Remove the steaks from their packaging and place them on a plate or a cutting board. If they have excess moisture on the surface of the steak, pat them dry using paper towels.

Sprinkle both sides of each steak liberally with sea salt, garlic powder, and black pepper.

If you have the time, refrigerate the steaks for 1 to 24 hours in order to dry brine them. There is no need to cover the steaks, as they should be refrigerated in open air. This process of dry brining draws excess liquid out of the meat while simultaneously seasoning it, resulting in the most tender, flavorful, juicy beef.

When you’re ready to grill the steaks, use a wire brush to brush any food particles off the grill grates that are remaining from the previous grill out. For a gas grill, preheat your gas grill to a high heat (between 400 and 500 degrees Fahrenheit). For a charcoal grill, ignite the coals in a coal chimney and allow them to heat for 15 to 20 minutes, or until many of them have turned white. Spread the coals over one part of the bottom of your grill so that you have a direct heat source and an indirect heat source.

Place the steaks over direct heat on the grill and allow them to sear for 2-3 minutes per side, or until you get a good sear. Continue cooking, flipping every two minutes, until the steaks reach your desired level of doneness. Be sure to grill the sides of the steak for a crispy fat cap. Insert a meat thermometer into the thickest part of the meat for an accurate read. For medium-rare, cook to 125 to 130 degrees F, or for perfect medium, cook to 135. Let steak rest for 10 minutes before serving.