Allow the steak to come to room temperature. Let the steak sit on the counter for at least 30 minutes before cooking.
Season all sides of the steak generously with salt. Place on a rack.
Juices will start coming out of the steak. If you cook the steak immediately, you will lose these juices. Wait!
After the steak has rested for a bit, all of the juice will re-absorb into the steak. Now it’s ready to cook.
Note: While the steaks are resting, turn on the grill to get the rack nice and hot.
Place the steaks over high-heat to start. You want the highest temperature your grill will get. Once you have nice grill marks, flip the steak and repeat on all sides of the steak.
Turn down the heat to medium to finish cooking. Depending on how you like your steaks cooked, cook to temperature with a thermometer or use the hand method.
Remove from grill. At this point, you can give the steak some extra flavor by brushing with herbs, butter, garlic, etc. I like to put some slices of garlic butter on the steaks with thyme, but you can really put anything on there. Tent with tin foil. You want to let the steak rest a while. When you cut into the steak, the liquids should stay in the meat. If you cut into the steak and liquid pours out, WAIT!