Unwrap ribeyes and pat them dry with a paper towel. Season liberally season with kosher salt and fresh cracked pepper.
Mix chopped rosemary and minced garlic with a drizzle of olive oil to create a paste-like texture. Slather the mixture over the steaks. Cover with plastic wrap and refrigerate for 5 to 24 hours.
Oil the grill grates with a paper towel, tongs and canola oil. Turn on the grill (turn burners for one half side of a gas grill to high and leave the other side of the grill burners off). Once the internal grill temperature has reached about 450° F, remove steaks from the fridge. Slide off the bulk of the garlic and rosemary and drizzle all sides with canola oil.
Place the ribeye steaks onto the hot, direct heat side of the gas grill. Grill for 3 minutes per side until well seared. Resist the urge to flip and stick to one time to make sure to get the best sear.
Move ribeyes to indirect heat until they have reached about 5 degrees below the desired cooking temperature (they will continue to cook slightly even once removed from the grill).
Remove ribeyes from the grill and tent lightly in tin foil for about 5- 8 minutes. Slice against the grain and enjoy!
Steak Temperature Chart (remove once grilling thermometer reaches about 10 degrees below your desired temperature): Medium Rare: 145º F Medium: 160º F Well Done: 170º F