cooking technique question for a 3 1/2 inch bone-in rib eye
We just bought a huge, 3 1/2 inch bone-in ribeye and are looking for suggestions for how to cook. My husband usually cooks steaks either sous vide then sear or cast iron then oven. However I am not sure we can vacuum seal with bone in for the sous vide and I am wondering if the cut is too thick to do on cast iron. Any suggestions? Thanks!!