable temperature chart
Every temperature on this site on one page — beef, pork, poultry, seafood and low & slow, plus the carryover rule. Print it and tape it inside your grill lid.
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Frequently Asked Questions
What temperature should a 1 inch ribeye be pulled at for well done?
Pull at 154 °F / 68 °C. Carryover cooking adds about 6 °F while it rests, landing on the 160 °F / 71 °C that defines well done.
How long does it take?
About 16 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 inch thick, direct grilling is the better call — 16 min versus 1h 1m, with a great crust and only a thin grey band. Reverse sear starts paying off above about 1.5 inches.
How long should it rest?
7 minutes for this thickness. Tent loosely with foil — sealing it tight steams the crust you just built.