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!