Originally Posted by Grain Belt
I like to do a quick high heat sear and then finish with indirect heat until the steak hits 125-130. I then rest for about 8 minutes until I slice into that morsel.
+1 on the quick sear and indirect finish to temp. My personal opinion is that the Ribeye has the best flavor of any steak cut, other than a light S&P, don't fark with it.