Remove steaks from the refrigerator about 20-30 minutes before cooking. Place onto a clean cutting board and let stand at room temperature.
Preheat the grill for 450 degrees F. You will be cooking these hot and fast, so keep that in mind.
Combine seasoning in a small bowl. And sprinkle the mixture onto both sides of each steak. Spice shakers come in handy for the job as well.
Place steaks onto the grates, close the lid and cook for 5 minutes or so. Turn steaks and cook for an additional 5-7 minutes. I recommend medium-rare (135 degrees F.) or medium (145 degrees F). So you will need to pull these about 5 degrees less than the desired doneness. The steak temperature will continue to climb during the resting period.
Remove steaks and place them onto a clean platter or cutting board. Let them rest for about 7-10 minutes. Doing so will give you time to get those side dishes ready. Slice steaks and serve or plate them whole with a little chipotle butter. Enjoy!
Store leftover steak in the refrigerator for up to four days. Use in wraps, stews, soups, and salads.