If using a gas grill, leave the hood down/closed for about 10 minutes to burn off all excess residue and to get the grills nice and hot. If using charcoal, make a nice pile about the diameter of 75-80% of the total grill space, a couple inches high, and light with a match. Allow the coals to all catch, turn red, and stop emitting flames. Once most coals are glowing red and are silver/gray, you’re ready.
Use a meat thermometer and insert it into the thickest part of the steak. Thermometer readings should be: 120 °F (49 °C) to 125 °F (52 °C) for rare; 130 °F (54 °C) to 135 °F (57 °C). for medium rare and 140 °F (60 °C) to 145 °F (63 °C) for medium. Or. . . Press the meat with your finger. Rare meat will be soft and wobbly, medium will have a springy firmness and well done will feel very firm and unyielding.
