A rib eye steak can be boneless or bone-in. The advantage to having bone-in is that moisture and fat cling to the bone, enhancing the flavor. Bone-in also increases the weight, allowing sellers to charge more for less meat. The rib eye steak can be grilled, pan fried, broiled or roasted. Aged beef can take on several colors and consistencies, but be careful if the meat is wet, slimy or has an odor; these are signs of rotting meat.
Defrost the steak to room temperature. Food-borne illnesses may be caused from the improper defrosting of meat. Please properly defrost your meat. Once the rib eye steak is defrosted, wipe away the extra moisture with a clean towel.
Preheat the broiler. This should take around 20 minutes.
Place rib eye steaks on broiler rack 2 to 4 inches above the element.
Cook for 8 to 10 minutes depending on the desired degree of doneness. Turn once during this time using the tongs. Check the temperature to determine doneness: 145 degrees is considered medium rare, and 160 degrees is considered medium.
Remove the rib eye steak from the oven and serve.
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