I must be spoiled. I've got to have my red meat (steak) at least once a week. To each their own thing on how they prepare it. I just don't have the patience for letting it sit in a salt brine and staring at it every time I open the fridge. Maybe we're talking different steaks. I've never seen or eaten a tough cut of rib eye. My fav is still a thick 1" T-bone. Throw that baby on the grill and get those "rack streaks" in it in a square type of burning on both sides then use indirect heat for it. I always use a "fajita" type of seasoning on mine. It has just the right amount of seasoning for me.