Buy ribeye steaks, should be at least 1" thick, 1.5"

is better. Follow Alton Brown's recipe that i posted a while ago:

http://web.wenxuecity.com/BBSView.php?SubID=cooking&MsgID=415304

To test doness of steaks, easiest thing to do is to get an instant read thermometer. The internal temperature should be 125F-145F, depends on much done you want.