Put them on, close lid, wait 2-3 minutes - open lid, rotate the steaks 90 degrees to get crosshatch marks on them... Then close the lid and cook for 4ish minutes, then open, flip, etc

I target medium rare and when they're done they'll often have a nice char on the fat along the edge of it and beautiful grill marks.

Let them rest for a couple minutes before cutting and serving.

I've done them this way countless times. I just did some today actually, but I'm going to be cutting them into thin strips for fajitas later.