Tonight, I'm coming to you kossacks for your advice on one food item that I keep on screwing up. It's ribeye steaks. Especially bone-in ribeye steaks that I keep on screwing up.
Right now I have two beautifully marbled ribeyes coming to room temperature on the kitchen island table. The surface of the steaks are still a bit cold. Should I wait until they're warm before taking them downstairs to the gas grill?
Also, the steaks are about two inches thick, and they're huge pieces of meat. How long would I grill them for to get a medium-rare temperature? I'm a grilling novice and could really use any advice you have on how to grill these beautiful steaks.
Short for the short diary, but this is your chance to throw in ribeye recipes or steak recipes. So have at it, kossacks!
UPDATE: Damn. The gas grill is being used by four people. Looks like it's the broiler for me.