Rib-eye steak, NY Strip, T-bone (add 1-1/2 minutes to any cut with the bone-in/per side)
Black Pepper (preferably fresh-ground)
Sprinkle the Kosher Salt and crack some Black Pepper on both sides and rub it in.
Pre-heat grill on high heat and let it warm up.
Throw the steaks on when the grill is good and hot (500-600 degrees)
Close the lid and forget about it (yeah right!) for 3 minutes.
Then give the steaks a flip and grill for 3 more minutes.
Put the steaks on a plate and cover them with tinfoil for 5 minutes to let them rest.
These steaks turn out phenomenal.
One other thing to note, when I yank the steaks off the grill they are probably somewhere between rare and medium-rare. After the "resting" period they are a perfect medium-rare!