ribeye

cook direct at 500, depending on how well done you like it, sear for around 90 sec a side, then i shut down the grill and leave on for 5 min, cooks mine to meduim - to meduim well, most people on here are going to tell you that is way to done, but thats what i do

with a really thick steak like that, cooking by searing alone will give you a charred exterior and a lot of "well done" surrounding a small medium-rare interior.

best approach is to divide and conquer.

a steak that thick is really a small roast. sear it, and separately roast it. or roast it, and then sear it.

see here for a coupla-few different approaches to the same problem
>>> Trex/Xert/hot-tubbing

Cook til 120 I.T.Remove,rest enjoy!

Just cook it.400 dome til 125 I.T. works! Don't overcook it.Youn can always throw it back on a couple minutes for the squimish, but you cannot uncook anything. Always pull steak @ 120,rest,serve!