Ribeye

Strip, Ribeye, Porterhouse/T-Bone, and Butcher's Cuts: Temps and Times Doneness Temperature Range Timing Range Very rare to rare 120°F (49°C) to 128°F (53°C) 1 to 2 1/2 hours Medium-rare 129°F (54°C) to 134°F (57°C) 1 to 4 hours (2 1/2 hours max if under 130°F/54°C)