Take your steak out of the refrigerator and let it warm up to room temperature for about 45 minutes.

Use a sharp knife and trim off any silver skin that is visible. Unless you prefer eating the beef fat, cut off and discard any excess bits of fat as well.

Preheat your grill and plan on having it stabilized at about 350F when you begin cooking. Today, I am using the Big Green Egg version of the Kamado style ceramic grills.

Season your meat about 10 minutes before you begin cooking. I like to use a combination of a pre-made steak seasoning flavored with garlic powder, salt, and pepper, and a favorite meat rub that has nuances of coriander, cumin, and coffee flavors. Seasoning is simply a matter of preference and at times salt and cracked black pepper simply work best. A word of caution to initially be sparing when using seasonings and rubs with salt added. The salt can often overpower the other flavors.

Insert a digital meat-roasting thermometer halfway up the thickness of the steak and slide it into the meat as close to the center as possible. Because digital meat roasting thermometer probes are often 4 inches or longer, when inserted in the middle and center of the meat, you get a relatively consistent temperature reading throughout.

The meat will initially be roasted, and then seared before service.  Start by roasting the meat indirectly, or not sitting it directly over the flames until your desired temperature is achieved. My grill does not allow me to easily roast the meat near or next to the flame, so I have found that I can achieve the same effect by raising the steak vertically away from the flame.  This allows the meat to roast and heat up without being directly charred until I am ready.

The Meat Temperature and Doneness Chart has beef steak cooked medium rare at 135F.  The meat will continue to cook after it is off of the heat so I like to roast my steak to about 125F and pull the meat off the grill to rest.

Remove the meat thermometer and let the meat rest on a plate, covered with foil for a good 10 minutes.  This allows the juices to re-distribute.

Resist all temptation to cut into the meat and instead go back to your grill and raise the heat by opening the bottom vent and removing the damper top completely.

After the meat has rested, the grill should be between 500 and 600F, an ideal temperature for searing.

Hot sear the steaks at the higher temperature for about one minute per side.

Serve immediately