Rib-eye steak should be cooked by dry-heat methods. To prepare rib-eye steak for broiling, grilling, or pan-broiling, trim external fat if desired. Use tongs to turn rib-eye steak when cooking; a fork may pierce the meat and allow juice to escape. Internal temperature for medium rare is 145°F (63°C); for medium is 160°F (71°C). You can also judge the doneness of steak by pressing the meat with your finger. Very rare meat offers little resistance, medium rare is slightly springy, medium is firm and springy, and well-done steak feels quite firm.
Preheat broiling element and place rib-eye steak on a broiler pan 2 to 4 inches (5–10cm) from the heat source. Cook 8 to 10 minutes, turning once. Remove steak when it reaches the desired degree of doneness.
To grill, brush rib-eye steak lightly with oil if desired and place directly over the heat source. Grill 6 to 8 minutes, depending on thickness of the steak. Turn once and remove the meat when it reaches the desired degree of doneness.
Heat a skillet on the stovetop until hot. Add oil or butter if desired. Place rib-eye steak on the skillet and cook 8 to 10 minutes, turning once. Remove steak when it reaches desired degree of doneness.