Prepare a grill for medium-high indirect heat (for a gas grill, leave one or two burners off; for a charcoal grill, bank coals on one side of grill). Grill steaks over direct heat until nicely charred, about 2 minutes per side. Move steaks over indirect heat and continue grilling, basting with fish sauce mixture, until browned all over, about 5 minutes per side. An instant-read thermometer inserted into the thickest part of steaks should register 120° for rare; temperature will rise to 125° (or medium-rare) as they rest. Transfer to a cutting board and let rest 20 minutes before slicing against the grain.
post-title Grilled Steak with Fish Sauce