You want a thick steak for this - 1 1/4" - 1 1/2".
If you're grilling over charcoal, start the grill and let the charcoals get a bright orange with ashy cover. Turn your gas grill on high. You want it HOT.
About 20 minutes before grilling, remove the steaks from the refrigerator and let sit, covered, at room temperature.
Brush the steaks on both sides with canola oil and season liberally with salt and pepper.
Place the steaks on the grill and cook until golden brown and slightly charred, 2.5 minutes for rare, 3-5 minutes for medium-rare.
Turn the steaks over and continue to grill 2.5 minutes for rare (an internal temperature of 125 degrees F), 3 -4 minutes for medium-rare (an internal temperature of 135 degrees F). Don't cook a grass-finished steak past medium rare or it will be tough!
Transfer the steaks to a cutting board or platter, tent loosely with foil and let rest 5 minutes before slicing.
Here's a fun steak project from one of our favorite TV chefs, Alton Brown: Dry Aged Chimney Porterhouse