Cooking times for grilling and broiling are approximate and depend on the many variables of steaks and cooking temperatures. The best way to ensure proper doneness is with a good thermometer. Squeezing the optional lemon juice on the steaks is highly recommended: in addition to seasoning the steaks, the sugars left on the surface once the juice evaporates helps them brown.

Pat dry:

Season both sides of the steaks with:

Place the steaks on a rack set over a rimmed baking sheet or plate and refrigerate uncovered for at least 1 hour and up to overnight to dry out the surface of the meat (this will promote browning).

Prepare a hot grill fire, or place a broiler pan on a rack and preheat the broiler. If broiling, a 1-inch-thick steak should be about 2 inches from the heat; for 2-inch-thick steaks, lower the rack so the surface of the meat is 4 or 5 inches from the heat source.

Grill or broil the steaks, turning 1-inch-thick steaks once just past the halfway point in the cooking time; turn 2-inch-thick steaks more frequently. With each turn, you may squeeze over them:

Cook until a thermometer inserted in the center of the steak registers 120° to 130°F for rare to medium-rare (for other temperatures, see chart). If grilling thicker steaks, they may become sufficiently browned before reaching the desired doneness. If this happens, move them to a cooler section of the grill or farther from the broiler to complete cooking. Let rest 5 minutes before serving. If desired, serve with: