500 degrees. Grill on one side until you notice the other side starting to cook, then flip. I only flip my steaks and chicken once, unless they are undercooked. I always cut in to make sure it is done.
Also, I use a gas grill with the lid closed. That retains heat and cooks the top of the meat as well.
Also, with chicken, marinate the breasts in Kraft House Italian dressing, or any other italian dressing for at least 3 hours, but no more than 12. I intentionally char the chicken a little because it adds awesome flaver when marinated with italian.
I am no grill expert. I actually think anyone who thinks they are a grill expert is a goob!
A ribeye from Saltgrass sounds awesome right now.