Instructions
- Prepare the grill for indirect cooking over low heat (225° to 275°F) . To help prevent flare-ups, trim the fat along the edge of each steak to no more than (¼ inch) . Rub the oil into both sides of the steaks and then season evenly with the salt and pepper. Set aside at room temperature while the grill heats.
- Prepare the grill for cooking over low heat (250°F) . To help prevent flare-ups, trim the fat along the edge of each steak to no more than (¼ inch) . Rub the oil into both sides of the steaks and then season evenly with the salt and pepper. Set aside at room temperature while the grill heats.
- Brush the cooking grates clean. Grill the steaks over indirect low heat, with the lid closed, until an instant-read thermometer inserted into the center of a steak registers 100°F , about 20 minutes. Transfer the steaks to a platter.
- Brush the cooking grates clean. Grill the steaks over low heat, and insert the probe into the center of a steak. Keep the lid closed, until the probe inserted registers 100°F , about 20 minutes. Transfer the steaks to a platter.
- Raise the heat of the grill for direct cooking over high heat (525° to 575°F) . Return the steaks to the grill and cook over direct high heat, with the lid closed, until the thermometer inserted into the center of a steak registers 125° to 130°F for medium rare, 4 to 5 minutes, turning once.
- Raise the heat of the grill for cooking over high heat (550°F) . Return the steaks to the grill and cook over direct high heat, with the lid closed, until the thermometer inserted into the center of a steak registers 125° to 130°F for medium rare, 4 to 5 minutes, turning once.
- Remove the steaks from the grill and let rest for 3 to 5 minutes; during that time, the internal temperature will rise a few degrees. Serve whole or cut across the grain into ½-inch -thick slices. Drizzle any accumulated juices over the top, then, if desired, drizzle with a little oil.
Special Equipment
- instant-read thermometer
Take your grill anywhere
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