Looks like some mighty good ideas on cooking steak! As for me, I like the ribeye cooked medium. So far all the steak competitions that we have been in are ribeyes, cut 1 1/4" thick and for the judges the doneness has to be medium. The appearance ( grill marks) is also in the judging criteria, and of course taste and tenderness as well.
For me, I like to trim all but about 1/8" of fat on the edge of the steak. If you have a steak with a large amount of fat around the edge, SAVE THE FAT FOR LATER. I use only a dry rub when it comes to seasoning steak. I never measure any of my seasoning so I can't say how much but it's not much. Just a light coat does the trick for me. Let the steak come to room tempurature. At this point you should see a bit of "moisture" forming on top of the steak. Thats a GOOD THING!
When I fire up my grill ( its a Yoder flat top ) I get the grates up to about 250/300 degrees and then take the fat that I saved from trimming with tongs and rub down the grates. If you don't have enough leftover fat, try cutting an onion in half and rub the grates with that. I like to get my grates up to about 800 degrees. Add just a LITTLE fresh cracked pepper right before it hits the grill. If the fire is good and HOT, figure about 4 minutes on each side. Take it off the grill and LET IT REST for about 5 minutes. Well that my story and I'm sticking to it. It has worked for us so far. I'll try to get my daughter to teach me how to put some pictures on here when she has time
