Steaks...

I still have not perfected Steak on the Grill..but my good friend Trevor has been trying to send me helpful hints. So this one is from him...

Premium Steak Cuts
The cut of steak is a matter of personal preference. Take into consideration price, tenderness, and flavor when making your choice. Lets take a look at the premium cuts:
Filet:The most tender cut is cut directly from the beef tenderloin. The filet is generally the most expensive cut.
Ribeye: The ribeye is also a very tender cut. It is known for its 'marbled' look from the lines of fat that run througout the steak. The fat will keep this steak juicy and full of flavor and when cooked properly the fat will seem to melt in your mouth.
Strip: The strip boasts a bold 'steak' flavor. It is often called New York or Kansas City strip. The strip can be purchased by itself or can be found on the larger side of the T-Bone or Porterhouse cuts.
T-Bone/Porterhouse: These cuts feature a filet and strip seperated by the 'T' bone. The Porterhouse has a larger filet than the T-Bone as it is cut from the back of the shortloin where the tenderloin is largest.
Sirloin: If you are on a budget the sirloin may be the way to go. The sirloin is typically cheaper than the other cuts but the quality is also not as high. If this is the route you choose be sure the sirloin is marked top-sirloin. Preperation
The manner in which you prepare your steaks for the grill will make a difference in their quality when they come off the grill. Follow these steps to ensure that you get the most out of your steaks. Great steaks can take some time especially if your steaks are frozen so plan ahead!
Keep those steaks out of the freezer!: The last thing you want to do after splurging on a couple Filet Mingons is throw them in the freezer. Try to purchase your steaks fresh on the day you intend to grill them. If this is not possible try to keep their stay in the freezer as short as possible. To avoid food born illness it is not recommended to defrost your steaks at room temperature or in warm water. A couple alternatives are refrigerator defrosting and cold water defrosting. Follow the tables below for these methods. If you are not ready to grill when the steaks are defrosted then store in the refrigerator until 30 minutes to an hour before grilling time. Do not use a microwave to defrost premium steaks!
Refrigerator Defrosting
Steak Thickness
Defrost Time
1/2" Steaks
4 to 8 Hours
1" Steaks
8 to 12 Hours
1 1/2" Steaks
12 to 16 Hours
2" Steaks
16 to 24 Hours
Cold Water Defrosting
Steak Thickness
Defrost Time
1/2" Steaks
1 to 2 Hours
1" Steaks
2 to 3 Hours
1 1/2" Steaks
3 to 4 Hours
2" Steaks
4 to 5 Hours**Submerge in cold water; Change water every 30 minutes**
Steaks need to be at room temperature when they go on the grill: Take your steaks out of the refrigerator about an hour before grilling and cover in plastic wrap to ensure they are at room temperature when they go on the grill. If your steaks are thin they may not require as much time but if you are grilliing great steaks they need to be at least an inch thick!
Preheat the grill: If you use a gas grill preheat on high for about 20 minutes. Charcoal grills will need to have enough coals to cover an area a few inches larger on all sides than the steaks going on the grill. I would recommend using an electric starter or a chimney starter to light the charcoals. If you use lighter fluid there is a good chance you will taste the lighter fluid on your steak. Once the coals are covered in a gray ash they are ready.
Apply Rub Pat steaks dry with a paper towel and coat in olive oil. Let the olive oil drip off to avoid flareups on the grill. In a small bowl combine 1 Tbsp fresh cracked black pepper and 1 Tbsp coarse sea salt or kosher salt per steak. Cover the complete steak in the mixture and rub into the steak. On the Grill
Preheat the grill: For gas grills preheat on high for 20 minutes. Charcoal grills are ready when the coals are covered in white ash
Apply Rub: While grill preheats apply rub of choice. See the rub/marinades page for more details about how to apply a rub along with different rubs.
Sear the steaks: Place the steaks on the grill and cook for 3 minutes a side on the highest heat setting with the lid closed.
Cook the steaks: Reduce the heat to medium high. For charcoal grills move the coals to the outside of the grill leaving the middle open. Continue cooking according to your preference:
After searing grilling chart
Steak Thickness
1"
1 1/4"
1 3/4"
Rare(120-129F)
0-1 Min
2-3 Min
4-5 Min
Medium Rare(130-139F)
1-2 Min
3-4 Min
5-6 Min
Medium(140-149F)
2-3 Min
4-5 Min
6-7 Min
Medium Well(150-159F)
4_5 Min
6-7 Min
8-9 Min
Let steaks rest: Take the steaks off the grill and let rest five minutes