Step 1

Bring the steak to room temperature by removing it from the fridge 30 minutes before grilling and place on a work surface (see note).

Step 2

Pat dry the steaks with paper towels. Then rub with the salt and seasoning along with the olive oil.

Step 3

Preheat grill to medium-high or 450-500°F (232°C).

Step 4

Place your palm about 3 inches above the grill grate. If you can only hold it for only1-2 seconds, the grill is ready. (Make sure the grates are hot enough before putting the steak on.)

Step 5

Carefully grease the grates with the oil using a folded paper towel. This will prevent the steak from sticking

Step 6

Place the steak on the grill, cover and sear for 2-3 minutes without moving. (To get a diamond/crosshatch pattern, rotate the steak 90 degrees halfway through searing on each side.)

Step 7

Using tongs, flip the steak and let the second side sear for 2-3 minutes more.

Step 8

Check doneness by inserting an instant meat thermometer into the thickest part of the steak. Remove from the grill at 120°F (49°C) for rare, 130°F (54°C) for medium-rare, and 140°F (60°C) for medium. Note: The temperature will rise a few degrees more while resting.

Step 9

Transfer the steak to a plate and cover with aluminum foil. Let rest for 5-10 minutes before serving. This allows the juices to retreat back into the meat.

Step 10

Cut against the grain to serve.