We are a commune of inquiring, skeptical, politically centrist, capitalist, anglophile, traditionalist New England Yankee humans, humanoids, and animals with many interests beyond and above politics. Each of us has had a high-school education (or GED), but all had ADD so didn't pay attention very well, especially the dogs. Each one of us does "try my best to be just like I am," and none of us enjoys working for others, including for Maggie, from whom we receive neither a nickel nor a dime. Freedom from nags, cranks, government, do-gooders, control-freaks and idiots is all that we ask for.
Ribeye, whether as a roast or cut into steaks, is the tastiest and most succulent cut of any ungulate. I prefer the steaks over the roasts, because I love the contrast between the surface, caramelized char and the almost raw center. Pan broiled, of course. Salivating as I write that... To me, regular prime roast is just an excuse to eat fresh horseradish.
Since we're on the topic, what's a New York Strip Steak? Not my favorite, but ok in a pinch. In my opinion, the only cut suitable for a grill.
Some of our readers, like me, have butchered countless deer (not perfectly, but well-enough) and know all the cuts of hoofed critters first-hand.
One more: Italians (Northern Italians) love their steaks. It's the luxury Secondi in Italy. When I cook a steak, I sometimes throw a couple of sliced onions in the juice, sometimes some garlic too but it's not needed. Good steak needs only salt and pepper, maybe some olive oil, and butter. Italians like to flavor steak with lauro (laurel leaf) or rosemary. I do not care for that Lauro (Italian Bay) flavor.
Bless your yankee heart.
Hardwood (though mesquite for the heat/flavor) then offset after the initial burn at just shy of char around 600 - 1000*F
Pull it from the grill when the thumb/finger tension test is one/two fingers less tense (10/20*F) if you’re letting it rest and right at tension if getting served raht then and thar.
Beef Roast: Just offset from direct fire at 350 - 450 depending on through and through (higher temp for sharper contrast between bleeding and brown), similar resting rules apply.
Iron and Steel are for breakfast, fainsee soupy stuff, rainbow trout and unoaked Chardonnay
But New ENGLANDERS, go ahead and ruin beef any ol’ way you want.
(though I’m fond of steak prepped in Scotland but then whisky has much to do with that).