Will, you can do as Nestor suggests or look back in the Community list here. In Dec. 2017, i described the technique for serving portions of varying doneness with a single cook. You probably want to produce your meal with the least amount of fussing with it. The solution for your Rib Eye challenge is about the same as i described to Whybuynew 1. Now admittedly it is a somewhat cosmetic solution, but it is an age-old restaurant trick that satisfies guests and continues to be used today.
You can find it using the following address:
I continue to be amazed at how many people attempt to cook expensive cuts of meat without using an instant-read thermometer to achieve consistently exact degrees of doneness. If you don’t have one, please do yourself a favour and get one. It doesn’t have to be a Therma-Pen, the $10 to $15 ones work just fine, - only about a second slower.