[asphaltgambler]

What I do:

I only buy Prime (grading) sirloins / NY strip from COSTCO - the meat quality is extremely important -I do not buy any rib cuts =too fatty for my taste - It is difficult to find prime graded beef in most areas - we are lucky

I use a charcoal grill with a thick cast iron grated grill surface- pile the coals across @3 layers deep - light and give @45 min to achieve max heat usually 400+

I marinate the steaks at room temp 2 hrs before grilling - light sprinkle of Montreal Steak seasoning + drizzel of olive oil - this will ensure the meat will start to "break down" resulting in a more tender steak.

Just prior to putting them on the grill - I crank the coal bed to 1" under the grill grate - and salt the meat liberally - once on the grill I watch carefully - giving about a 1-1/2 min per side to sear
then back the coal bed down to @3" clearance - cook time depends on thickness

I have the oven pre-heated to 190 when the steaks are done - they hit there for @4 mins and I add a dab of unsalted butter -then serve

most people rave about my steaks -