the other day i pick up a bone-in ribeye that i just couldn't say no to. its about 2.75lbs and almost 3" thick. I've had some salt and pepper on it wrapped up in the fridge for about 24 hours now. and im gettin ready to cook this monster. I figured i would sear it for like 5 minutes per side on high. then use mostly idirect heat to cook it to a medium-medium rare.
any thoughts on other methods??