Choose a well-marbled steak: ribeye, strip, or filet
Bring the steak to room temperature for 30–45 minutes
Pat the steak completely dry with paper towels
Season generously with kosher salt and black pepper
Preheat the grill to high heat
Clean and oil the grill grates
Place the steak on the hottest part of the grill
Sear the first side without moving it
Flip once and sear the other side
Grill the edges briefly for extra crust
Use a meat thermometer to check doneness
Remove the steak at 5°F below target temperature
Rest the steak for 5–10 minutes
Slice against the grain
Serve immediately