A few hours before grilling, liberally apply kosher salt (not table salt) to both sides of the meat. Refrigerate for 1 hour per inch thickness of meat.

30 minutes before grilling, remove the steaks from the fridge. Trim the excess fat and make vertical slashes in the outer ring of fat to prevent curling.

Apply freshly ground pepper and let the meat warm to room temperature.

Place your steaks directly above the coals and sear for 2 to 3 minutes per side with the lid closed. Don’t touch the steaks while searing — you’ll get better grill marks.

Once seared, move the steaks to the cooler side of the grate and close the lid for 2 to 11 minutes depending on grill temp, steak thickness and desired level of doneness.

While your steaks are still on the grill, insert the digital meat thermometer into the thickest part to check the internal temperature.

When they’re a few degrees away from your goal temp, remove them from the grill — the temperature will continue to rise after they’re removed from the grill.