I really doubt that’s going to make much of a difference, especially in the reverse sear method. If you do the traditional sear, than you might get a wider band of “doneness” from the outside to inside, if you start with a cold steak. What I mean is that you might get something close to blue in the middle, while burnt to a crisp on the outside. With a reverse sear where you start the meat at 225-275F and let it come up to 95F before searing it, it’s not going to be a problem.
One thing that’s not been mentioned is to serve your steaks on a warm plate.
For a standard ~1 cm thick steak, I do 2 minutes per side, flipping only once. And they don’t get to rest unless I want them well done.
A 1cm steak would get you laughed at here (well, it does depend on what kind of steak, but definitely not a well-marbled dry aged ribeye.) A standard steak is about 3/4 inch (2 cm), but a lot of people like them even thicker, more in the 1 to 1 1/2 inch rance (2.5 - almost 4 cm.) You don’t have to worry about these steaks carrying heat over to well doneness during the rest, unless you pull them way too late. Take them off the heat at 5-10 under the desired temperature.
I took out a ruler and the steaks. 1" and change!
Bone appears to be there!
Propane, but I’m picking up some lava rocks tomorrow so I can conjure up some solar fusion temperatures in my backyard. 
Thanks everyone who’s chimed in so far!!
Check your propane tank. You REALLY don’t want to run out of gas exactly halfway through grilling your ninety dollars worth of prime beef.
nm.
You know your gas grill better than I do. I have an older model without any infrared or searing stations, so to get the grill super hot for steaks, I will turn a disposable aluminum pan or two over the grates, which helps them to get much hotter.
Conventional wisdom says to bring steaks to “room temperature”, but America’s Test Kitchen proved this wrong. Letting cold steaks rest for 30 minutes does not bring them to room temperature (a good thing, bacteria-wise) and had little effect on grilling. Some things that do have an effect:
- DRY steaks. The drier, the better. Oil doesn’t count, as a thin layer of oil promotes browning. EVOO is a waste - at high heats, the flavor will be lost.
- Salt your meat early (so that when you dry your steaks, the salt has had some time to work below the surface).
- Instead of taking your steaks out early, sticking them in the freezer for 15-20 minutes will allow you to keep them on the grill just a little longer, for a better char.
- I use a timer. 2 minutes, turn ~90º, 2 more, flip, start checking temp after 90 seconds.
- On a gas grill, I suggest grilling with the lid closed. I also use the aluminum pans over the meat, again to keep the temperature up, but if you have a nicer grill with sear stations and whatnot, you might not need that.
- Clean your grill grates. No one wants to taste the remnants of last weeks fish on the steaks. Lightly oil your hot grill grates with paper towels dipped in vegetable oil. This will help any food you cook release from the grates.
- Invest in a meat thermometer. Better than any and every makeshift method for telling doneness. Don’t even get me started on people who suggest telling doneness by using the area between your thumb and fingers, especially for expensive steaks and trying it for the first time.
- Let your steaks rest, loosely covered, presentation side up (that the first side that went down on the grill) when done. Even better if you can raise them off the plate and out of any juices, to keep the char intact.
I misread step four, and your post was the one I had on my cell when it was grill time!
IF I understand now, it’s two minutes, FLIP, then ninety seconds into the first flip, check the temperature. I read it as 2, 2, and 90 seconds. My steaks were medium well/well, but they still tasted amazing! My home made steaks went from F- to C+. I’ll get it perfect for the next birthday in a few weeks time. Thanks everyone! 
That’s the way I read it too. Perhaps he/she is used to cooking thicker steaks?
He meant “rotate” when he wrote turn, not flip. It’s just to get hashmarks. Picture a clock face, the same side stays down you just turn the steak from pointing from 10 and 4 to 2 and 8.
Nope, only flip once. Sorry for the confusion.
Should be:
Place on smoking hot grill.
Do not touch for two minutes, then turn ~90º without flipping (for the great grill marks)
Do not touch for two minutes
Flip, then start temping after 90 seconds.
My steaks hit the grill cold, and if I’m using charcoal, it would be less time. But yes, my steaks are usually 1.25 to 1.5" thick. Thinner steak might go 90/90/60 seconds - if they are too thin to withstand that long on the grill, I will use a cast iron pan. Even with every trick available, I can’t get good grill marks in under 90 seconds on my grill* (one of the reasons I get a thicker cut). I only have a tiny charcoal grill, so I have no two-zone cooking on it, and if I’m grilling more than two steaks, I run out of room, but it gets hotter than the gas grill and cooking takes less time.
*My grill is about 10 years old, and my only complaint is that the burners should be closer to the grates for high heat applications. But I love it for smoking foods.
You probably would; however, if you’re shooting for medium-rare or medium, it works slightly better- the inside/outside difference isn’t quite as great.
The one thing people haven’t mentioned that I’ve found makes for a really stellar steak on a gas grill is to use your cast iron skillet. You’ll get much more surface area in direct contact with that 600 degree surface than grilling, and the thermal mass of the skillet is much greater than many grill bars as well.
Better sear = more flavor.
Otherwise, you cook it pretty much the same as everyone’s described here.
I have a small charcoal grill. About 15 briquetts for one steak and some oak twigs from the tree soaked in water.
Salt n pepper steak a little…(Im a pepper fan so I put a lot on it.)
Fire up coals, push em to one side of the grill when they are ready.
Sear steak on both sides directly above coals, just enough to get some char marks, then set steak to the other side of grill.
Lift grate add the twigs. Cook steak with the indirect heat. Leave cover cracked open so that the smoke runs from the heat side to the steak side.
Pour yourself some wine and read the dope for about 10-20 min. (depending on thickness and how well you regulate the temp of about 150-180)
Good steak doesn’t need anything on it but perhaps a little salt or horseradish.
Now I want steak…all I have is shrimp…but that’s a good thing. 