Take the steaks out 30-45 minutes before grilling to bring them to room temperature. Pat them dry and brush both sides with olive oil. Generously sprinkle them with salt and pepper and let them sit while you heat up the grill.

For charcoal: pile hot coals on one side.

For gas: turn one side to high and leave the other side off. Preheat the grill with the lid closed for about 10 minutes.

Place the steaks on the hot side of the grill. Sear them for 2–3 minutes per side until they are browned. If there are flare-ups, move them to the cool side briefly and cover the grill's lid so the fire can die down.

Move your steaks to the cool side, close the lid, and cook them to your desired doneness (125–130°F for medium rare). Use a meat thermometer if you can.

Remove the steaks from the grill, and top each of them with 1 tbsp butter. I like to cover them loosely with foil. Let them rest for 5–10 minutes, then slice them against the grain and serve.