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Cooked Ribeye Filet

How to Cook Center-Cut Ribeye Steaks

There's no denying the bold flavor of a great Ribeye steak. But what if you want a great steak with less fat around the meat? A steak with all the rich concentrated flavor of a Ribeye but in a portion size more like that of a Filet Mignon? We have the perfect solution: our Center-Cut Ribeye. These intensely flavorful steaks are cut from the very heart of the rib section, removing the cap and all the fat that you usually find in a Ribeye. They're easy to prepare too. Center-Cut Ribeye is irresistible when cooked on the grill or pan-seared, but reverse searing is ideal for this cut. An Extra-Thick Cut Center-Cut Ribeye is ideal for reverse searing. The best way to cook Center-Cut Ribeye is whatever way you enjoy most, and there are also many specialty methods you can try. Just follow the instructions below and use a meat thermometer for the best results!


Center-Cut Ribeye Vs. Ribeye Filet

While Center-Cut Ribeye is the commonly known name for this cut of steak, it is also called the Center-Cut Ribeye and the Center-Cut Ribeye, due to its flavor and size of the portion. Below are the many ways to cook your Center-Cut Ribeye.


How to Cook Center-Cut Ribeye on the Grill

One of the best ways to cook your Center-Cut Ribeye steak to perfection is on the grill. There are two main approaches to choose from:

  • Charcoal Grilling
  • Gas Grilling

Regardless of which method you choose, be sure your steaks are completely thawed before cooking. We recommend thawing in the refrigerator for at least 24 hours. Once thawed, remove your steak from the refrigerator approximately 30–40 minutes before cooking to allow the steak to come to room temperature. Lastly, season your steak as desired. The best Center-Cut Ribeye steaks on the grill are seasoned to taste with Kansas City Steak Original Steak Seasoning.

Center-Cut Ribeye on a Charcoal Grill

Preheat your grill on high. Place steaks over the hottest part of the grill, and sear both sides for 1–2 minutes. Then move to medium, ash-covered coals and continue to grill for the times listed in the Cooking Times Chart below. Turn about 1 minute prior to the halfway point.

Center-Cut Ribeye on a Gas Grill

Preheat your grill on high. Sear both sides for 1–2 minutes, then reduce to medium heat and continue to grill for the times listed in the Cooking Times Chart below. Turn about 1 minute prior to the halfway point.

  • Grill for 9–12 minutes for a 1-inch steak, and 12–15 minutes for a 1½ inch steak, turning about 1 minute before the halfway point. A meat thermometer should read 130°F.
  • Rest your steaks for 5 minutes before serving, covering lightly with foil. The temperature of the meat will continue to rise about 5°F during this time (this is called "carryover cooking"). The final temperature will read 135°F.
  • Resting steak is important because the heat of cooking pulls the juices in the meat toward the surface; if you slice into it immediately after cooking, those flavorful juices will end up on your plate, not in your steak. Allowing your steak to rest will give the juices time to sink back in and throughout the meat, keeping it moist and flavorful.
  • To check the degree of doneness, use a meat thermometer to measure the internal temperature of your steak.
  • Prior to serving, add a Kansas City Steak Finishing Butter for an additional flavor boost.

How to Cook Center-Cut Ribeye in the Oven

Prepare your Center-Cut Ribeye with excellent flavor by cooking it in the oven. Just as in the grilling method, be sure your steak is completely thawed before cooking. We recommend thawing in the refrigerator for at least 24 hours. Once thawed, remove your steak from the refrigerator approximately 30–40 minutes before cooking to allow the steak to come to room temperature. Lastly, season your steak as desired. We recommend using our Kansas City Steak Original Steak Seasoning.

Set your oven to “broil” and preheat for 10 minutes.

Once you have seasoned your steaks to taste, follow the directions for how to cook Center-Cut Ribeye in the oven:

  • Place steaks on the rack of a broiler pan and position the broiler pan in the oven so that the surface of the steak is 3–4 inches from the heat. Broil to desired doneness, according to the Measuring Doneness Chart and Cooking Times Chart listed below.
  • For the perfect medium-rare steak, broil in the oven for 10–12 minutes for a 1-inch steak, and 12–15 minutes for a 1½ inch steak, turning about 1 minute before the halfway point. A meat thermometer should read 130°F.
  • After removing from the oven, rest your steaks for 5 minutes before serving, covering lightly with foil. The temperature of the meat will continue to rise for as much as 5°F during this time (this is called "carryover cooking"). The final temperature will read 135°F.
  • Resting the steak is important because the heat of cooking pulls the juices in the meat toward the surface; if you slice into it immediately after cooking, those flavorful juices will end up on your plate, not in your steak. Allowing your steak to rest will give the juices time to sink back in and throughout the meat, keeping it moist and flavorful.
  • To check the degree of doneness, use a meat thermometer to measure the internal temperature of your steak.

Pan-Seared Center-Cut Ribeye on the Stove

If you've ever wondered how to cook Center-Cut Ribeye in a pan on your stovetop, this method will give you excellent results, with a sear that will give your steaks a rich golden-brown color and enhanced flavor.

Be sure your steak is completely thawed before cooking. We recommend thawing in the refrigerator for 24 hours. Once thawed, remove your steak from the refrigerator for 30–40 minutes before cooking to bring it to room temperature. Season your steak as desired; we recommend a generous serving of our Kansas City Steak Original Steak Seasoning.

Follow these steps for a perfectly-cooked Center-Cut Ribeye:

  • Preheat a heavy non-stick skillet over medium heat until hot, for about 5 minutes. A very hot pan delivers the best sear for your Center-Cut Ribeye.
  • Once seasoned, place steaks in the hot skillet (do not overcrowd). Do not add oil or water and do not cover.
  • For the perfect medium-rare steak on the stove, sear in a non-stick skillet for 12–14 minutes for a 1-inch steak, and 14–16 minutes for a 1½ inch steak, turning about 1 minute before the halfway point. A meat thermometer should read 130°F.
  • Rest your steaks for 5 minutes before serving, covering lightly with foil. The temperature of the meat will continue to rise for as much as 5°F during this time (this is called "carryover cooking"). The final temperature will read 135°F.
  • Resting steak is important because the heat of cooking pulls the juices in the meat toward the surface; if you slice into it immediately after cooking, those flavorful juices will end up on your plate, not in your steak. Allowing your steak to rest will give the juices time to sink back in and throughout the meat, keeping it moist and flavorful.
  • Use a meat thermometer to check the internal temperature of your Center-Cut Ribeye to ensure it is cooked to the perfect level of doneness, from rare to medium-well.

Similar to using a non-stick skillet, Center-Cut Ribeye in a cast iron skillet can provide superb flavor with a deep brown crust and outstanding finish. Follow the same set of directions as you would if cooking a Center-Cut Ribeye on the stove in a non-stick skillet.


Specialty Center-Cut Ribeye Cooking

Try out your favorite Center-Cut Ribeye recipe using a specialty method to cook your steak. There are several ways to prepare your meal that bring out amazing flavor and tenderness, including sous vide, using a smoker, or even an air fryer. With each method, your steak should be completely thawed in the refrigerator for at least 24 hours. Remove the steak from the refrigerator 30–40 minutes before cooking to bring it to room temperature. Season your steaks to your liking; we recommend using our Kansas City Steak Original Steak Seasoning.

For perfect doneness, we recommend using a meat thermometer.

Take the cooking process a step further with the professional reverse sear method for your Center-Cut Ribeye.

  • Preheat oven to 275°F. Place steaks on a wire rack over a baking sheet.
  • Place baking sheet on the center rack of the hot oven. Cook until internal temperature reaches 10°F lower than the desired final temperature. View our Measuring Doneness Chart and Cooking Times Charts below for reference.
  • Remove and let steaks rest for 5 minutes, covering lightly with foil.
  • Preheat a heavy skillet or cast iron skillet over high heat until very hot, about 5 minutes. A hot skillet delivers the best sear.
  • Add some butter or a high smoke point oil such as avocado oil, canola oil, or grapeseed oil and sear steaks for 1 minute on each side. The final internal temperature of your steak should be 135°F for medium-rare and 145°F for medium.
  • The sear will give your steaks the rich golden-brown color and enhanced flavor that is typically associated with grilled steaks.
  • Serve immediately. Unlike other methods of cooking steak, the low heat of the oven used in reverse searing does not draw the juices of the meat to the surface so additional resting time is not needed.

Using the sous vide method for your Center-Cut Ribeye removes the guesswork and makes it easy to cook your steak cut perfectly to your desired doneness every time. Sous vide uses a low-heat, long-time cooking process which allows for evenly cooked steaks from end to end and guarantees every bite is as tender and juicy as the first.

Note: Center-Cut Ribeye cooking time should be no longer than 2½ hours at a time for steaks cooked under 130°F. This is due to food safety concerns.

Here are the steps to follow when using the sous vide method:

Prepare It

  • Preheat your water bath: Fill your sous vide container up with warm water and set the sous vide device to the appropriate temperature for the desired doneness. The sous vide device should be set as follows:
    • Rare: 122°F
    • Medium-Rare: 129°F
    • Medium: 135°F
    • Medium-Well: 145°F
  • All our products arrive vacuum-sealed in sous-vide-ready, heat-stable packaging, allowing you to simply add them to the water bath and cook to your desired degree of doneness. However, if you have the means to repackage your steaks into sous vide heat-stable bags at home, we recommend seasoning your steaks with Kansas City Steak Original Steak Seasoning for an enhanced flavor, prior to cooking in the sous vide. Another option is to add fresh herbs and a Kansas City Steak Finishing Butter, along with your raw steak, into the heat-stable vacuum seal bag before sealing.
  • After thawing, bringing to room temperature, seasoning, and preheating the sous vide; you're ready to start cooking.

Cook It

  • Make sure the water bath has fully reached the desired temperature for cooking before adding in the steak.
  • Place the packaged steak in the water bath and allow it to cook for the recommended amount of time, based on your desired degree of doneness.
    • Rare: 45 minutes (1-inch steak) and 1–2½ hours (1½ inch steak)
    • Medium-Rare: 45 minutes (1-inch steak) and 1–4 hours (1½ inch steak)
    • Medium: 45 minutes (1-inch steak) and 1–4 hours (1½ inch steak)
    • Medium-Well: 45 minutes (1-inch steak) and 1–3 hours (1½ inch steak)
  • Once your steaks are finished cooking, remove them from the sous vide and take them out of the packaging.
  • Preheat a skillet over high heat for about 5 minutes (this can be done on a grill or in your kitchen). A hot skillet delivers the best sear.
  • Lightly coat the bottom of your skillet with high smoke point oil such as avocado oil, canola oil, or grapeseed oil. Place your steaks on the skillet and sear for approximately 2 minutes on each side. Sear until the steaks reach the final desired internal temperature, according to the Measuring Doneness Chart below.
  • The sear will give your steaks the rich golden-brown color and enhanced flavor that is typically associated with grilled steaks.
  • Serve immediately. Unlike other methods of cooking steak, the low heat used in sous vide does not draw the juices of the meat to the surface so additional resting time is not needed.
  • We recommend adding an additional savory flavor by topping your ribeye steak with with Kansas City Steak Finishing Butter (even if you added butter during the sous vide).

Enjoy an extra boost of flavor with a smoked Center-Cut Ribeye! You can cook your steak in the smoker to your desired doneness and finish it in a skillet for a crisp, hot finish. Smoking time varies greatly depending on the cut of meat, thickness of the cut, quality of smoker, smoke and smoke retention, wind, etc. It is best to use a meat thermometer and base doneness off internal temperature.

Note: Steaks cooked under 130°F should not be cooked longer than 2½ hours at a time due to food safety concerns.

To begin, fire up your smoker and preheat it to 225°F.

  • Place your well-seasoned steak onto the grates of your smoker, close the lid, and smoke the meat until the steaks reach about 10°F below the desired internal doneness temperature (see recommendations, on our Measuring Doneness Chart below.)
  • You can check for smoking doneness by internal temperature. Temperatures are as follows:
    • Rare: 115°F
    • Medium-Rare: 125°F
    • Medium: 135°F
    • Medium-Well: 145°F
  • Next, preheat a skillet over high heat (this can be done on a grill or in your kitchen). Once hot, lightly coat the bottom of your skillet with a high smoke point oil such as avocado oil, canola oil, or grapeseed oil.
  • Place the steaks in the skillet and sear them for approximately 2 minutes on each side. Cook until the steaks reach approximately 5°F less than your final desired internal temperature.
  • Remove steaks from the skillet and allow them to rest for 5 minutes, covering lightly with foil. The temperature of the meat will continue to rise about 5°F during this time (this is called "carryover cooking").
  • Resting steak is important because the heat of cooking pulls the juices in the meat toward the surface; if you slice into it immediately after cooking, those flavorful juices will end up on your plate, not in your steak. Allowing your steak to rest will give the juices time to sink back in and throughout the meat, keeping it moist and flavorful.
  • To check the final degree of doneness, use a meat thermometer to measure the internal temperature of your steak.
  • Prior to serving, expand upon the delicious taste by topping with Kansas City Steak Finishing Butters for full flavor.

A fast and easy method to cook your Center-Cut Filet of Ribeye is by using an air fryer.

Here's how to cook Center-Cut Ribeye in an air fryer:

  • Preheat your air fryer. Set temperature to 400°F. Allow your air fryer to preheat for approximately 2–3 minutes.
  • Place your steak in the center of the air flyer and begin frying. We recommend using the grill rack option if available.
  • Flip your steak halfway through your cooking time, listed in the Cooking Times Chart below.
  • Remove the steak from the air fryer and allow it to rest for 5 minutes, covering lightly with foil. The temperature of the steak will continue to rise about 5°F during this time (this is called "carryover cooking").
  • Resting steak is important because the heat of cooking pulls the juices in the meat toward the surface; if you slice into it immediately after cooking, those flavorful juices will end up on your plate, not in your steak. Allowing your steak to rest will give the juices time to sink back in and throughout the meat, keeping it moist and flavorful.
  • To check the degree of doneness, use a meat thermometer to measure the internal temperature of your steak.
  • Prior to serving, apply a Kansas City Steak Finishing Butters for an additional flavor-filled experience.

Cooking Times for Center-Cut Ribeye

A tasty Center-Cut Ribeye can be prepared with any of the methods above, providing the perfect meal to enjoy. To achieve perfect doneness to your desired taste, we recommend you use a meat thermometer and the Measuring Doneness Chart, below.

 

Center-Cut Ribeye On the Grill
Gas Grill
Charcoal Grill
Rare
1-inch
8–11 mins
8–11 mins
1½ inches
11–14 mins
11–14 mins
Medium-Rare
1-inch
9–12 mins
9–12 mins
1½ inches
12–15 mins
12–15 mins
Medium
1-inch
10–13 mins
10–13 mins
1½ inches
13–16 mins
13–16 mins
Medium-Well
1-inch
12–15 mins
12–15 mins
1½ inches
15–18 mins
15–18 mins
Center-Cut Ribeye on Stove or in Oven
Skillet
Broil
Rare
1-inch
11–13 mins
9–11 mins
1½ inches
13–15 mins
11–14 mins
Medium-Rare
1-inch
12–14 mins
10–12 mins
1½ inches
14–16 mins
12–15 mins
Medium
1-inch
13–15 mins
11–13 mins
1½ inches
15–17 mins
13–16 mins
Medium-Well
1-inch
14–16 mins
12–14 mins
1½ inches
16–18 mins
15–17 mins
Center-Cut Ribeye in an Air Fryer
Temperature
Air Fry
Rare
1-inch
400°F
3 mins
1½ inches
400°F
4 mins
Medium-Rare
1-inch
400°F
4 mins
1½ inches
400°F
6 mins
Medium
1-inch
400°F
6 mins
1½ inches
400°F
8 mins
Medium-Well
1-inch
400°F
10 mins
1½ inches
400°F
12 mins