NY-Times, grilling over wood? Rib-eye on a cast iron grate

Thats it, I got to grill a rib-eye.

The new-york time had an article that was widely quoted all over the internet: http://www.nytimes.com/2009/05/20/dining/20fire.html?_r=1
It calls for wood fires, what do you reckon?

Isnt locally made lump charcoal just as good? And I rather add some soaked wood chips for smokey flavor.

So I went out and bought 7 pounds of rib-eye for tonights bbq. Got some friends from America and Australia over, lets see if the recipe works on our cast-iron-grate:

"But to cook Mr. Mallmann’s trademark rib-eye, modestly called “A Perfect Steak,” all you need is medium-high heat, with a grill set about two inches above the embers. I joined Mr. Kaminsky in his backyard, where he explained the technique: patience. The one-and-a-half-inch-thick rib-eye was cooked for nine minutes on one side, then seven minutes on the other, timed on an iPhone. Mr. Kaminsky hardly touched it, rotating it 45 degrees on each side, and flipping it only once. "

Any thoughts and suggestions? What about the timing: 9 on one, 7 on the other side?

Thanks, and whats the best timing? 9 minutes on one, 7 minutes on the other side, or rather a bit less?

Alton brown on good eats used a hairblower to blow of the ashes on the coals. After you place the meat on directly.

The Ribeye was in the fridge for a day, dry and wrapped in a towel.
I just started firing up the weber, and my kamado smokes some chillies with mesquite woodchips.
Gonna be posting pictures of the steaks in a few hours.

This is the first try, I put butter on the outside, so it went a bit brown on me.

Finally got some nice grillmarks.

I got my best results by first putting them directly over the coals, 2 minutes, flip 45 degrees for the hatch pattern. 2 more minutes, then turn the steak around. 2 minutes and after I move the steak to indirect heat with closed lid for another 5 minutes.