Also asked this on r/cooking for beginners -
How long does it take for a one inch ribeye to reach medium rare on cast iron, being cooked on high heat? If high heat isn't suitable in this situation, could you advise me on which heat to use? I'm cooking my first steak, I have a few AAA ribeyes that are an inch thick and I wanted to know what to expect in terms of cook time. I want to be able to sear both sides will still getting to baste the steak without it overcooking, is that possible for a steak of this thickness?
Thank you!
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