Whilst I can see the value of this approach
cooking any steak anything more than rare is the work of a cad, a charlatan and a lifter of young gentlemen's shirts.
( the mighty badger Aphrodite, on a bar stool, by your side, Thu 10 Oct 2013, 11:42, 1 reply, 12 years ago)

rib eye needs a bit more cooking, the ginger murderer is correct

( Naked Ape call me Caitlyn, Thu 10 Oct 2013, 11:43, Reply)

Yep
That's why I cook it rare instead of blue.

medium is for screaming berties.

Edit - if you let the steak rest out of the fridge for a few hours I tend to find rare is enough to melt the fat in a ribeye.
( the mighty badger Aphrodite, on a bar stool, by your side, Thu 10 Oct 2013, 11:47, Reply)

tggi^

( sporters I’m sincerely gratitude to you, Thu 10 Oct 2013, 11:50, Reply)