Why is rib eye steak so underrated? Mention it to most people and they don't know what you're talking about. Well. It's a steak cut from the rib section (sometimes called the "Scotch fillet") and it is a marbled meat - this makes it succulent and especially flavourful. It's also way cheaper than fillet or rump.
Cook it in a very hot pan with a slice of butter. Do that thing the chefs do on tv - tilt the pan and spoon the hot butter over the steak until everything sizzles. I cook it medium rare, about three minutes a side, just enough to form a lovely brown crust. Let it rest for a few minutes after cooking - otherwise all the juices will ooze out when you cut into it.
Last night I deglazed the pan with a dash of Ponzu (citrusy soya sauce) and served it with sweet potato mashed with nutmeg, pepper and a bit of the steak's caramelised butter and a salad of watercress, avocado and fresh orange segments.