To grill rib-eye steaks, amply season all pieces and set them aside until the grill heats up. Sear the first side for approximately four to six minutes, then flip the steaks over and repeat. Allow the finished steaks to sit for five minutes before serving.
Before putting anything on the grill, clean off all the slats with a grill brush, then lubricate them with cooking oil or non-fat cooking spray. Remove the meat from its packaging, if required, and dab off any excess moisture with a clean paper towel. Coat each side of every steak generously with quality olive oil, then add a thick layer of seasoning, such as black pepper, coarse salt and crushed herbs, to create the perfect sear. Some experts suggest reserving the salt until the end when seasoning, as it may extract vital moisture from the beef while cooking.
Once the grill heats up, place each of the rib-eye steaks on the hottest slats. Leave the top open and remain nearby during the cooking process. Rib-eyes have extensive fat marbling, and this fat usually drips down into the grill's fire source, causing flare-ups. Too many flare-ups can create a bitter, burnt taste in the final product.