Haven't read all the post so pardon if I repeat anyone.
All cuts start with coming to room temperature. Then dropped into a bag of hickory seasoning (brand escapes me at the moment). Let sit for several hours at room temperature, put in fridge for several more hours.
3/4 to 1" thick steaks, chunks of back straps (8-10" long)
Hickory/apple/mesquite Charcoal in a Weber. Use a chimney to start the Charcoal. Let Charcoal get HOT, like 500-550 degrees hot.
Throw meat on grill. Set timer for 3 mins, flip at 3 mins, flip cook for 1-2 mins, flip for 1-2 mins on the other side.
Cut in the middle. That sequence should have a crispi exterior and medium rare center. Or about perfect in my book.
I've also used various dry rubs with the same sequence - Let sit in the rub for 5-6-7 hours prior to cooking. Then cook for the same time as bag seasoning.
I cook all red meat this way - deer, elk, bison, Moose, bear, beef.
