We've just bought a rotisserie for our outside grill and I'd appreciate some
guidance, since this is the first time we'll be using it.

We are going to cook a whole boneless ribeye (approximate weight: 14
pounds). We plan to roast it to 140ºF. and if anyone wants well-done an
individual steak can be finished on the grill. However, I have no idea of
the timing - is 15 minutes to the pound too short/long for medium rare?

I would really appreciate some advice.

Dora

Dora

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limey at toad dot net