Heat grill on highest setting (or prepare charcoal grill).
Pat steak dry with paper towels, then season with salt (and pepper, if desired).
Sear steak on high heat (or over the hottest zone of charcoal grill) for 3-5 minutes per side, doing a quarter turn halfway through for nice grill marks – you want to yield a nice crust here.
Reduce heat to medium (or move steak to indirect heat on charcoal grill (to the side away from direct heat; or over ash-covered coal)). Cook steak for 10-25 minutes, flipping once, to 5°F below desired internal temperature (exact cooking time will depend on size/thickness and desired doneness – a thermopro meat thermometer is highly recommended! see notes for guidance).
Once steak reaches desired internal temperature, remove to a plate and tent with aluminum foil. Allow steak to rest for 5-10 minutes before slicing to serve. Internal temperature will rise about 5°F per 5 minutes of resting.
