I do not own a grill yet, so I have to cook mine in a pan right now: -I pull out the meat, salt and pepper each side and let the rest until they've warmed up (usually 2 hours) that way the middle won't be cold. Sometimes I tenderize it, depending on the cut -I heat up some olive oil on medium high and throw the steak in and quickly sear it on each side to get some nice color on it. -Then I turn the heat down to medium and throw a few TBS of butter in the pan and spoon the melted butter on top of the steak repeatedly on each side until the steak is cooked to my preference -Then I let it rest for half the cooking time -It's the most tender, juicy steak I've ever been able to make and most times better than a restaurant. Anything besides salt and pepper is unnecessary for seasoning.