What grade was the roast? Rib eye by nature of the cut has lots of fat, but if it was a select grade roast, it will not be that tender.
Not sure how or at what temp you are cooking them, but you might try the reverse sear method. Cook them at about 350 deg. - not 500 deg. and see if that doesn't improve the chewiness of the steak. You could also try "needling" the steak using a needler, since many retailers are doing this to steak now.