To wrap this up, I grilled the steaks since the grill, although far less than ideal, was good enough. Did first side really hot and lowered temp after turning. Did them med rare to med, as per diners preference, still red but no fleshiness.
I salted and peppered them before leaving my kitchen, patted them dry again about an hour later (although there was very little moisture on the surface).
The steaks were black angus, 1 1/2 " thick and room temp before going on.
I sliced them before plating.
They were not at all tough, very tasty, and everyone loved them, including the restaurant owner and myself!