I'm glad I am not coming over for dinner.
My dinner:
A 1.5" thick prime ribeye
Discussion
Grilled and reversed seared?
No. I like mine very rare. Just lump charcoal grilled for a few on each side.
I found that some of the fat needs time to render on a ribeye. Reverse sear usually solves that problem to me, while keeping the steak at around 110F. But maybe there is a way on the grill to complete the job.
Grass fed for sure renders easier at 600. But yeah, I know what you mean.