Just finished eating 1/2 of a Wal-Mart Rib Eye. Sorry no pics, but it looked like the 1st steak of the above photos.  It was about 1 to 1 1/4 inches thick, so this was enough for both wife & myself.   … This steak was seasoned with black pepper, garlic & onion powder, a dash of Worcestershire sauce, & home made wine vinegar at noon and marinated all afternoon.    … About 4:30 I turned the broiler on and put a heavy aluminum double burner grill plate on the high rack.  It was smokin when I put the steak on just before 5:00.  … I did about 7 – 8 minutes then flipped.  Then about 2 minutes and removed to a plate to rest.   … Now I like my steak similar to the way SK cooked his above — RARE.   But, when I flipped the steak the bottom-side was already crusting with black grill marks and at 2 minutes the other side barely had black grill marks.  Anyway, the juices were just starting to run bourbon colored. … I sliced the steak into strips, the outer pieces were the way my wife likes and the center (thicker) pieces were med-rare.  A little more done than I prefer but still I would eat.   … Next time I’ll do 5 minutes per side.  What surprised me was the bottom side of the steak (on the grill plate) cooked faster than the top which was about 3 inches from the broiler element.
… The steak was still tender, but not quite as you would expect from a good restaurant.  It was USDA Select with slight marbling and nice color.    Our sides were Spanish rice, baked beans and a salad.    … Next time I’ll do pictures.