I've had one person, part of a couple, who doesn't eat meat come over and stated that (no gutter thoughts please), that she'd 'eat my meat anytime!'. It will be the finest rib roast you ever put a tooth to. Just get the center up to the doneness one wants in a low oven, pull it out, change roasting pans, and ramp up the temp to something hellish and put it back in for a few minutes to finish it off. Haven't tried it though.ДЇWIW, a reverse sear not only works on a steak but a rib roast. I think an IR outdoor grill would do the same. If I wanted to clean the mess we have an IR broiler in the oven that could do the same. I've also been known to put it on directly out of the freezer to maximize the char and keep the center near live temp. And I ALWAYS put the steak as close to the burning lump as possible if not directly on it. I've been known to lay a steak directly on the burning lump charcoal.

And the outside needs to have a bit of char.I'm with you Mary! I love a black and blue steak. Walk it past the fire and hand me a knife and fork! I like very rare, get the center to body temp.

Meateaters is a great sight for recipes, cooking stuff and hunting in general things. This steak was melt in your mouth tender. Wrapped it again with tinfoil and got the salad and homemade bread ready. Swilled it around to keep it from sticking about 1min each side. Put some oil in it and when the oil started to smoke added a Tbl of butter then put the steak in to sear the sides and lock in the juice. Took it off and wrapped the plate in tinfoil then heated up a cast iron skillet on the stove (supposedly you can do this on the grill over high heat but didn't do that) 20min each side for a medium or so steak. Heated the grill to 225 then put the steak on the top rack for indirect heat. $11 for a 1lb steak was pricey for us.Д«rought it to room temperature and rubbed the 1lb steak with a 1tsp salt and 1/2tsp pepper mix half to each side. Wife and I shopped at Wegmans and saw a ribeye on sale for more than we usually pay but I got it. You need to use a thick steak 1in or more to get this done. After hearing about it multiple times on the Joe Rogan Podcast I decided to give it a shot.

Reverse searing ribeye