This is a high heat cooking approach. Open the vents up and get your temps to at least 500 degrees F. If you have the flexibility create a hot side and semi hot as you’ll want the ability to move the skewers back and forth between the two.

I prefer to use double skewers for easy flipping. Depending on the size of your steaks curve them in C shapes onto the skewers. Season the steak simply with salt and pepper, rubbing the seasoning in pretty well.

Grill the steaks starting on the hot side. Depending on how hot you get your grill you’ll want to flip every 2 minutes or so. If things get too hot use the cooler side. My steak was done in about 10 minutes, but cook time will depend on thickness of your cut and temperatures reached with your grill. 20 minutes would be the long end of cooking times.

Use a meat thermometer if you need to dial up your preferred temps. I’m a medium-rare guy so targeted about 130-135 degrees. I’m a knucklehead and just use the finger poke method to test for doneness which is basically testing the steak for softness.

Allow the steaks to rest 5 minutes. Slice