20 minutes before grilling, remove ribeyes from refrigerator and let stand, covered, at room temperature.
Meanwhile, turn all grill burners to high, cover, and heat grill until hot, about 10 to 15 minutes. Create an area of indirect heat by turning off 1 or 2 burners. Clean cooking grate.
Brush each steak with olive oil and sprinkle liberally with Kosher salt and black pepper on both sides.
Add steaks to grill, cover, and sear until golden brown and charred on one side, about 4 to 6 minutes.
Flip steaks and continue to cook until crust forms, about 4 to 6 minutes more.
Transfer steaks to indirect heat and continue to cook until desired doneness, about 5 to 8 minutes more. For medium-rare, an internal temperature of 130 to 135 degrees, for medium, 140 to 145 degrees, or for medium-well 150 degrees.
Transfer steaks to a platter and tent loosely with aluminum foil. Let the steaks rest 5 minutes on the cutting board before serving.
