Remove the steaks from the refrigerator about 20 minutes before cooking. Leave them loosely covered and allow them to come to room temperature. This step promotes even cooking and a better sear.
Preheat your grill to high heat. While the grill is heating, brush both sides of the steaks with oil. Season generously with kosher salt and freshly ground pepper, ensuring the seasoning adheres well to the surface of the meat.
Place the steaks on the hot grill grates. Cook for 4 to 5 minutes without moving, allowing a golden-brown crust and slight char to develop. Flip the steaks and continue grilling:
For medium-rare, cook for an additional 3 to 5 minutes (until internal temperature reaches 135°F)
For medium, grill 5 to 7 minutes more (140°F)
For medium-well, extend cooking to 8 to 10 minutes (150°F)
Once done, transfer the steaks to a cutting board or serving platter. Loosely tent with foil and let rest for 5 minutes. This rest period allows the juices to redistribute throughout the meat, resulting in a more tender and flavorful steak when sliced.
