I just did Ribeyes for the wife and I and they were excellent
Started with good meat...I cut my own from a ribeye section. 1 1/4-1 1/2 in thick
Thawed them in fridge all day then out and allowed to come to room temp. I never microwave thaw.
Salt and pepper on the meat the entire time it is out of fridge and coming to room temp.
Charcoal. I dont do gas. Im sure some folk do well with gas I just dont and dont intend to. I use Kingsfords for just us but if doing a lot of steaks or burgers I will use lump.
I like Rosemary. So once the coals are perfect...hotter than three shades of hell...I toss a nice sprig of fresh rosemary on the grill and put steak on top of that...3 min or so....then check for a good crusty sear. If done, flip it and go another 3-4 min.
We like Rare to medium rare.
Mr Fire Me Boy has basically the same approach. Dont over complicate stuff.
Indoors I use a OLD Cast Iron skillet...I have a bunch. What one depends on number of steaks. I get the pan hottttttt. Oven preheated to 450. Sear that bad boy adding a bit of Olive Oil Flip it, sear side two...toss in oven for 10 min, check for doneness...let stand 10 min before serving.
For the record tonight I had a great microbrew wheat beer with my steak from Amana Iowa.
http://www.millstreambrewing.com
Very nice people. We stopped there yesterday on way home from Illinois. And if you like root beer? Yikes... good stuff.