What I do is put the ribeye in a ziploc bag, then pour in some mesquite bbq sauce, a bit of minced garlic,about a quarter cup of lea and perrins Worcestershire sauce, a teaspoon of liquid smoke, some diced onions, and montreal steak spice. Then i mix it all up and put in the fridge for about an hour or two. Then I slap it on the grill. I like mine medium rare so I grill(flipping occasionally) until the middle is firm but springy to the touch. Whatever you do don't cut into the steak while you are cooking it or it will be tough :)
So I notice that you are from Uganda? would love to see some pictures of your meat counter, I'm very curious to see what a meat counter on the other end of the world looks like :)
Cut your ribeye at about 1-1/4". Season with salt and pepper. Let sit at room temperature for about an hour. Get your oven preheated to 325 or your grill. Sear over high heat for 1-2 minuteson each side and then place in oven or move to the opposite side of the grill for approximately 7 minutes. Pull out of oven or grill and tent for 5 minutes. Done.
