Quote:
Originally Posted by vailpass
Hmmm...I'll try this in the winter. I don't do much if any oven cooking though, I have a convection oven don't even know if there is a broiler. Thanks.
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I buy my ribeyes 1 and a half to 2 inches thick and I don't like them bloody. My grill isn't the greatest, but I get it hot 450-500 sear it for 5-7 minutes then in the oven for 10 minutes at 450. It is easy and they come out juicy every time even for the thickest. I don't marinate, but do rub a little pepper in right before hitting the grill.