On Fri, 27 Jan 2006 19:19:40 -0500, DWACON wrote:

> The local supermarket had some ribeye cut about ½-inch thick. As suspected,
> the size made the marinade soak through and it was much more flavorful.
>
> The problem -- I wanted to sear the outside and being so thin it was cooked
> to medium well (I was aiming for medium) before it could brown.
>
> Ideas on how to do it right next time?

get it sliced about 1 1/2 inches.. or freeze it first.. duh...