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Rest the steaks at room temperature for 30 minutes before cooking to let them warm up a bit.
Liberally season the steaks with coarse salt and cracked black pepper.
Follow steps 1 & 2, then:
Prepare your charcoal grill for 2 zones (one side super hot with ashed-over coals on one side of the grill).
Sear the steaks over the hot coals for about 3 minutes then turn them 90-degrees and sear them for another 2 minutes (to get great grill marks).
Flip the steaks and move them to the cooler side of the grill, and cover the grill.
Remove the steaks and rest them, covered with foil, for about 10 minutes.
Top them with compound butter (or plain butter) before serving.
Follow steps 1 & 2 then:
Preheat the gas grill firing up 2 burners (or more if you're doing more than 4 steaks).
When the grill is hot, add the steaks to the grill. Sear the steaks over the flame for about 3 minutes, then turn them 90 degrees and sear them for another 2 minutes (to get great grill marks). If you get flareups, move the steaks out of the fire until it dies down.
Flip the steaks and turn the heat down to low. Cover the grill and cook the steaks until they reach 125-F with a digital meat thermometer.
Remove the steaks and rest them, covered with foil, for about 10 minutes.
Top them with compound butter (or plain butter) before serving.