My method is to prepare really cheap ribeye steaks in such a way that it would have the texture/taste of a much more expensive cut of meat made conventionally. This method works well when you have a party and need to grill a bunch of steaks at once as most of the prep is done days before.
I buy my ribeye from a local bestmarket for $4.99/lb, it does not have a USDA grade listed on the packaging. The meat looks like a USDA select though
Just a warning, this method may be a bit more complex compared to plain grilling. It can be used for any grade of ribeye but is amazing for the cheaper cuts, since the change of taste/texture is so extreme.
And now the fun part:
1) pre-sear the steaks on a skillet with a bit of smoking hot avocado oil. Searing the steaks for about 30 seconds, flipping every 10 seconds. This step starts the maillard reaction in the meat and infuses it with flavor over the next few days.
2) Then I season it generously with salt, pepper, and a dash of asian fish sauce or nam pla. The amount of salt I use is around 1% of the weight of the steak. If there is a lot of fat still on the steak, I use higher amounts of salt, a leaner cut will need less. More fat lets you add more salt(flavor) while still maintaining the same level of saltiness. The asian fish sauce is basically decaying meat juice, and it will kickstart the aging process in meats.
3) Vacuum pack the steak, I use a chamber vacuum sealer. If you are using a non-chamber sealer then you would want to seal it rapidly before the salt draws out too much moisture and wets the steak.
4) age in the fridge for 2-5 days. The more you age it, the more tender it gets. Do not go over 5 days.
5) blanch the steak in boiling water for about 30 seconds, to kill of any surface bacteria and to help maintain the shape of the steak.
6) cook the steak in an immersion bath at 114 deg F for around 4 hours. This tenderizes the steak without affecting the texture of the meat.
7) transfer the steak to an immersion bath set at 133 deg F (med-rare) for 4-24 hours. Longer times will affect the texture of the meat like a roast. I personally like a 6 hr cook time.
9) Get a charcoal grill as hot as you can, sprinkle some mesquite or hickory blocks on the charcoal to add a bit of smoke to it.
8) dry and wipe off the steaks. Surface moisture will delay the sear due to boiling. Surface seasoning will burn and char, adding bitterness to the crust.
10) Toss a tablespoon of butter onto the grill. Then sear the steak over the burning butter for about 30 seconds, flipping every 15 seconds. The burning butter will add more of that maillard reaction flavor to the crust of the steak.
Serve with a sprinkle of smoked salt.
I usually then cut the rib caps off and enjoy them separately.