Well last night was ribeye for dinner, but with so many contradictory constraints it made for a bit of a challenge that only an egger could over come. I like to cook steak at high temp for a nice sear and have found that thin steaks are almost impossible to cook right at high temp. So I get some good 1 - 1 1/5 inch thick ribeyes at a recent sale at Harris Teeter. The wife tells me that we don't need that much meat and we need to split one. No problem right? Well I recently received the news that the wife is with child (I found out on Father's day for a bit of irony). The doctor says no pink meat and everything needs to be well done. Well I don't like shoe leather so the issue is cooking one ribeye to two levels of doneness. So I cook it until about medium rare to medium. Then I cut it in half length ways and put her side back on to render it inedible. In the meantime mine carried over to about medium. I would have preferred medium rare but I can live with medium. Her's was well done, so sad for her. I guess she is in for about 7 more months of shoe leather. All and all I guess it wasn't that big of a challenge, but certainly not a list of constraints I had met in the past. Sorry, I should have taken a picture of the finished halves but mine was too good to wait. I rubbed it up with some Dizzy Pig Cow Lick prior to cooking. It was very good, at least mine anyway.