I do what Mickey does, but on the barbeque.

Get the grill super hot on 2/3 (leave the one outside burner on low) throw a proper ribeye on the super-hot side, and close the top and let the whole thing catch fire.

At the two-minute mark, flip it over, close the lid, and let it fire up again for another two minutes.

Open the lid, slide the steak over to the low side, drop the lid, and let it go 7 minutes exactly (on my grill).

This yields medium-rare ribeye perfection.

BTW, I love steak, and have tried all kinds of seasonings, all kinds of ways. Anymore, I use plain old sea-salt right before it hits the grill. To me, it's best that way.


"What we obtain too cheap, we esteem too lightly: it is dearness only that gives every thing its value. Heaven knows how to put a proper price upon its goods; and it would be strange indeed if so celestial an article as freedom should not be highly rated." Thomas Paine