Oh yeah baby! This recipe couldn't be more simple or flavorful. It also doesn't hurt that rib-eye steak is an amazing cut of beef. Due to its intrinsic marbling it's also a forgiving cut even when slightly over cooked.
Prepare the grill or broiler. In a medium bowl, whisk the mustard with the salt and balsamic until blended thoroughly. Slowly drizzle in the olive oil whisking quickly and continuously. The marinade should become thick and emulsified. In a sealable container or large zip lock bag, place up to four rib-eye steaks and thoroughly coat with the marinade. Refrigerate and marinate for 4-6 hours, turning the steaks at least once during the process.