Prepare the meat by trimming the border of fat to a thickness of 1/4. Slash fat at 1 intervals to prevent curling during cooking.
If desired, marinate the meat for one hour or more to tenderize and flavor it. Flavor increases with longer marinating.
Season the meat with pepper, garlic or herbs before placing it on the grill. Add salt after grilling because it will draw juices from meat during grilling.
Place steak on gas grill over medium heat or on charcoal grill over medium-high coals. Cook to desired doneness, using cooking times listed below. For a juicier steak, turn meat only once and do not pierce with a fork.
