Bring the steaks out of the refrigerator 10 to 20 minutes ahead of time to bring them to room temperature. If you don't have time to do this, no sweat. 

Remove the ribeye steaks from their packaging and pat any excess moisture off with paper towels. 

Transfer the steaks to a large plate or baking sheet and sprinkle both sides liberally with kosher salt, black pepper, and garlic powder.

Scrape any food particles off of the grill grates using a wire grill brush.

Preheat your gas grill to high heat. Set the grill temperature to 500 degrees Fahrenheit if you have the option. For a charcoal grill, fire up your coals in a coal chimney then transfer them to one part of your grill so that you have the option for direct heat and indirect heat. 

Place steaks over direct heat on the preheated grill. Sear the steaks for 2 to 3 minutes per side, or until the outside of the steaks has visible grill marks. Be sure to use tongs designed for barbecuing to ensure they are long enough to create distance between you and the hot flame.

For crispy fat around the edges, sear the sides of the steak.

Use a meat thermometer to check the temperature of the steaks. For medium-rare, cook to 125 to 130 degrees Fahrenheit, for medium grill to 135 to 140 degrees Fahrenheit. Remember that meat continues to cook after you remove it from its heat source. Don’t be afraid to take the steaks off the grill a few degrees early so that the final temperature is your perfect desired doneness after it sits.

Let the steaks rest for at least 10 minutes before slicing into them so that the juices have a chance to distribute evenly throughout the meat.

Serve ribeye steaks with your choice of side dishes, and enjoy!