Pat your steaks dry with a clean paper towel. If your steak is leaner, brush on a little oil. If it has a higher fat content (like a ribeye or good quality strip) you can skip this step. Next, generously season each side of the steak with a seasoning blend (preferably one that has salt, but this can be omitted if needed). Use about 1 Tbsp of seasoning for every pound. My steaks were about 1 pound each so I used ½ Tbsp of seasoning per side. Let the seasoned steaks sit at room temperature for about 30 minutes.

Preheat your grill on high for a few minutes. Clean and oil the grates if necessary (ours are well seasoned cast iron so they don't need to be oiled for most things). Place the steaks on the grill and close the lid. Sear on high heat for about 4 minutes (should have nice grill marks and be browned).

Open the lid and flip the steaks. Close the lid and grill for another 4-5 minutes for medium doneness (about 135º). Reduce cooking time by 1-2 minutes for more rare and increase by 1-2 minutes for well done. See the guide below.