Preheat the grill to high heat, about 450–500°F
Pat the ribeye dry with paper towels
Season both sides generously with salt and black pepper
Let the steak sit at room temperature for 20–30 minutes
Oil the grill grates lightly
Place the ribeye on the hottest part of the grill
Grill for 3–5 minutes per side for medium-rare, depending on thickness
Move the steak to a cooler part of the grill if flare-ups occur
Use tongs to flip the steak only once
Check internal temperature with a meat thermometer
Remove at 125°F for rare
Remove at 130–135°F for medium-rare
Remove at 140–145°F for medium
Rest the steak for 5–10 minutes before slicing
Slice against the grain and serve