previous post shows I went to restaurant depot today and picked up a whole ribeye today. I'm planning on cooking a big chunk of it for Easter, and freeze the rest as steaks.
Should I freeze and unfreeze before Sunday, or would the refrigerator be ok for the week?
Next question: the way I've done whole ribeyes in the past is cover with chopped garlic(I mean a lot of garlic on top), salt n pepper, then put in oven on broil. I brown the garlic, then remove it and cover with foil, put back in at 350 till it reaches 135 internal. I'd like to cook this one on the egg, how could I accomplish the broiling? or is that not required on the egg?