Cooking a 3/4 to one inch ribeye on a flat top stainless steel grill, how long does it take to make it rare, medium rare, medium, medium well, and well? How do I know when it is done right? What determines whether a steak is rare, medium, or well done? How long does it take to cook the blood out, but still keep it red?
Also, an 1-1 1/2 inch and 1 1/2-2 inches.
Also, an 1-1 1/2 inch and 1 1/2-2 inches.