Steaks should always be at room temperature before they are cooked. Remove your steaks from the refrigerator at least 30 minutes before cooking. Pat them dry with a paper towel.
Preheat grill to maximum temperature.
Rub both sides of the steaks with coarse kosher or sea salt and freshly ground pepper.
Place the steaks 3 to 5 inches from the flame to sear the outside and seal in the juices.
Sear the steaks for 2 to 3 minutes on each side.
After the steaks have been seared on both sides, remove from heat, and brush both sides with extra virgin olive oil. This will help form the crust that adds the touch of perfection.
Return the steaks to heat and cook on both sides to a desired doneness. If using a gas grill, reduce the heat to moderately hot to hot. Or, use indirect cooking for gas, charcoal, or wood-fired grills and move the steaks to the warm side of the grill.
Transfer the steaks to dinner plates or a platter and let rest 5 minutes before slicing and serving.
DO NOT OVERCOOK. For best results, check the internal temperature with an instant-read thermometer.