Choose steak cut: ribeye, strip, or tenderloin (about 1 to 1.5 inches thick)
Bring steak to room temperature for 20–40 minutes
Pat dry with paper towels
Salt generously (at least 40 minutes ahead; up to overnight)
Optional: add black pepper right before grilling
Preheat grill to high heat (about 450–500°F / 230–260°C)
Oil the grates lightly (use tongs + folded paper towel dipped in oil)
Place steak on grill and close lid
Sear first side 2–4 minutes (until deep grill marks)
Flip and sear second side 2–4 minutes
Reduce heat to medium-high or move to cooler zone if flare-ups occur
Continue cooking, flipping occasionally, until desired doneness:
Rare: 120–125°F / 49–52°C
Medium-rare: 130–135°F / 54–57°C
Medium: 140–145°F / 60–63°C
Medium-well: 150–155°F / 66–68°C
Well-done: 160°F+ / 71°C+
Use an instant-read thermometer in the thickest part
Optional butter baste: last 1–2 minutes add butter, garlic, and herbs; spoon over steak
Remove steak and rest 5–10 minutes
Slice against the grain
Optional finishing: flaky salt, pepper, and a squeeze of lemon or drizzle of olive oil