Ribeye and Filet Mignon only.
I marinate them overnight in olive oil and italian dressings and keep them in the fridge until 30 minutes before cooking time. At that point, I'll add garlic salt, onion powder, pepper and sprinkle on some cajun rub or montreal spice. Let it sit the 30 minutes to let it soak in with the olive oil and dressing.
Fire up the grill 5 minutes before cooking time on the lowest of heat settings. Then 5 minutes late put the steaks on the grill kept at low heat and not flipping them at all. Let them cook for about 30 minutes and then turn up the heat a little not a lot and cook for about 10 more minutes.
The meat comes out super tender and the juices are locked in. The meat ends up being well done with no pink. When I say well done, I am not talking burnt, just no pink and it's a well rounded cooked steak.
The biggest mistake grillers make is to constantly turn over the meat on the grill. Don't do it and you'll taste and see a big difference in how your bbq turns out.
Enjoy.
