Grilled Lemon-Thyme Beef Steaks

4 well-trimmed boneless beef top loin (strip) or ribeye steaks, cut 1-inch thick (about 2 1/2 to 3 pounds)
3 tablespoons chopped fresh thyme (tarragon would be nice, too!)
2 tablespoons minced garlic
1 tablespoon freshly grated lemon peel
1 tablespoon olive oil
2 teaspoons coarse grind black pepper
1 teaspoon salt

1. Combine seasoning ingredients; press evenly onto beef steaks.
2. Place steaks on grid over medium, ash-covered coals. Grill top loin steaks, uncovered, 15 to 18 minutes (ribeye steaks 11 to 14 minutes) for medium rare to medium doneness, turning occasionally.