First, bring your steaks to room temperature before grilling them. Take them out of the fridge at least 45 minutes before you intend to start grilling.
While the steaks are coming to room temperature, coat them with oil. I like olive oil, but you can use your favorite. Season with a lot of sea salt and freshly ground black pepper. If you like herbs, roughly chop and sprinkle over steaks. I also like to roughly chop fresh garlic and add during this stage.
When grilling on a gas or charcoal grill, it needs to be hot! That way you can sear the outside of the meat, get a crust on the outside of your steaks, and get a much juicier result. If using a gas grill, clean the grill well and turn it on high for a full 15 minutes. Then, turn your grill down to medium-high heat before placing the meat on the grill. For charcoal, build a large fire and let it get down to white and orange coals.
Place the steaks on your piping-hot, clean and oiled grill and let them cook. If you would like nice diamond marks, rotate your steak a quarter-turn halfway through cooking each side.
Cook the steaks to your choice of doneness; use a meat thermometer to test for temperature. When it’s cooked to your desired level, make sure to pick it up with tongs! Do not use a fork, or you will lose the juices and the steak will dry out. Remember the steak will continue to cook after you take it off grill, so undercook them a little.
Let your steak rest for about five to eight minutes before cutting into them or the juices will run out. Finally, serve, dig in and enjoy!