re: How do you season your steaks?

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Grill or oven? Temps and time for medium rare?

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I use the grill. Time of cooking depends on the type of steak and thickness of it. I would say for an average ribeye, 2-3 minutes per side. A really thick or fatty steak may take longer because I will sear it on high heat and then finish it off over indirect heat for a period to let it finish cooking without burning the outside to much.

In general, you want mid-rare to have an internal temperature of about 130-135 degrees (pull it at 125-130 and let it rest), but I don't use a meat thermometer most of the time - I press down on the steak and go by feel. It's hard to explain, but you just know. The feel of the steak also varies, based on what the steak feels like when raw. It's more of the change in the firmness of the steak that tells me it's MR, M, or W, not the absolute firmness of it.