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Huge Ribeye...need help

CrimsongatorCrimsongator Posts: 5,703
edited November -1 in EggHead Forum
Our butcher had a sale on large, thick cut ribeyes. I think the one I got is 1.8 lbs. Any suggestions on the best way to cook it on the small so it is correctly done. I am afraid I will end up charring most of it to get medium in the middle. Maybe I am worried for nothing.

I was thinking direct at 600 in a stable egg to get the middle temp up faster. I will be using a small egg for this one.

Thanks for the help!

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