My wife brought home some super thick boneless ribeye steaks today to cook tomorrow for Father's Day. These beauties are about 1 1/2 lbs each and must be 3" thick! I have cooked some 2" thick filets using the T-Rex method, but I am not sure that it would be the best way to cook these. What is the best way to cook them in order to serve them up like steaks (not like roasts) tomorrow?
Thanks for the help!