What kind of peppers?

I usually start by searching for a [insert meat here] rub as a starting point and add / adjust from there.

The best thing, IMO is to use a variety of peppers with heat ranging from mild or even sweet to however hot you want.

I got habs,japs and scotch bonnets. I know I could easily google this info, but like so many other things I like to hear from the voice of experience. I also have some pineapple!! I'm thinking I might make a bed of pineapple ,habs and let the fat melt over it., then flip the steak and drizzle on some soy sauce and then cook it on low heat so that is just a lil red in the center. that way all the habs juices get into it to some degree. sigh, if only my thais were ready, might make some excellent stir fry.

I, myself, wouldn't waste a ribeye on masking the flavor of the beef. Salt, pepper, maybe some montreal steak seasoning.

Now, with other(cheaper) cuts of beef, chiles and pineapple would make a great marinade/glaze.

Google habanero pineapple glaze recipe.

Kevin

Oh, I was thinking dried peppers since that's all I have on hand. Sorry about that.

What you describe sounds better than anything I could come up with on my own.

For the Scotch Bonnets The first recipe posted at the link below is really good.

Here is a link that might be useful: Scotch Bonnet Recipe

I agree with Kevin, only thing better than a ribeye is a filet. Although I usually add a bit of worchestershire sauce to the salt and pepper. ;-)
Pam

I like to make a compound butter with chopped up peppers, or with home made sauce. spread that on your steak, and season, and you are ready to go.

Ya, ribeye is nice to just work on by itself.. but you'll ultimately just get a spicy crust. unless you make a sauce to spread on from the remaining crispy bits, it won't overpower the awesome steak.