Step 1: Have the butcher cut ribeyes to not less than 1" thick.
Step 2: Shake a small amount of homemade Montreal Steak Seasoning on both sides, wrap in plastic and chill for 2-6 hours (overnight is OK, too).
Step 3: Remove steaks from fridge before firing up the grill to let them warm a little.
Step 4: Heat grill to medium high (or high, if that's what your grill needs). It might be a horror to some, but I use a gas grill for hot and fast grilling. So, sue me! I also use a stainless steel chip box with mesquite in beer to add to the smoke.
Step 5: Shake additional MSS (or seasonings of your choice) on one side of steaks before placing them on the grill. Shake seasoning on the other side after steaks are on the grill. After 1.5-2 minutes, roll steaks onto opposite side (roll them side-to-side this time). After another 1.5-2 minutes, roll steaks back to first side, end to end. Then, after another 1.5-2 minutes, roll onto second side again, side to side. Using this method should give you good cross-hatched grill marks on both sides of the steaks.
Step 6: Remove steaks from grill onto a platter or cutting board and cover with foil, let rest for 10 minutes.
Step 7: Wash hands and dive in!