Sweet thing with the new griddle is that you can put a probe thermometer and it tells you when it's done.. none of this turning it over and poking crap to find out if it's done.. only to cut it open and blood squirts out. For my friend she likes it medium well closer to rare while I like mine completely de-mooooed.. that mean.. no pink of any kind.. nada.. I see pink it's back in the griddle.. I don't like my moo to get up and keep mooing :p To each it's own. But with the griddle we can cook it to EXACT specifications and all is happy!
Extra Virgin Olive oil
Salt (Kosher salt or sea salt .. we used Kosher)
Black pepper to taste
Lightly coat steaks with olive oil. Sprinkle kosher salt and black pepper on both sides to taste. We grill it to 163-165°F (about 5° carryover when it comes off the grill) (P.S. this is WELL DONE - there should be a chart online as to what degrees is well/medium/rare) and let it sit for about 5-10 minutes (we do 10) on a plate lightly covered with aluminum foil (like a tent .. not tight at all just covering it). Do not remove the probe until the rest period is done.
P.S. Jack Daniel's Barbeque sauce ROCKS!