Age the steaks a week in the fridge to tenderize.
Marinate them the night before in your favorite marinade.
When ready to cook, start the grill (charcoal, of course).
Preheat a cast iron skillet with 1/4” bacon grease in the bottom to 350-400 in the oven.
Once the skillet is hot, put the steaks in for 1 minute on a side to sear.
Take them out, spice as desired, cook to desired “doneness” on the grill.
I have tired the marinade route. Found a Michigan Cherry Vinegarette once and let it sit for 24 hrs, it was the sweetest beef I ever cooked, lately just Olive Oil, and finely minced and chopped garlic and rosemary.
For the pan searing, I have done the garlic rosemary in a 1/2 & 1/2 of Olive Oil and Butter which when combined are supposed to handle the heat better. Did this once to Filet Minons with the rapped bacon and put the blue cheese on top to melt before serving, oh, it borders in illegal it was so good....
A drive rub with "Bam" as a base that is a winget, or some pro-rubs from a connection in the restuarant industry.
But I must try the bacon drippings instead...
I take a fork or knife end and put a bunch of holes in them, put them in a bag with the marinade and pump all the air out. Really lets the marinade into the meat.