Begin by dry brining your steak for up to 24 hours. To do so, remove the steaks from their packaging and pat them dry with a paper towel. 

Transfer them to large plates or a baking sheet and sprinkle both sides (and the edges) liberally with sea salt.

Place the steaks in your refrigerator uncovered for at least one hour, up to 24.

When you’re ready to grill, preheat your gas grill to 500 degrees F or fire up your coals in a coal chimney then transfer them to one part of your grill so that you have the option for direct heat and indirect heat.

Sprinkle both sides of the steaks with garlic powder and black pepper.

Transfer your steaks to the grill, placing them over direct heat. Sear the steaks for 2 to 3 minutes per side, or until they have a marvelous char. 

Use a wireless thermometer to check the temperature of the steaks. For medium-rare, aim for 125 to 130 degrees F, for medium aim for 135 to 140 degrees F. 

Remember that meat always continues cooking after you remove it from its heat source, so don’t be afraid to take it off a few degrees early so that you end up with your perfect level of done-ness after it sits.

Steaks should rest for at least 10 minutes before you slice into them so that the juices have a chance to distribute evenly throughout the meat.