"jay" > wrote in message
news
> 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...

What a little ray of sunshine you are jay!