Prepare the steaks: Pat the steaks dry with a paper towel to ensure a good sear. Coat them with olive oil and generously season all sides with kosher salt and freshly ground black pepper. To promote even cooking, let the steaks sit at room temperature for about 30-45 minutes.

Tie the steaks: Wrap a piece of kitchen string around the middle of each steak and tie it snugly. This helps the meat maintain its shape and cook more evenly.

Prepare the grill: For a charcoal grill, set up a two-zone fire, spread coals on one side (direct heat), and leave the other side empty (indirect heat). For a gas grill, turn on half the burners to high (direct heat) and leave the other half on low (indirect heat).

Clean, oil the grates, and preheat: Clean the cold grates with a grill brush to prevent sticking, then lightly oil them using tongs and an olive-oil-soaked paper towel. Preheat your grill to 450°F-500°F, which usually takes about 10-15 minutes.

Sear the steaks: Place the steaks on the grill's direct heat side and close the lid. Sear for 2-3 minutes per side to develop a flavorful crust.

Cook to desired doneness: Move the steaks to the indirect heat side of the grill. Continue cooking with the lid closed, turning occasionally, for an additional 6-8 minutes for medium-rare or until they reach your desired level of doneness. Use an instant-read meat thermometer to check the internal temperature: Rare: 120°F-125°F, Medium-Rare: 130°F-135°F, Medium: 140°F-145°F, and Medium-Well: 150°F-155°F.

Let the steaks rest: Transfer them to a cutting board and loosely cover them with aluminum foil. Let them rest for 5-10 minutes. This resting period allows the juices to redistribute, resulting in a tender and juicy steak.

Serve: Optional - top each steak with a pat of garlic and herb butter to add flavor. Serve alongside your favorite sides, and enjoy!