The best way to gauge when a steak is done is to use a digital meat thermometer. You can insert a thermometer into the thickest part of the steak and monitor the cooking progress so you know when to remove it from the heat. I prefer to cook my steaks to a medium doneness level. I don't recommend cooking meat over 150 degrees Fahrenheit because it can get tough or dry.
Keep in mind that the rib eyes must rest for at least 5 minutes before being cut. It is best to remove the meat from the heat a few degrees before it reaches your desired internal temperature, as the steaks will continue to cook while they are resting.
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