Teach me how to cook the perfect ribeye.

• I start with a 1.5" thick Choice or higher grade.  
• I take it out of the fridge about 3 hours before I plan to cook it and salt liberally with kosher salt.  
• Right before putting it on my Egg at 250 indirect I rub it with olive oil and cover in Carne Crosta from Oakridge. (or whatever your favorite beef rub is or just Salt/Pepper)  
• I cook it indirect till it hits 120. 
• Then I remove my plate setter and put my grid as close to the coals as possible and crank my egg to about 500-600.  
• I get some compound butter and throw a big pad on top and spread it before flipping and then do the other side. 
• I flip often during the sear. 
• I remove my steak at 130 and my wifes at 140.

This is my go to for steak on the egg.

I am with @Thatgrimguy on seasoning and technique.  The only things I would add are:
- Great steaks are bought, not cooked - I like dry aged
- Don't burn it

2 inch boneless seasoned or rubbed ( no sugary rubs )....XL split down the middle with cast iron half circle on one side ( on top of grid )and nothing on the other. Dome at 500-550 settled in for at least fifteen min. Sear for 1min ,rotate 90 deg sear for another min . Flip and repeat. Move to " cold " side and close lid. Let broil at same temp as sear for about ten min and check internal temp. Pulled at 135 , buttered , plated  , foiled and rested for five min. Served. :-)

I generally only use salt as spices tend to burn at the high temps.... Pat of butter and fresh cracked pepper after it comes off the egg while resting. And I agree with great steaks are bought, also the reverse sear for anything over an inch.

Thatgrimguy has the technique as me only without the olive oil and seasoning, and pulling at 110-120 depending on thickness. I like warm rare.  I only use kosher salt and a very, very light dusting of dizzy dust cowlick. When I say light, think 1/2 the volume of salt you use.  Then a crack of pepper after the sear.  Finally the butter is a very small pat. Just enough to super lightly coat the meat. I want to taste the beef, and let the seasoning compliment it. I do not want all the oils and butter coating my tongue and overwhelming the natural flavor of the meat.

But as I said, same general technique. 

i like to trex 2 bone ribeyes with just salt, you get perfectly cooked end cuts



i also like a 1 inch thick ribeye hot tubbed for 3 hours then seared to 125 internal

If the best steak you ever ate was cooked on an egg, then I would start with whomever cooked it for you and ask how they did it.

However if the above said person will not share or unable to share with you then I would do the following. The last one I cooked was bone in about 1.5" and hot tubbed for about an hour changing out the water 1 time to keep it in the 120-135 range. Then seared on a 500 - 600 degree egg direct and close to the coals. Flipping several times and topped with plain real butter on the plate. Let it rest at least 10 minutes and enjoy.