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Marinate or salt your steak. Marinate your steak for at least eight hours or overnight. Pour your marinade over the steak, cover the dish and keep it in the refrigerator until you are ready to grill. Salt or season your steak about 15 to 30 minutes before you plan to grill it.
Bring the steak to room temperature. Thaw the steak in the refrigerator if frozen, and then let it sit out for about 20 minutes to bring it to room temperature.
For a leaner steak, trim the fat away off the meat with a boning knife.
Heat the grill. If you have a gas grill, turn it up to high. If you have a charcoal grill, light the coals and wait for them to get hot.
Place the steak on the hottest part of the grill. Close the grill lid and wait four to five minutes. Look at the meat. If there are small beads of juice on the surface, it is time to flip your meat.
Flip the steak using tongs. Move it to a new hot spot on the grill. If you want a cross-hatching on your steak, rotate it 45-degrees halfway through the cooking time. Other than this rotation, you don't want to have to flip the meat more than once. Close the grill and cook for another four to five minutes.
Test the steak to see if it is done. Steak lovers advise against cutting the steak open or sticking a meat thermometer in it because both pierce the skin of the meat and cause it to lose some of its juiciness. Instead, press the bottom of a spoon onto the meat to test its firmness. The firmer the meat, the more cooked it is.
Remove the meat from the grill, and let it rest for four to five minutes before serving.