Let rest to room temp before grilling. The instructors temps are just alittle lower than what I do. The key for me is smoking them in my traeger smoker at about 185-200 until they get about 10 degrees from 'done' then I do a super high sear on both sides for a minute. Let rest for five minutes on a rack. Don't let them sit in their own juices, it will ruin the sear you've put on them. The last and very significant point is how you cut the steak. Cut across the grain on a bias. That way you with get the most succulent bite of meat possible.