Generously season both sides of the steaks with kosher salt.

Place the steaks on a plate and let them rest for at least 40 minutes at room temperature.

For deeper flavor, place the steaks on a wire rack set over a baking sheet and refrigerate uncovered for up to 4 days.

Prepare a charcoal grill with a two-zone fire by placing all lit charcoal on one side of the grill.

Cover and preheat the grill for about 5 minutes.

Clean and lightly oil the grill grates.

Season the steaks with freshly ground black pepper.

Place the steaks on the cooler side of the grill.

Cover the grill and cook with vents fully open.

Flip the steaks every few minutes while monitoring the internal temperature.

Cook until they reach 105°F (41°C) for medium-rare or 115°F (46°C) for medium.

Transfer the steaks to the hot side of the grill.

Continue cooking while flipping frequently until a deep crust develops.

Remove when the internal temperature reaches 125°F (52°C) for medium-rare or 135°F (57°C) for medium.

Let the steaks rest for 5–10 minutes before slicing.

Serve immediately and enjoy this Perfect Grilled Steaks Recipe.