Landed some thick (1.5 -2in) ribeye steaks for dinner tonight. I have been cooking my steaks relatively fast, high heat, direct on the grid for about 4 min per side. I'm not sure that's going to cut it with something this thick. I'm thinking about trying the reverse sear - never done that before but some of you really swear by it.
From what I can gather I just cook them indirect at 220 or so until the internal temp is somewhere north of 100. Then crank up the heat and follow the same basic searing process above. Is there any more to it? It'd be nice not to completely screw this up.
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Currently in Albuquerque, breaking bad.