Blend up some Worcestshire sauce and sweet onion (about 1 medium onion/cup) until smooth. Marinate the steaks in that for a couple/few hours.
Fry some finely minced onion (sweet or hot, depending on your preference) in butter until it just starts to go brown, add more butter and whisk in some Worcestshire sauce until you have a thin emusion. Let the mixture simmer and reduce for about 5-10 minutes. Whisk again or hit it with a stick blender. Use that as your baste. I wish I could be more specific on the quantities, but this is one of those time I really just cook with the Force.
Pat dry the steaks, baste and season (s&p) one side, and sear them over a hot lump fire with the basted side down. Baste and season the other side immediately when you put them on. Wait at least two minutes before flipping or until the steaks come away easily. When they do come away easily, baste, flip, and baste again. When the steaks come off the grate easily again, baste, flip, and baste again. This time, set the steaks down so the the grate bars run perpendicularly to the sear marks already there. After a couple minutes to get the good sear, baste, flip, and baste again. Once again, set the steaks down so the the grate bars run perpendicularly to the sear marks already there. After a couple minutes or so to get the good sear, remove the steaks if they are cooked to your liking (or requirements) or move them off the fire to cook further. A little butter or baste (depending on your taste) just after removing can add a nice shine and flavor. Let the steaks rest for at least 5 minutes under a loose foil before eating. Brush with the plate drippings just before serving.
That marinade and baste were inspired by my grandfather, who was a ribeye master. The Worcestshire adds some carmelization and depth of flavor, while the butter makes for a great crust. The vinegar in the Worcestshire also brightens it up and cuts through some of the richness of the butter to balance it all out. Sometimes, he would add a little lemon juice to do the same thing, but I always thought that burned too much and got a little bitter. I added the onion for a little more sweetness and depth. After reading all these posts, I bet I tweak it a bit more!
TL