I have some thinly cut rib eye steaks at home. I want to grill them but they get done too quick and I can't get that nice bite into them.
Is it possible to put one on top of another and grill them as if it was one thick piece? Will this work?
It will not work. (*)
The two internal sides in the middle will steam and will not taste good.
I suggest to just cook them as quickly as possible in a hot pan.
(*) There is a chemical called "Transglutaminase" that acts like a meat glue that could be used to do that, but it is overkill.