I like to rub some garlic cloves that are crushed over the ribeye in question and then put kosher or sea salt and fresh ground pepper on each side and throw it on a hot grill. rare to med rare is the way to go. Sometimes I use some Montreal steak seasoning instead of the above mentioned seasoning.
I think its very important to have your steaks up to room temp before they hit the grill. An hour or more on the counter before cooking does the trick.
Unless you burn the hell out of them I don't know that you can mess up a good ribeye though. The best cut of beef in my opinion
This!
+evoo
