I am an old-school beef eater, and I rarely eat anything but beef. Ribeyes, chuck roast & brisket are my favorites. I bought four of these on a whim. This one has been in my meat fridge uncovered 2 days seasoned with Lawrys, nothing else. I read somewhere that these need to be cooked to medium, but I'm not sure. I only fixed one. About ten charcoal briquettes and one piece of hickory. I seared it well to internal 115, removed it, and wrapped it in foil and some butter. Please put it on the grill's cold side, cook to 143, remove, and let rest till it hits 150. At 150, I removed the foil, put it on a plate, and let it cool slightly. Nice, a robust, almost bold beef flavor. Tastier than ribeye, it was not tender but not tough either. I enjoyed the consistency. I have had tougher ribeyes. I ate a forty-dollar steak last night and a 12-dollar one tonight, and the 12-dollar was tastier. If the other three chuck eye are this good, I will reorder.
