"sf" > wrote in message
...
> On Sat, 28 Jan 2006 00:47:59 GMT, Peter Aitken wrote:
>
> > "DWACON" > wrote in message
> > news:xMyCf.24$c64.16@dukeread12...
> > > 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?
> > >
> > > Thanks!
> > >
> > >
> >
> > Hotter pan, perhaps?
>
> Perhaps, but 1/2 inch is thin. Sear one side only and serve seared
> side up.

Around here, they are sold as sandwich ribeyes. Throw them on a hot grill
(outside), and cook them till the fat is mostly blackened. Put them between
the halves of a buttered and toasted bun along with a bit of salt and
pepper. No other flavorings needed.

Dave