Thanks for the kind words. They were pretty darned good!
Here is the seasoning and process I used for the steaks:
2 Tbsp Gebhardt's Chili Powder
(available at many grocery stores)
1 Tbsp Kosher salt
1 Tbsp Garlic salt
2 tsp Worcestershire pepper
(or plain black pepper -- see the note below)
Note: If you can't find the Worcestershire pepper, just rub the steaks with a little Worcestershire sauce before seasoning.
Mix the seasoning ingredients in a small bowl.
Dust both sides of each steak liberally and pat the seasoning to ensure it adheres well.
Let sit covered at room temperature for an hour.
Fire your grill up to 400* and let the grates get rocket hot.
Swab the grates quickly with canola oil.
Grill to desired doneness.
Remove from the grill, top each steak with two 1 Tbsp pats of butter and let rest five minutes.