Make sure your Rib eyes are at least 1-inch to 1-1/2 inches thick, with bright red color and good marbling.
Bring steak to room temperature; this can take up to two hours before grilling.
Season with salt and pepper or steak seasoning at least 30 minutes before grilling.
Preheat grill to 500-550 degrees. You know your own grill and the potential hot spots for flare ups.
Make sure the grill is clean and slightly oiled before placing the steak on it. This will help the steak cook from all angles and sear in juices.
Cook rib eye steak with lid down for 4-5 minutes. Keep the lid closed unless you see large flames shooting out the side.
Flip steak after 4-5 minutes using tongs. Do not use a fork as it will let out all of the juices you are trying to keep in. Grill 4-5 minutes on this side.
This should give you a rare steak. Add two minutes a side more for medium rare.