To me, the virtues of a thick-cut beef Ribeye are unparalleled by any other kind of steak. A nice Ribeye is incredibly tender and flavorful. One is able to get a nice sear or blackened crust on a thick-cut Ribeye without being in danger of easily overcooking it. I am by no means a fan of well-done steak. Overcooking meat ruins it’s texture and moisture in my opinion. I know a good deal of people, Gar included, that do not enjoy any pink in their steak and I respect that although do not agree with it. However, I have converted Gar at least on the medium rare to medium Ribeye front.