Preheat your grill to a medium high heat.
Make sure your steaks have been out of the fridge for 30 minutes prior to grilling them.
Season them generously with salt.
Set out three plates for the finished meat so they are ready when the steaks are. Nothing worse than wandering off for a serving dish at a crucial moment. I find colour coding the plates for the desired temperature very helpful. That way you and your guests know which steak is which temperature.
Open the lid, pop steak number one (well done) on first. Close the lid, wait 2 minutes, lift the lid and pop on steak number two (medium). Close the lid, wait 2 minutes, lift the lid and pop on steak number three (rare), close the lid, wait 2 minutes. Open the lid and flip all the steaks, close the lid. Wait two minutes, then lift the lid again and remove steak number three (rare). Wait two more minutes and remove steak number two (medium). Wait 2 more minutes and remove steak number three (well done).
Sprinkle with pepper if desired.
Now let them rest. I set a timer for 10 minutes from when the rare one comes off the grill.
I slice them in order of how they come off the grill, so the rare one gets slices up first. Then by the time I'm done slicing and plating that one the medium is ready. I slice and plate the medium one. Then I slice and plate the well done one.
We have this grill system running like a well oiled machine. The key is a timer. I have one on my iPhone that I can set to go off in intervals so it's perfect. Another key is being prepared. Make sure you have your tools ready and your serving dishes ready.
Another huge tip is do not flip your steaks with a fork. It allows the juices to run out so please use a spatula for flipping your steaks.
Serve with a huge steak loving smile!