As you've read, there are tons of ways to season/cook a ribeye..and everyone has their favorites, some alongside their least favorites.
Cold smoke/chargrilled, hot smoked or straight chargrilled...I've done them all...each cooking method having it's merits, and it's own learning curve to present to the chef...bringing off the heat just before it's done to your liking so carryover finishes it the rest of the way for you. I will say we do prefer the cold smoke/sear method above all others.
For seasoning, you don't
need to do much to a ribeye to get that great flavor, because it is such a good cut of beef (some...well, many would say
the best for steak...and why not, it's the cut for prime rib), with a so much fat marbeling and heavy layering. I've done S & P, sometimes with galic, and, then, sometimes, I just got nuts (I like to experiment). If you
want something very unique and tantilizing, and, if you're up for something leaning heavily towards the gourmet side of steak:
http://www.smokingmeatforums.com/t/...marinated-ribeyes-corn-q-view-recipe-finished
For the most note-worthy recipes I've done with cherry (rubs, marinade, brine/cure) including how to prep/grind the cherries, check the Wiki,
HERE.
I'm keeping this hush-hush (in my house), or the wife would be heading to the store to grab more fresh-cut ribeyes in the morning...so, I'm just biding my time, 'til she says "remember those marinated ribeyes you grilled awhile back?" My thinking is, if she suggests it, then she'll feel more a part of the meal prep, 'cause it was her idea...anything to keep the wife happy is worth the wait...so don't tell her I mentioned the marinade...LOL!!!
Enjoy!
Eric