🥩, kosher salt, pepper and sometimes rosemary, garlic in the end! depends on the mood: I do inside temp 129F or 135F! When flip the side at 81F I add butter or ghee and wait until 121 then take out and give it 5 min to rest. I also use thermometer.
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I just go 475-500 on the grill and let it rip for about 3.5 minutes a side. This was a 3 day marinade in olive oil, fresh squeezed lime, and minced garlic. Room temp for 45 min. Salt and pepper about 10 min before heading to the grill. After 7 min, let it rest for 10 min. Resting is crucial when cooking like this. Gets infinitely more tender after 10 min.