Instructions

1. Marinate the beefy-flavored steaks in a hearty marinade. You can purchase a teriyaki sauce to use as a marinade or mix together your own by combining an acidic ingredient such as vinegar, with flavorings such as soy sauce, garlic and onions, along with oil to prevent sticking. Place the steaks in a shallow pan with the marinade, cover and let sit in the refrigerator for several hours or overnight.

2. Remove the steaks from the marinade and pat dry. Allow them to sit at room temperature as you prepare your grill.

3. Light a gas grill using the automatic start feature. Bring the temperature up to between 425 and 450 degrees Fahrenheit, but leave the burners one side off to create a direct and indirect source of heat. Alternatively, prepare a traditional charcoal grill by mounding coals in the center of the fire box. Add lighter fluid if you don't use easy-lighting briquettes that are pretreated. Ignite the coals with a match and allow them to come up to temperature – about 25 minutes for regular briquettes, 10 minutes for easy-lighting varieties. They should appear ash-gray in daylight. Rake the coals to one side of the grill.

4. Place the steaks on direct heat source. Sear for two minutes and then flip and sear the second side for two minutes.

5. Move the steaks to the side of the grill with indirect heat -- the unlit side of the gas grill or the portion of the charcoal grill with no briquettes -- to finish cooking. Cook for an additional three to seven minutes. Avoid turning the steaks as they finish cooking. The steak should register at least 145 degrees F on an internal meat thermometer. If you press your finger gently into the steak, it should feel slightly resistant, like the firm portion of your palm.

6. Remove from the grill and allow to rest for five minutes before serving.