re: 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.