Bring the steak to room temperature by letting it sit out for about 30 minutes. This helps it cook evenly. Drizzle a bit of olive oil over both sides, then season generously with salt and freshly ground black pepper. For extra flavor, rub the meat with minced garlic or sprinkle fresh rosemary.

Heat your grill to high. If you’re using a gas grill, aim for 450-500°F. For a charcoal grill, wait until the coals are white-hot.

Place the steak onto the hot grill. Cook for 3-4 minutes on each side for medium-rare (adjust based on your preference). Use tongs for flipping instead of piercing it, so the juices stay in.

Use a meat thermometer for accuracy. Here’s a quick guide for internal temperatures: Rare (120-125°F), Medium-Rare (130-135°F), Medium (140-145°F), Well-Done (160°F)

Once the steak reaches your desired temperature, remove it from the grill and place it on a cutting board. Cover loosely with foil and let it rest for 5-10 minutes. This step ensures the juices redistribute for maximum flavor.

Using a sharp knife, slice the steak thinly against the grain. This ensures tenderness in every bite. Plate it up and enjoy with your choice of sides!