Allow the steak to sit out at room temperature for approximately 30 minutes if possible.

Brush the grill grates clean. You can use a paper towel or brush to wipe the grates down with a little bit of olive oil or other oil with a high smoke point, but this isn't mandatory.

Pat the steak dry really well with a paper towel and season it with your favorite steak seasoning. If you're grilling a lean cut of beef, like flank steak, you can marinate it in the fridge for at least an hour.

Preheat a gas grill or charcoal grill to high heat (450-500°F).

Place steak directly on the hot grill grates and close the lid. The grill temperature will decrease slightly when you open it but should come back up to 450-500 quickly. Grill on each side for approximately 4-5 minutes or until the internal temperature reaches approximately 135°F for medium rare steak with a target temperature is 145°F while it rests. Carefully transfer it to a clean cutting board and allow it to rest for 5-15 minutes.