Preheat your grill to high heat. Take the steaks out of the refrigerator and let them come to room temperature for about 20-30 minutes. This helps ensure even cooking. Pat the steaks dry with paper towels to remove excess moisture, which helps create a better sear. Rub both sides of each steak with a light coat of olive oil. This helps prevent sticking and aids in achieving a nice sear. Season the steaks generously with salt and black pepper on both sides. You can also add other seasonings like garlic powder, onion powder, or herbs if desired. Once the grill is hot, place the steaks on the grates. Sear the steaks for about 2-3 minutes on each side to develop a nice crust. After searing, move the steaks to a slightly cooler part of the grill or reduce the heat to medium. Continue grilling for an additional 3-5 minutes on each side for medium-rare doneness, adjusting the time for your preferred level of doneness. To check for doneness, use a meat thermometer – the internal temperature should be around 130-135°F (54-57°C) for medium-rare, 140-145°F (60-63°C) for medium. Once the steaks are done to your liking, remove them from the grill and let them rest for a few minutes to allow the juices to redistribute. Slice the steaks against the grain and serve them immediately.