I always let steak sit out to get to room temperature. Salt and pepper. Get grill as hot as I could get it. Five minutes a side(or less depending on thickness of steaks). Rest steaks. Enjoy. I read about the "Reverse Sear" technique. I had some time(and beer) last night so I gave it a try. You salt and pepper steak. Cook steak low and slow until you get to about ten degrees of desired cooking temp. You are going to need a probe thermometer. I cooked them in a 250 degree grill for about 45 minutes to an hour. You can do this step in your oven if you wish. I cooked the bone in rib eyes to 125 degree internal temp. Pull them and tent them in foil. Get grill as hot as you can while the steaks rest. Throw them back on to hot grill for another minute or two a side. Internal temp of 135 degrees. Rest steaks. These steaks may have been the most tender, buttery steaks I have ever prepared. I will have to try it again with a heartier strip steak or porterhouse. Howard related because Howard was into grilling before he evolved.