I have clients who want rib eye for dinner, and I don't usually make it as I find it tough for my taste. I have access to Black Angus Rib Eye choice. Am I best to do it stove top in cast iron or on a grill? I tried stove top last night - very tasty but a little tough as usual. Perhaps I should have finished it in the oven? Anyone have suggestions or secret tricks. Have to do for 6 people at a their villa, where the stove is good but the grill not so.