[Irish Eyes]

Sorry to hear...was it very thick? If it was 1 1/2" it would have needed more time. That was one thing their directions lacked. I hope you were able to enjoy dinner after you made it right.

Sorry about the steak. I was wondering the same thing...about the thickness of the steak. I too noticed that it was not mentioned.

[Pharmboy]

Yeah...that was the serious lack in the recipe. For 1” rib eyes, I do 3 minutes in the oven for mine (med. rare) and 4 minutes for Mrs. Pharmboy (med.).

[Terry Mross]

After we put it back in the skillet and back in the oven it was over cooked but it was awesome! And it really does continue to cook. When we put it on the plate after allowing it to rest the center was light pink. By the time we were cutting into the second or third bite it was well done. So, for 1 1/2” steak I’m thinking 4 to 5 minutes in the skillet then 4 to 5 in the oven. We’re going to play with it.

My wife said if we’d known we could cook a great steak like this we wouldn’t have had to spend the money on the new grill we just bought. Guess now we’ll use it to make hamburgers and never get our money back.