Remove ribeye from the refrigerator about 45 minutes before cooking, and season heavily on both sides with salt.
On a wood-fired or charcoal grill, cook the steak over high, direct heat, about about 6 minutes per side.
Move the steak to an indirect-heat zone and continue grilling, again 6 minutes per side. Remove to a cutting board and let rest about 15 minutes.
Remove the bone and slice lengthwise into about 10 1⁄2-inch thick pieces. Serve on a large platter with salsas, tortillas, and limes.