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Step 1
Rest the steaks at room temperature for about 1 hour if possible allowing the steaks to come to room temperature.
Step 2
Apply salt and pepper at the start of your resting period. At the end is OK if you skipped the rest or you forgot. Use a coarse salt and pepper. I used my 7:2:2 which is kosher salt: pepper: garlic. All Purpose Seasoning - 7:2:1 and 7:2:2
Step 3
Trim the beef of extra fat. This is important to prevent "flare-ups" that will burn your expensive meat.
Step 4
Preheat your grill to maximum. Yep, as hot as it will go. Clean and oil well. Do not use olive oil here due to the low smoke point.
Step 5
Place over direct heat. In five minutes (by the clock) flip the meat. If you are into crossed grill marks, you should have rotated the meat 90 degrees at about 2 1/2 minutes.
Step 6
Grill for approximately three more minutes for rare, four more minutes for medium-rare and 5 minutes for medium (150). Your timing will vary by your grill and meat, so as always, check the internal temperature with an instant-read meat thermometer. Never cook by time alone. Warning: If you want rare, it is very easy to over shoot and the meat will rise a few degrees after removal from the grill.
Step 7
Rest before serving by lightly tenting with foil for 5 to 10 minutes.
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