Grilled some Ribeye steaks yesterday. These were cut 1/2 inch thick. We seasoned them very simply with fresh ground Himalayan salt (the pink stuff) and fresh cracked ground pepper. Since these are very thin, they cook very quickly on a 500 + degree grill. I usually get the grill to about 600 degrees.
Before I drop the steaks on, I lightly spray them with oil (I like olive oil) and then they tend not to stick. So after spraying, I drop the steaks on and rotate them after one minute to get good grill marks and then 30 seconds later I turn them over. This time they cook for 30 seconds and I rotate them for the grill marks.
After that we enjoy with a good beer or a nice wine.