Get a beautifully marbled steak -- at the minimum, 1 inch thick. (Go to your butcher and get one. Most of the pre-cut steaks at the supermarket are far too thin for grilling.) I got mine at Charlie Giunta's shop in Reading Terminal Market. The BEST.
Simple is best. A quick sprinkle of salt, or at most, a mixture of salt, pepper, and garlic powder.
Onto a VERY hot grill. 6 minutes on the first side. Turn 90° 3 minutes into it to get the attractive cross-hatch grill marks if you want.
Turn, and grill 4 minutes on the other side. Again, turn 90° halfway through to get the cross-hatch.
You really don't want to cook this steak any more than medium-rare, or you're wasting your good money.
Pull it off the fire. Let it rest 10 minutes, and slice it down. An inch-thick rib steak will easily feed two people for dinner.