If possible, rest the steaks at room temperature for about 1 hour allowing the steaks to come to room temperature. It is best to apply salt and pepper at the start of the resting period. Just before starting to grill is OK if you skip the rest, or you forgot. Use a coarse salt and pepper. I used my 7:2:2 which is kosher salt:pepper:garlic
Trim the beef of extra fat to prevent "flair ups" that will burn your steak.
Preheat your grill to as hot as it will go. Clean and oil well. Do not just olive oil here due to low smoke point. Place on the grill over direct heat with closed lid.
Grill for five minutes on the first side. If you want crossed grill marks, you should rotate the meat 90 degrees after the first 2 1/2 minutes. Flip at 5 minutes.
Grill for approximately three additional minutes for rare, about 4 minutes for medium-rare and 5 minutes for medium. Your timing will vary so as always, check the internal temperature. Also, your temperature will rise a few degrees during the post-cooking rest so cook to 3-4 degrees less.
Lightly tent with foil. Allow to rest for 10 minutes before serving.
Any grill should work, you just need to get it very hot. Either gas or charcoal is fine. It just needs to be very hot.
Seasoning: To your taste with salt and pepper but we like garlic so my 7:2:2 seasoning is perfect here.
The timing of the Salt: Salt will pull the water out of meat, but in 45 to 60 minutes the salt and water will reabsorb which is good. So salt at the start of the rest to room temperature or just before hitting the grill but not between.
Oil on the meat: not needed from my point of view but some experts want a nice coat of oil on the meat and not the grill grates. I can't tell the difference. Your choice here.
Steak sauce: you are not seriously considering this.
Last but not least. You need to use an instant-read thermometer to do this right. Cooking times are provided as general guidelines for planning the meal not as exact cooking instructions. Do not cook by time alone.
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