Instructions
Apply the Dry Rub and Rest
1
Lightly coat each steak with neutral oil. Mix all rub spices together and press firmly onto all surfaces of the steak. Rest at room temperature for 1 hour minimum, or refrigerate uncovered overnight.
Set Up Two-Zone Fire
2
Build your grill with a hot direct zone and a cooler indirect zone. For charcoal: bank all coals to one side and add 2–3 chunks of soaked wood (hickory or oak). For gas: light burners on one side only. Target direct zone temperature: 230–260°C (450–500°F). The indirect zone should sit around 150°C (300°F). Preheat grill grates for 10 minutes before cooking.
Sear on Direct Heat — Build the Bark
3
Place steaks on the direct heat zone. Do not move them for 4 minutes. Flip once, sear 4 more minutes on the second side. Resist the urge to press down on the steak — this forces juice out and deflates the internal structure.
Finish on Indirect Heat with Lid Closed
4
Move steaks to the indirect zone. Close the grill lid completely — the trapped smoke and convective heat gently bring the interior to temperature without further charring the crust. Cook 5–7 minutes until internal temperature reaches 145°F (63°C) for medium. In the last 2 minutes, brush with garlic butter for a glossy, aromatic finish.
Rest 10 Minutes, Slice Against the Grain
5
Rest on a rack, not a plate. 10 minutes is the minimum — the muscle fibers contracted during grilling and need time to relax and reabsorb juices. Identify the grain direction (the parallel lines running through the meat) and slice 5–6mm thick at 90° to those lines.
