To usher in the grilling season AND to break my 2.5 months of vegetarianism (I was prepping for a half-marathon that I ran the other week and decided to forego the meat to see if it would make a difference), I am planning to grill a steak. Specifically, I'm thawing a grassfed NY strip steak. Now, I'm a pretty good cook, except I don't cook much (or eat much) beef. And I know that grassfed meats are leaner and require lower temps. So, anybody have some tips for me? Do you like to use a rub? How long per side? I like steak medium-rare. Any help would be appreciated!