[timbit]

Sea salt and pepper are all you need, if the steaks are good cuts and somewhat aged. Don't mess up the beef flavour with a pile of gummy sauces. Sear both sides at high heat and then slow cook them. Don't continually flip them. Flip after searing each side.
Use your finger to determine temperature....not a knife.

Make sure the meat is out of the fridge for a few hours. It needs to be at room temperature when you put it on the grill.