After cooking a ribeye steak in part 1 and taking what I learned from that, I figured it was time to tackle it again.
So once again, I grabbed a ribeye. This was nice and thick. I added on a rub and some red pepper flakes because I do like some spice.
![](https://www.missionexploration.com/wp-content/uploads/2020/05/img_9389-1024x768.jpg)
While that was resting, I got out my cast iron pan and added some butter, garlic, and onions.
![](https://www.missionexploration.com/wp-content/uploads/2020/05/img_9390-1024x768.jpg)
You just can’t go wrong with these!
Once I started seeing some browning on the garlic and onions, I then added the steak and cooked at perfectly medium heat for 5 minutes a side
![](https://www.missionexploration.com/wp-content/uploads/2020/05/img_9391-1024x768.jpg)
![](https://www.missionexploration.com/wp-content/uploads/2020/05/img_9392-1024x768.jpg)
![](https://www.missionexploration.com/wp-content/uploads/2020/05/img_9393-1024x768.jpg)
So this is coming out better than I could have hoped right now.
I let it cook on the second side until it hits 131*F. I was aiming for 130* but this is about as on as I can be as the thermometer is moving quick.
I then wrap it up in tin foil and let it rest for 5 to 10 minutes. This one was close to 10 minutes.
What amazed me this time is that the temperature continued to climb another 14 degrees!
![](https://www.missionexploration.com/wp-content/uploads/2020/05/img_9394-1024x768.jpg)
As you can see, we still had some nice warm pink color on the inside
![](https://www.missionexploration.com/wp-content/uploads/2020/05/img_9395-767x1024.jpg)
Honestly this came out better for me. Everyone likes their steak done differently and different size cuts of meat and stoves make it very difficult to just say: 5 minutes, flip and 5 minutes longer and then let it rest.
While that worked in my scenario, you really just need a cheap thermometer and put it directly through the side and into the middle.
Side note: I have also learned that when you wrap a steak, you will want to do each one individually if you cook more than one. I did three a week ago and wrapped all three and the internal temperature did not climb nearly as high and left the steaks – while they were a perfect medium rare rather than a medium – they were too rare for the girls.
I’ve been having fun with my searing and stove cooking, but I’ve ordered a new charcoal grill so the experimentation is going to take on a whole new meaning as I have never cooked on charcoal before.
Until then, say yes to the rub, yes to the sear, use less butter than you think, and let your steak rest!