"Every chef that eats meat is going to have an opinion on the best way to cook a steak, but not too many are as pleasantly unfussy as Katie Lee. The West Virginia-born Lee has been helping Americans cook for over a decade as one of the hosts of Food Network's "The Kitchen". She's also the author of four cookbooks dedicated to simple, comforting home cooking."
"A big reason why people think you shouldn't cook a steak past medium rare is because you'll start to dry it out and make it tough. But someone as experienced as Lee knows that ribeyes have plenty of fat marbling due to its location around the ribs of the cow. That fat makes the steak extra juicy, plenty enough to be cooked past medium rare without drying it out."
Katie Lee prefers ribeye steaks cooked to medium because ribeyes have abundant fat marbling from the rib area that keeps them juicy even when cooked past medium rare. The marbling renders more flavorful fat with extra cooking time. Ribeye comes from a low-exertion muscle, so the cut is naturally tender; cooking to medium adds pleasant firmness compared with rare, which can be overly soft. Many home cooks avoid elaborate preparations, and a medium ribeye offers a simple, reliable option that balances juiciness, texture, and ease of cooking.
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