This is an 17 pound USDA Choice bone-in ribeye for 4.99/lb. I need some suggestion for cutting this beast up for vacuum sealing and eventual cooking on the LBGE. What size ribeye roasts work best on the LBGE? I have a family of 4, but not all like medium rare meat. Should I just cut it up in smaller steaks? This is my first whole ribeye and want to make a good decision here.