Tips for Grilling 1.5" + Ribeye

I did 3 steaks that thick last night. I get my egg around 500 degrees. I think I cooked mine about 4 minutes per side but I like mine rare. I let the steaks sit on the counter for an hour before I put some course salt and pepper on them. No reason to overcomplicate cooking good ribeye as I prefer to let the meat do the talking versus a bunch of oddball marinades.

Get the Egg past 500, use a wireless temp and flip at 110 and then pull at medium rare.

Not sure what the usual is, but here is what I do:

I have a Vision Classic.
I heat to 600 + degrees - sear 30 secs over direct heat on lower rack, 1/4 turn for another 30 secs, flip and repeat. (Gives good grill marks).
Remove steaks and cover and let rest for 10 mins.
Shut off airflow on grill and cool down to 300-400.
Place steaks on upper rack and close top (depending on your grill, you may use indirect heat) and cook to desired internal temp measured by temperature probe. (I prefer 140 degrees medium-rare to medium).
Remove steaks and cover for about five minutes and serve.

The steaks are juicy and tender.