Select a high-quality cut of steak. Popular choices include ribeye, New York strip, filet mignon, and T-bone steaks. Ensure the steak is properly aged, ideally at least 21 days, for improved tenderness and flavor.
Remove the steak from the refrigerator and let it sit at room temperature for 30 minutes to an hour before grilling. Season the steak generously with salt and pepper. You can also add other seasonings or a dry rub if desired.
Preheat your grill to high heat. For charcoal grills, allow the charcoal to burn until they are covered with white ash. For gas grills, set the burners to their highest setting.
Use a grill brush to clean the grates, ensuring they are free from any debris or residue. Before placing the steak on the grill, oil the grates by dipping a folded paper towel in vegetable oil and using tongs to rub it over the grates.
Place the steak on the hot grill and sear it for 2-3 minutes on each side. This will create a flavorful crust.
Move the steak to a cooler part of the grill (indirect heat) or lower the gas flame to medium-high. Continue grilling to your desired level of doneness: Rare: 120-125°F. Medium Rare: 130-135°F. Medium: 140-145°F. Medium Well: 150-155°F. Well Done: 160°F.
Remove the steak from the grill when it's a few degrees below your desired temperature, as it will continue to cook as it rests. Let the steak rest for about 5-10 minutes on a cutting board. This allows the juices to redistribute, resulting in a juicier steak.
Slice the steak against the grain for maximum tenderness, and serve it with your favorite side dishes.