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You can control the heat and adjust if the steak is colouring too quickly, and understand what the steak should feel like at its different stages of doneness. Unlike leaner steaks such as fillet, which can be served very rare, it's best to cook rib-eye to at least medium-rare, as this give the fat enough time to render down and flavour the meat. Cooking methods: Roasting, Low-Slow Smoking Product Weight: 2.8-3kg Product Of Australia \ud83c\udf3f\ud83c\udf3f\ud83c\udf3f Click here to learn how to cook this: Reverse Sear Ribeye Steak on a Pellet Grill This product is sold as a whole roast. 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Unlike leaner steaks such as fillet, which can be served very rare, it's best to cook rib-eye to at least medium-rare, as this give the fat enough time to render down and flavour the meat. Cooking methods: Roasting, Low-Slow Smoking Product Weight: 2.8-3kg Product Of Australia \ud83c\udf3f\ud83c\udf3f\ud83c\udf3f Click here to learn how to cook this: Reverse Sear Ribeye Steak on a Pellet Grill This product is sold as a whole roast. 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