Pull the steaks out of the refrigerator 30 minutes before cooking, take them out of the package, and let them rest on the cutting board to get to room temperature.
Prepare the grill:
Prepare either a gas or charcoal grill by creating two temperature zone fire so you have a hot side and a warm side to finish the steaks. Preheat it on medium-high to high heat, which is 3/4 to full chimney of coals. Make sure to clean the grate and preheat it for about 10 minutes before placing the stakes on it.
Pat dry and season:
Pat each steak down with a paper towel.
Season steaks with salt and pepper on all the sides, don’t forget to season it around the edge side as well. Make sure to season the steaks right before placing them in the grill.
Brush the steaks with a little oil on top and bottom.
Grill over direct heat:
Insert the probe for digital thermometer through the side of the steak, towards the center. You want to make sure that it’s taking the temperature in the center of the steak.
Place steaks over direct heat and sear them for about 2 minutes, until nice, deep golden brown. Do not move the steaks until you’re ready to flip it. Flip the steaks and sear for about 2 more minutes on that side.
Finish the steaks:
When both sides of the steak have a nice sear, move them over to the cooler side of the grill. Close the lid and and let them get to desired temperature.
Let them rest:
Take cooked steaks off the grill about 5 degrees before your preferred temperature. Steaks continue to cook for a few minutes after you take them off.
Let steaks rest for about 5 minutes before serving and cutting.
120°-125° degrees = Rare130°-135° degrees = Medium-rare140°-145° degrees = Medium145°-150° degrees = Medium-well160°+ degrees = Well(*First number is when to take it off the grill.)
Disclaimer: Nutrition information shown is not guaranteed to be 100% accurate as most ingredients and brands have a slight variation.