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Ribeye temperature chart
Ribeye temperature guide:



For the best results, cook steaks using an accurate Meat Thermometer instead of a timetable. Steaks should be allowed to rest up to 10 minutes before serving. This resting period allows the juiced to distribute in the meat. Keep in mind that your meat will continue to cook while it is resting, so adjust grilling times accordingly (temperature of meat can raise up to 10 degrees).

Rare:
120 to 125F   
(Center is bright red, pinkish toward the exterior portion).

Medium Rare
130 to 135F
(Center is very pink, slightly brown toward the exterior portion).

Medium
140 to 145F
(Center is light pink, outer portion is brown).

Medium Well
150 to 155F
(No pinkness)

Well Done
160F and above
(steak is uniformly brown throughout).


Comments:
sdanks made the following comment on July 25, 2008, 03:10:42 pm:

I prepare steaks this way:

Start the fire on the grill.


Begin with a steak at room temperature.
Use a meat tenderizer (Razor blades that pierce the meat.  i.e. 48 blade spring loaded)
Pour Worchershire sauce over the meat.
Add melted butter.
Add Lowreys seasoning salt (I like Lowreys the best)
Add Garlic Salt
Add onion powder

Allow the steak to sit in the refrigerator for 10 minutes or so while the coals get hot.

When you put the steak on the grill, angle it at a 45 degree angle with the grill runners.
Cook for 3 minutes depending on how hot the grill is.
flip the steak end for end, and grill for another 3 minutes.
Then flip the steak back over, and set it on the grill so it makes a cross hatch with the first grill marks.
This makes the steak look like it does when it comes from the restaurants.
Cook this another 3 minutes. 
You should have about 9 minutes of cooking on the steak.
Use more or less time depending on the temperature of the fire, proximity of the steak to the fire, and desired amount, such as rare, medium, and well done.

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