On 7/24/2017 1:04 PM, Wayne Boatwright wrote:

>>
>
> I used to order a 16 or 24 oz. bone-in ribeye at a favorite
> steakhouse. I can't even finish the 16 oz. size now without feeling
> uncomfortable. When I buy a prime rib steak from my butcher these
> days, I usually have them cut a 16 oz. steak because of the necessary
> thickness. When I grill it, I usually eat only half the first night
> and have the rest the next day.
>

I used to buy a whole rib eye and BJs and cut 1" steaks. Now I get them
cut 2" and my wife and I each eat half. We like the way the thick
steaks cooks better to a medium rage with a nice outside sear. Works
well with a thick T-bone too.