Agree with the timing above. at least about an hour before, though, place in a baking dish with 2 tbl olive oil, chopped garlic, fresh rosemary and liberal doses of salt and pepper. Throw some lemon slices on top and cover with shrink wrap. When you grill the steak, grill the lemon slices as well until they're nicely brown and carmelized.

It depends on the thickness and how rare/well-done you want it. If it's 3/4 inch thick, for rare, 3-5 minutes a side. If you have one of those handy stick-in-the-steak thermometer probes, that would be about 145 degrees F.