Look at the picture again. With a sharp knife, remove about two inches of meat from the bone, forming a little handle. Scrape the bone a bit to get the meat off from both sides. Why? It looks cool and there isn't really any meat worth eating there anyway.
Combine the seasoning and stir well. Apply a thick layer of seasoning to all surfaces of the rib eye, rubbing it in well. Fork it in. There will be seasoning left over for next time.
Refrigerate the seasoned rib eye until you are ready to cook it. I like to have mine marinate two days for maximum flavor.
Remove the rib eye an hour before you plan to cook it. Pre-heat and clean the grill. Rub 1 tablespoon of oil on all surfaces of the steak and season with salt and pepper. Oil the grill grate and wait for the grill to come back up to temperature.
Put the seasoned rib eye on the grill over direct heat, and cook covered for 1½ - 2 minutes. Uncover, turn the meat 45 degrees and cook uncovered for 7 more minutes. Flip the steak over to a new, hot part of the grill and cook covered for 1½ minutes. Uncover and cook for 7 minutes more. Check the temperature with an instant read thermometer.
If the temperature has not reached what you want, flip the steak and cook uncovered, 1-2 more minutes per side.
Remove the rib eye 5 degrees under your desired doneness as it will continue to cook a bit after it has been removed from the grill.Let the steak rest for at least 10 minutes before slicing.