Put them on a plate and let them warm for a good while, 45 min. or so, before you cook them. About twenty minutes before cook time, dust them on both sides with coarse sea salt.
Cook them over a hot fire to your desired degree of doneness. If that's past medium rare, you are a Philistine.
Take them off the heat, put them on a plate and give them a few liberal grinds of coarse black pepper. Tent them with foil and let them rest several minutes.
Serve and chow down.
Agreed, do this with a prime cut ribeye and you'll think your'e eating at a gournet steak house.
