I have a ribeye that was frozen (raw) a few days past its prime. I don't think thawing and grilling as is will produce a good result. What can I do to resurrect this piece of meat? As far as flavors go, I was thinking something tex-mex or marsala might work. I have seen braised ribeyes on menus. Would that produce a tender, although, well-done piece of meat. Rare is best, but maybe not in this case.