OK, I was inspired to go the Alton Brown route... It was not what I'd like to call a thick ribeye (BY ANY MEANS) so I very-much did a quick :30, flip. :30, oven for 2:00, flip, 2:00, and let it rest "covered with foil, on a larger plate, on top of a smaller inverted plate (to keep it out of its own juices) for 3:00" (not a second more on any step) and it turned out very well. And I even used the hot rosemary-flavored pan to heat-up some of the shrimp (my preference). Very tasty.....
