Ribeye
Entrecôte
55°CRest 5 min
Pull temperature for medium rare
Pull 3 °C early. It climbs while resting.
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Safe minimum 63°CUSDA
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On the grill
Fat is the whole point here. Grill it direct and hot over glowing coals, turning every minute or so. Frequent flipping cooks it more evenly and stops the fat cap flaring into soot. A 3 cm steak wants roughly 8–10 minutes total.
Thicker than 4 cm, go reverse sear: indirect until 48 °C in the middle, then straight over the coals for 60 seconds a side. Rest it loosely covered, before it meets a knife.