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2 inch thick rib-eye steak- on the bone. After cooking (searing and roasting) and then resting for several minutes, slice the eye of meat off the bone – that’s how you can peak to see if things are too rare. (You’ll be able to see the internal color of the meat where the bone and meat have been separated). If so, just shove back into the (very hot) oven to almost finish, then let settle, loosely tented with foil, so the juices centralize- just a few minutes. Then slice and serve. Oh baby!!!!! @benyoman27 you are correct- the Best cut- so delish