Bone-in Ribeye - THE COWBOY!

Man, what a good steak.  The trick with grilling the ribeye (bone-in or otherwise,) is to WATCH IT CAREFULLY.  This cut of meat has lots of marbling, all that fat flames up very easily on the grill.  You don't want to scorch your beautiful steak and turn it to charcoal.  The butcher cut these steaks 1 1/2" thick... ah-mah-zing.  The steak was borderline obnoxious, but we managed.  :)  You don't want any sauce or competing flavors mucking up these delicious steaks.  Here's how to do it up right.  

Ingredients
(2) 1 1/2" thick bone-in ribeyes
2 t. salt
2 t. pepper
2 T. olive oil (so it won't stick to the grill)

Get your grill going on medium heat.   Get your steaks to room temperature.  When you are ready to grill salt, pepper and oil your steaks.  Flop your steaks onto the grill.  They should flame slightly when the oil hits the grill, but make sure the flame is out - then put the lid down.  STAND THERE.  If you see the steaks flame up - pull them off and wait for the flames to die down.  You want the steaks on for 8 minutes per side, for rare/medium rare.  Put out the flames each time the steaks flare up, you don't want a crispy, charcoal exterior.  You definitely don't want to overcook these babies.  If you like your steaks medium or well, just skip this one - make hamburgers and call it a day.  ;)