Preheat your grill to high heat.  If you have a sear station or sear burner, get that puppy going too.  If you have a sear burner and a steak that is over an inch thick, get one side of the grill (opposite the sear burner) going at about medium-high in case we need to cook it through a little more after the sear.

Remove the rib eye steaks from their packaging and rub them down with some olive oil and then coat a generous amount of Kosher salt and freshly ground black pepper.  The olive oil provides just enough fat to help the salt and pepper create a great, caramelized crust.

Clean and lubricate your grill grates with some cooking oil on a rolled up piece of paper towel (using tongs, of course).

Place the rib eye steaks on the hottest part of the grill (or your sear burner) and then stand ready with the tongs.

At this point, you are on flare-up watch.  The fat dripping off of those beautiful steaks is bound to create a flare-up.  If a flare-up occurs and doesn't go away in a few seconds, simply use your tongs to slide the steaks away from the open flame until the flame dies down and then move then back over the heat.

Continue to grill with the lid open for about 4 - 6 minutes.

Flip the steaks over onto the other side, still over the hottest part of the grill.

Grill the rib eye steaks for an additional 4 - 6 minutes on the other side, lid open, for a medium-rare delicious steak.

Remove the steaks from the grill and allow to rest for 5 minutes before serving.  The resting period is important so that the juices don't run out when you cut into the ribeye, so be patient!