Update to what I posted above. Still love rib eye, but now I spray with oil, lightly dust with the MSS, press it into the meat, wrap tightly in saran wrap, and stick in the fridge for 1-3 days to dry brine. Then onto the grill for the direct/indirect cooking mentioned above. That dry brining in the fridge has stepped up the flavor another notch. I've read that it also makes the meat more tender, probably due to the salt denaturing the proteins, but I haven't noticed any real difference in tenderness. I have noticed that it eliminates the metallic taste that you can sometimes get from wet-aged beef.
Ribeye. Rare to barely medium rare for me. Medium rare for Mrs Ray. Lightly spray with olive oil, then a light dusting of Montreal Steak Seasoning pressed into the meat. Sear over high heat 3 minutes a side, then indirect cooking for a few minutes to the desired doneness (4 minutes for mine, 8 for hers).