Pat the ribeye dry with paper towels and generously season both sides with salt, pepper, and any other desired steak seasoning.

Preheat your grill to high heat (around 450-500°F or 230-260°C) and clean the grates thoroughly.

Place the seasoned ribeye on the hot grill, searing for 2-3 minutes per side to develop a good crust.

Reduce the grill heat to medium-low, or move the steak to a cooler part of the grill, and continue cooking, flipping every 2-3 minutes until it reaches desired doneness.

Use a meat thermometer to check the internal temperature; for medium-rare, aim for 130-135°F (54-57°C), and for medium, 135-140°F (57-60°C).

Remove the steak from the grill and let it rest on a cutting board or plate, loosely tented with foil, for 5-10 minutes before slicing and serving.