I ddn't read the whole thread but didn't see anyone mention searing the steak. I always let the steak reach room temperature. Get the grill as hot as it will go. Sear on each side for one minute. Then cook it for however long it takes to your desired taste. My cooking time seems to get shorter and shorter as I prefer a med rare steak. I'll use salt and pepper sometimes, Kinder sometimes, Montreals sometimes and some times I just cook them plain. But always a Ribeye and always cooked the same.

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