Ribeye and strip steak are somewhat similar in that both can be a little tough, hence the need for more cooking time. While the doneness is a function of temperature alone, the tenderness can be increased by more cooking time. If you want to "cheat" and get good results with a moderate cook time on tough cuts, don't be afraid to use a little meat tenderizer. With tougher cuts, I pack the individual cuts in the cooking bag right from the store with a dusting of meat tenderizer. They might sit in the refrigerator from hours to days.
My biggest point here is to think rather than using a recipe blindly. Why was the particular cooking time selected? How will the starting temperature affect cooking time? Frozen meat right from the freezer will take longer than room temperature meat. (yes, right from the freezer works fine.) What searing temperature gives the best flavor? The Maillard reaction is what you want for flavor, not charring. That just makes the meat taste like you dropped it in the charcoal. Torch or stove top? Don't use propane -
the odorants will stay in the meat. How long for the particular thickness you are searing? Why dry the meat before searing? How dry is dry enough?
Don't be afraid to experiment. Better to learn something needs fixing before you make a meal for company. When something goes wrong, figure out why and make adjustments.
For a good general approach, check out "Modernist Cuisine."