I usually go for strip steak, also called ny strip. It's 1step over from tenderloin. Let rest to room temp, dry the steaks with paper towels, and simply apply salt and fresh ground pepper. Cook on a screaming hot grill, like 500, 550. For a 1.5 inch thick steak it's about 4 to 5 min first side then flip for 3 to 5 on second. That's for medium rare.
Let it rest off the grill for about 5 min before serving. Slice across the narrow width, or simply serve one per person if you are carnivorous.
Google bobby flay strip steak. He has it down, I just use it
You can do the same thing with a seasoned cast iron frying pan on the stove, but better have an exhaust!

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