I'll say it again: 2 Inch thick Ribeyes (thickness is more important than the weight) Let it get up to room temp. Should take a lil over an hour. (set it on a warm stove to cheat a bit.) melt a stick of butter and cover the steak(s) with the butter and a quarter cup of corn oil. Get Kosher Salt and ground black pepper and season liberally on each side right before you put it on the grill. Make sure your grill is as hot as it goes and plop that sucker on there. Flip it no more than 3 times. I do 3 minutes each side and then I'm done. Don't worry about the flare ups as you'll only be cooking it for a short amount of time. I'll paypal you $5 if this isn't better than anything else posted in here. /thread.