I just cooked up a rib-eye that I purchased from the meat shop in Austin 3-4 weeks ago. I froze it in the vacuum pack that it came in. I took the steak out and let it properly thaw. I sprinkled with some kosher salt and pepper and coated with some good olive oil and seared til med rare. All I can say is that this rib-eye was one bad motha. The meat despite it being very fatty (as rib eyes are) had a great meat taste and excellent tenderness.
With it, I cooked up a few batches of the best fries I have ever had accompanied with a cilantro/jalepeno ranch dressing.