We are about 5 months into the COVID pandemic. Exercise and movement have been limited causing food intake to be lower. I remember when I used to be able to finish a 1 pound bone-in ribeye for myself. Now, acts as the family meal.
I keep it simple with salt and pepper then cook to medium-rare. The bone in the ribeye will give you a range in doneness…more well-done towards the edges and rare near the bone.
I’ve tried to make a more consistent cook while on the stove or grill. The only way I’ve gotten a consistent cook was by cooking via sous vide.
