I'm on the same page as GregW and mathman. Let them get to room temp. Get the grill hot; above 500º. Cook for about 2min a side and let rest for 10mins before cutting into them.
If they were super thick, I could get on board with a reverse sear. Not thinking that's needed for a 1" steak.
I forget which poster told about it, but I'd love to sous vide one in butter and then sear it!
