Ideally, salt the steaks and let them chill in the refrigerator for a day or more. I then put them in the freezer for fifteen minutes before grilling to keep the inside of the meat from cooking too quickly.
Build a two-zone charcoal fire and put the cold steaks on the cooler side of the grill away from the coals. Open all the grill vents and leave the lid slightly ajar.
Flip the steaks after a few minutes and check the temperature with a meat thermometer.
When the internal temperature reaches about 100 degrees move the steaks to the hot side and sear them for a few minutes on each side, flipping often to get a uniform sear.
I cook mine to 125-130 and add a dollop of grass-fed butter before serving.
My favorite online resource for grilling is AmazingRibs.com.