No, we just had ribeyes leftover from he last few times we bought them, and we had six, so the wife suggested my parents come over. They were from two different stores and a couple from butcher-box.
I don't get too fancy with the prep. Salt, pepper, and garlic powder on one side, Montreal, salt, and a sprinkle of garlic powder on the other. Also, I don't let the grill get too hot. 225-250 is all I need. Sure, it takes a bit longer, but it's hot enough to kill the cooties on the surface, and it's not so hot that the outside gets done way before the inside.