Ribeye's

I usually grill steaks at 550-600.  500 is also ok.  Medium well with a 1 inch steak is going to take you 10-12 minutes.  Keep the lid closed and watch the temp.  If the temp jumps it is because you get lots of flare ups and it is going to take less time.  This should not be a problem if you cook with the lid closed but it can happen.  I cook steaks by "feel" but a fool proof method is to use a thermometer to check the temp toward the end of the cook.  If I remember correctly,  medium well is 140F but you might want to do a search and double check that.  Also, if you plan on using some kind of dry rub, I suggest that you do it AFTER grilling the steaks and let them rest for 5 minutes in a plate loosely covered with alluminium foil.  The temp will increase by about 5 degrees while they rest so take that into consideration when planning your temps.

Good luck!

The definition of medium well varies by source.  I have seen it listed as:

• 145º-155º
• 150º-155º
• 160º

I use the 145-155º values for medium well. Your desired outcome of "To get a good moist steak and tender" is in conflict with medium well. You might be happier with 135º - and call it whatever you like.

I usually take the daisy wheel off for anything above 350º.

Yes you can 
also, at 600 direct you're gonna want to flip a couple of times to get to Med Well. 

Are you planning direct or raised direct?

If you have a way to raise the grid to felt level, it's a lot easier to control, at least for me. I burnt up some rib eyes trying to reverse sear at factory level. 2 min/side and they were toast. Running around 650-700. 

You can raise the grid by putting 3 bricks or empty beer cans on the fire ring and the grid on that. 

May 600 I'd probably flip every 3-4 minutes if raised direct. 

http://eggheadforum.com/discussion/686806/3-2-1-ribs-vs-carwash-mike

Danny,  check out that thread

Low N Slow Steaks!

SO I'm a contrarian with most folks on this post having tried a variety of ways. I LOVE rib-eyes! Best flavor and texture... Read through the Reverse Sear posts on this site.... Once I tried this I have never gone back to high-temp stakes. I season at least 12 hours in advance (24 if possible) and its real simple on the rub..... Montreal Seasoning is my favorite after trying many of my own concoctions MS is the most consistent and reliable. I set my digique at 250-275 and let my XLBGE settle down for an hour before starting a cook. I prefer Ribeye @ 1.5 inch thickness, de-boned. I pull theM at an IT of 130 usually an 1 hour to 1:15 depending on thickness. Then I fire up my sear section on my gas grill making sure its at top temp and sear each stake about a minute on each side. Then big chunk of salted butter (or garlic butter mix), wrap in foil and pop them in the cooler and wrap with a towel till serving..... 10 minutes usually. We occasionally have someone who wants the medium-well or even well (Not sure why??) which means pulling 140-145 IT. (A Thermal-Pin is a MUST for any EGG!) Benefit of the low-slow steak is when you get these medium-well or well done requests you don't dry them out or over cook at the high temps... its all about consistency... (Oh... like to cook the stakes with a few chunks of oak or pagan!)

Low N Slow keeps the moisture packed in the ribeye and the searing sets the deal! Try it ... you'll never change back to high temp stakes!

1" steaks for me: 650 dome and lump held for awhile. Throw steak on 1.5min flip 1.5 min flip 1.5 min flip close down and check after couple minutes for 140ish. Then on to plate covered with foil and wrapped with a towel. Sets in the oven or microwave until ready to eat.

Danny71 said:

Ok got ribs on at 230 degrees if I want to bake a potato with ribs about how long will it take at 230 degrees to get potato done

Potatoes cook to 200 IT so it will take awhile unless you hasselbeck (sp) it. I'd throw it on for an hour and the finish in the microwave. Actually, I'd do it in the microwave anyway, but if I were to put on the egg, that's what I'd do.