Step 1

At least one hour before cooking, and preferably 90 minutes, take the steaks out of the fridge and leave them at room temperature, uncovered.

Step 2

Preheat a gas grill on high for at least 10 minutes. I have a 3-burner gas grill, and I only preheat two of them, which gets the internal temperature to 550F or 600F. When I begin cooking and have the lid opening and closing, the temperature hovers around 450F, which is perfect. My cast iron grill grates are so well seasoned that I do not need to grease them, but if needed, grease the rack with tallow or another high heat cooking fat. Additionally, set a wire rack over a sheet pan out by the grill.

Step 3

Season the steaks all over with salt. I use about 3/4 tsp of kosher salt for each 1-lb steak.

Step 4

Place the steaks on the grill and close the lid. Cook for 2 minutes, then turn the steaks 90 degrees so you have grill marks going the other direction. You are still cooking the steaks on the same side. Close the lid and cook another 2 minutes.

Step 5

Flip the steaks over, close the lid, and cook for 2 minutes. Open the lid and turn the steaks 90 degrees, and cook for another 2 minutes, with the lid closed.

Step 6

Check the doneness on the steak using a thermometer. The temperature at this point will vary depending on the thickness of your steak and the heat intensity of your grill, but I find it is somewhere around 120F at this point. Because the temperature of the meat will go up about 5 degrees from carryover cooking, this is the perfect time to pull the steak so I reach rare at 125F. However, if you want further doneness, close the lid and keep cooking the steak for a minute or two until you hit your target doneness. It is most important to check for temperature using a thermometer.

Step 7

Let the beef rest on the wire rack for 5 minutes, and cover loosely with aluminum foil if desired. Then serve and enjoy!