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how many ribs are in a 32oz.. if its 2 ribs then i would go option b
you can still have the butter and the sear after you roast it as per the the foodlab says to sear it after the roasting stage.
a 32oz may be hard to cook as a steak simply because it is too thick.. I dont think the steak would be cooked as evenly as it would in an oven and that I would be afraid of overcooking the outside when the inside is still too raw, even with low temperature. You might have drastic doneness variances with the stovetop method
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