Let your steak reach room temperature before grilling.
Trim the steak of excess fat, leave 1/4" thick. Also cut through the fat strip about every 1 1/2".
Season. Brush with olive oil and then sprinkle with fresh cracked pepper.
Preheat the grill as hot as it will go.
Oil the grate with either a piece of fat or with some oil.
Grill. Place each steak on the grill for one minute. Turn and grill on the second side for an additional minute. Turn and rotate 45 degrees and grill for half the remaining cooking time. Turn again. If you do this right you will get a nice diamond pattern of grill marks.
Remove when done and let rest for 5 minutes before serving.
Grilling Times by Thickness (These times are total cooking times. Divide in half for each side.):
1" thick on high heat / Rare 8-10 / Medium 12-14 / Well 16-20
1 1/2" thick on high heat / Rare 10-14 / Medium 16-20 / Well 22-26
2" thick on medium heat / Rare 12-16 / Medium 18-22 / Well 24-28
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