Sedagive
Senior Cook
I picked up a beautiful bone in, Black Angus ribeye tonight and I plan to grill it. It's between 2 1/4" and 2 1/2" thick and I'm afraid it's going to burn on the outside before the inside is cooked. I'm thinking of searing it over high heat and then finishing it off with indirect heat. The only thing is, I don't have a clue as to how long to cook it. I've never grilled a steak this thick before so I'm winging it. I'm grilling on a gas grill.
Sedagive
Sedagive