I had a 4.5 lbd ribeye that I kept meaning to make for a nice sit down dinner. But people just kept wanting to "woop it up" one of those wierd weekends. I finally got it in on Sunday night. All I did was was a little bit of salt and pepper, 225 degrees for four hours until it reached a temp of 125. I let it sit for about an hour and than used my meat slicer to get nice thin slices. I didn't have any decent bread the first night but wanted a picture of the nice rare meat. Last night I picked up some good bread, peppers, cheese etc. This will certainly be on the menu again.