Treat them gently, it's a lean cut compared to a ribeye so it doesn't have fat to render and bail you out.
Take them out well before you want to grill them and let them warm up. They should be quite a thick cut and you don't want to end up with them charred on the outside and cold purple on the inside.
Build an asymmetrical fire, hot side and cooler side.
Season the steaks with coarse salt, also black pepper if you like.
Start them on the hot side to get the degree of sear you like. About two minutes a side will do if your fire is really going.
Move them to the cooler side and let them roast a few minutes to your desired degree of doneness.
When you take them off the fire you should put them on a plate and leave them alone for five minutes or so.
Serve up and dig in.
