On my grill, it takes exactly 18 minutes.
Start with a room-temperature steak, rubbed with butter or olive oil and lightly salted.
Place steak on the pre-heated 500° grill. Close hood. In two minutes, turn the steak 60° and move to a fresh section of hot grill bars. (This gives it the classic diamond grill marks.) Close hood.
After two minutes, flip steak over, back to the original section of hot grill. Wait two minutes with hood closed and do the 60° turn again.
After a final two minutes, remove the steak and allow to rest for a full 10 minutes so the juices can re-absorb into the muscle cells and heat can fully balance. Serve immediately.
