I may have found where I'd like to eat, though I didn't see a profusion of juices in that plate from the steak.
been teaching the 17 year old to grill steaks. Us 2 min per side on a 700 grill. then move them to a top rack away from the flames for 3-4 minutes depending on thickness of cut.
season ours similar to what's been mentioned.
and YES whomever said room meat temp is key, is spot on.
A profusion of juices on the plate means you have a juicy plate. Cutting into a steak after insufficient resting time will cause that.
