For grilled grass-fed steak, rub both sides of meat with the dry rub mixture—not too much so as not to overpower the flavor of the meat. Let it stand for 2 hours in the refrigerator. (You can cook meat immediately after coating in spice rub mixture, but the meat will be more flavorful if it’s allowed to sit 2 hours or longer.)
Take meat from refrigerator and let it come to room temperature. Heat grill to medium-high while the meat is coming to room temperature.
Grill meat until golden brown on each side. (It cooks quickly.) Take the meat off when it has reached desired temperature for doneness. (I like 140°, which is medium.) Meat will continue to cook, so take it off heat at 135°. For medium-rare the target temperature is between 130° and 135°; pull the meat off heat when it’s 5° below the target.
Let meat rest on a rack for 5 minutes. This allows the protein to relax and it will retain its juices before cutting. Slice and serve.