Using a pepper-mill on the largest setting or using a plastic bag and a heavy pan, lightly crack the black pepper. Season each steak with ½ tbsp of kosher salt. Cover with the cracked pepper and press in firmly.

Let the steaks sit for at least 30 minutes in the refrigerator before grilling. 3-4 hours is better. Remove from refrigerator at least 15 minutes before grilling.

Pre-heat grill to medium/high to high heat. You want the grates searing hot.

Place the steaks on the grill and cook for 5–8 minutes on each side depending on thickness and desired doneness. The best test is to check the temperature using a Thermoworks MK4 instant-read thermometer.

Once the steak has reached your desired done-ness remove it from the grill and let it rest for at least 5 minutes before serving.