I have given up trying to cook ribeyes on any grill, with the possible exception of my BGE. The abundant fat simply causes too many flares. Will try KC strips on my next PK experiment. I tried a Prime ribeye last night using the reverse sear (oven...cast iron) and it was meh.
My Dad learned, in the 1950's, how to cook steaks (T-bones usually) from a hotelier in La Rochefoucauld, France (we lived not far away in Angouleme). Let the meat sit out for awhile; put it on the hot grill. Cook the first side only long enough to turn the meat gray. Turn it over and apply salt, garlic powder (a very light dusting), and fresh ground pepper. By the time you have done this (as quickly as possible) turn the meat again (hopefully still gray on the second side) and apply the same seasonings again. Let it alone until the first side you seasoned is about as browned as you like, then flip it to the second size. Cook that until it has reached the doneness you prefer. I've had a lot of steaks in NY, D.C., SFO, New Orleans, Denver, KC, Chicago, Austin, Houston, and LA. Many of these were very good, but none has ever been quite as good as this method. I think it's the tiny bit of garlic. Not sure my Dad ever had access to Prime beef (mostly Commissary stuff-probably Select) but his steaks (and mine when I do it his way) are unmatched. The French guy put some compound butter on the plated meat and a little peppery watercress--but that is gilding the lily.
My late spouse liked to make a Béarnaise sauce to go with steak, but I doubt I will ever do that out of reverence for her memory.