How to Grill Steak

0 Salt the steak. Season the steak liberally with kosher salt as soon as you bring it home from the store. After seasoning, place on a wire rack over a rimmed sheet pan. Store in the fridge for up to 4 hours. Pat dry with a paper towel before seasoning for cooking.
1 Fire up the grill. When the temperature is hovering around 500°F, clean the grates with a grill brush.
2 When the grill is preheating, remove the steak from the refrigerator. 
12 Season on all sides with salt and pepper. As a rule of thumb, I use 1 teaspoon of medium-grain kosher salt per pound of steak.
3 Let the steak at room temperature for 20-30 minutes to come to temperature. This will ensure that the steak can cook more evenly.
4 When the grill is screaming hot (around 550°F), turn off the middle burners. (Or one side of burners if you don't have middle burners.)
5 Place the steak on the grates of the grill above the off burners. This will help cook our steaks with indirect heat and will prevent flare ups.
6 Cover the lid and let cook for 3-4 minutes, then turn 90 degrees. This will help you get those pretty grill marks. Cook for another 3-4 minutes. Take the steak's internal temperature here.
7 Flip and cook for another 3 minutes, then turn another 90 degrees for grill marks on this side and cook another 2-3 minutes, or until your steak is within 10°F of your ideal temperature. Keep in mind that the steak will continue cooking once removed from the grill.
8 Remove from the grill when it is within your ideal temperature range.
9 Transfer to a plate or cutting board. Cover loosely with aluminum foil, and let rest for 10-15 minutes. This is important to redistribute the juices of the steak. If you cut it too early, all the juices will run out!
10 Slice the steak and enjoy with your favorite sides!