Hot grill. Over 400 if you can, leave the lid down.

Do you use any seasoning on steak? I never have but wonder if people do.

Oh I can get over 400. Anxious to try this. After cooking, where do you leave them to sit? Don't want them cold.

I just let them sit on the counter. Yeah, they aren't as hot, but the meat relaxes and allows the juices to redistribute.

Thanks a lot.

I'll sprinkle a little bit of lawrys or black pepper on my ribeyes sometimes. Wouldn't season a filet.

If you use any salt, use in moderation and do it right before it hits the grill.

Oh hell I can't take it. I'm going to the butcher and going to try again tonight. Skewer up some prawns to put beside it.

Edit: crap, the meat shop is closed on Mondays. WTF?

I let them sit out for a little while, and salt and pepper only, both sides. The wife and I like them medium rare to rare...yeah, blood on the plate...

I have an infrared grill I just bought. I think it works great. I like a thicker steak too, but last night we had 8 oz sirloin from HyVee and they were great. About 5 min. per side on a hot ass grill gets it done.

Thanks. I really like the infrared, super easy.
God I wish we had Hy-Vee in Arizona.

It's the official pizza of the NFL. Haha. Tired of hearing that crap when I play Madden.

Salt pepper, & garlic.

I only cook steaks over charcoal. I have a gas grill but only use it for large groups.

No. Do not do this.

All restaurant steaks go from cold storage directly to the grill. Why? Because any amount of time where meat is kept at a unsafe temp. is bad. Any time uncooked meat is not kept within in a safe temp. only increases the odds of getting sick. I prefer to not take any chances.

And it doesn't do a thing for the meat. It is better for the meat to go directly from cold storage to the heat.

Letting it sit after cooking is okay and does let juices recollect.

As other people have said, 6 or 7 minutes per inch or so. Don't be afraid to flip twice if you don't think it is done.

If you have the time, try searing both sides, then cooking it slower with indirect heat. Usually produces a juicy steak.

And I'll suggest my favorite steak rub: Jerk. Jerk seasoning on a steak is delicious.

Marinate them in antifreeze. Thank me later. But not too much later.

Fresh garlic or powder? I don't do the charcoal thing. I'm too damn lazy and don't want to deal with the mess.

Thank you.