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.