Grilled Strip Or Rib-Eye Steaks

Try to buy steaks of even thickness so they cook at the same rate.

1A. FOR A CHARCOAL GRILL: Open lid vent completely. Light large chimney starter filled with charcoal briquettes (6 quarts). When top coals are partially covered with ash, pour two-thirds evenly over grill, then pour remaining coals over half of grill. Set cooking grate in place, cover, and heat grill until hot, about 5 minutes.
1B. FOR A GAS GRILL: Turn all burners to high, cover, and heat grill until hot, about 15 minutes. Leave one burner on high and turn other burner(s) to medium.
2. Clean and oil cooking grate. Pat steaks dry with paper towels and season with salt and pepper. Place steaks on grill (hotter side if using charcoal) and cook, uncovered, until well browned on both sides, 4 to 6 minutes, flipping steaks halfway through cooking. Move steaks to cooler side of grill (if using charcoal) or turn all burners to medium (if using gas) and continue to cook until meat registers 115 to 120 degrees (for rare) or 120 to 125 degrees (for medium-rare) 5 to 8 minutes longer.
3. Transfer steaks to serving platter, tent loosely with aluminum foil, and let rest for 10 minutes before serving.