Recipe Source: Kiss My Smoke
I like to salt thick steaks like this the night before cooking. You do not have to, you can salt right before grilling if you like. But for me if I have the forethought I'll salt them generously the night before.
Here's some helpful tips when salting them:
Set up an air tight container that you can fit a cooling rack inside of. This works well for air flow and also not stacking steaks on top of each other.
You can also use cooling racks on cookie sheets if you're doing a large amount.
Pat your steaks dry with paper towels prior to salting.
Salt generously, use a little more than you think you need. Always use coarse salt, a nice kosher salt works wonders on meat.
Salt both sides and make sure it's as evenly distributed as possible. Use your hands to make sure it's in there really well.
Once both sides are salted cover them with plastic wrap. Pop them in the fridge.
Remove them 30 minutes prior to grilling. Never grill meat cold out of the fridge.
Pat dry with a paper towel again before grilling.
This is a completely personal thing for multiple reasons, but pepper the steaks after you grill them. I find pepper burns quickly. I hate that taste so I try to season with pepper after I grill.
I'm not a huge fan of pepper at all but will use it on some things since my husband likes it.
You can adjust the cooking time up or down depending on how you like your steaks done. Increase or decrease in small increments, 1 to 2 minutes can make all the difference in the world.