Just tried my first deep fried rib eye slab. It won't be the last. Cooked for about 3 minutes per pound and then let sit for 1/2 hour. I think I need to back off 3 or 4 minutes of total  cooking time next go round. I was impressed. Injected with creole butter and rubbed down with a seasoning it comes out lightly crusty on the outside and medium on the inside.