Look for rib-eye steak with a clear, red colour. The normal colour of beef is a purplish-red, but it takes on the cherry-red hue known as the “bloom” when exposed to oxygen. While the exterior is bright red, the interior of the meat will retain this darker colour. Vacuum-packed rib-eye steak will also show this purplish colour. Packaged rib-eye steak should be cold and the packaging free of punctures or tears; vacuum-packed steak should have its seal intact. The beef should be firm to the touch. Check the label for the “sell-by” date and make sure to buy it before or on that date.