I do ribeyes over a hot bed of coals in a Weber with the lid on. If there is a flare up, I just shut the top vent for a few seconds to choke the flames. Open the top vent and rock on. The flare up rarely comes back.
Babysitting isn't a term I'd use since they're not on there very long.
Another thing Mathman and I can agree on, just not thick women. A hotter than hell Weber with a lid to throttle flare ups and cook till done is just as good as a BGE. Pull your meat and kill the fire, save your charcoal for the next cookout.
