Help with ribeye please!
I just bought some ribeye steaks that I would estimate are around 2 inches thick. I like them R/MR and my husband likes them MW/W (yeah I know...) I have stove top or oven available to me and I was thinking about searing them and finishing in the oven but I have NO idea what times I should shoot for. I do have a thermometer but I don't want to poke the meat every two minutes. HELP!
Thanks in advance....