Ribeye Steak: Well Done or Medium Rare

Use an instant-read thermometer to check the internal temperature. For medium rare, it should read 130–135°F.
Rest:

Remove the steak from the pan, tent it loosely with foil, and let it rest for 5 minutes before slicing to allow the juices to redistribute.
Instructions for Well Done (160°F+):
Prep the Steak:

Follow the same steps for seasoning and preheating the skillet.
Sear the Steak:

Sear the steak over high heat for 3–4 minutes on each side to develop a deep crust.
Cook Through:

Reduce the heat to medium-low.
Cover the skillet with a lid or transfer the steak to a preheated oven at 400°F for an additional 5–7 minutes. This ensures the steak is cooked evenly without burning.
Check Temperature:

For well done, the internal temperature should read 160°F or higher.
Rest:

Let the steak rest for 5–10 minutes before slicing.
Tips for Both Doneness Levels:
Quality of Ribeye: Opt for a well-marbled ribeye for tenderness and flavor.
Resting Time: Resting is crucial to keep the steak juicy, regardless of doneness.
Basting: Adding butter and aromatics enhances the flavor significantly.
Serving Suggestions:
Pair your ribeye with:

Garlic mashed potatoes
Grilled asparagus
Creamy horseradish sauce or chimichurri
Whether you love a tender, juicy medium rare or a fully cooked well done steak, ribeye always delivers a rich, beefy experience. Enjoy!