Instructions
- Season the steaks all over with kosher salt and coarsely ground black pepper. Place them on a baking sheet fitted with a wire rack and refrigerate, uncovered, overnight.
- Prepare the grill for Indirect Low Heat cooking, 250°–300°F. Preheat for 15 minutes and brush the grill grates clean.
- Prepare the grill for Indirect Low Heat cooking, 225°–275°F, placing the coals toward the back third of the grill. Preheat for 15 minutes and brush the grill grates clean.
- Set the Grill to 250°F. Preheat for 15 minutes and brush the grill grates clean.
- Place the steaks on the indirect side of the grill. Close the lid and cook for 30 minutes.
- While the steaks cook, melt the butter in a small saucepan over medium heat. Cook until the butter is brown and smells nutty, 4–5 minutes. Add the garlic, thyme, and a squeeze of fresh lemon juice (be careful, the butter will sputter and bubble). Remove from heat and keep warm.
- After 30 minutes, brush one side of each steak with the garlic-thyme butter, flip, and brush the other side. Continue cooking until the internal temperature reaches 118°F for medium-rare, about 10–15 minutes more.
- Remove the steaks from the grill and set the grill for Direct Very High Heat cooking, around 600°F, using the Sear Zone if you have it on your grill.
- Remove the steaks from the grill and open the grill lid for 6–8 minutes to allow the charcoal to heat up. Adjust the dampers to be fully open for Direct Very High Heat cooking, around 600°F.
- Remove the steaks from the grill and set the grill to 600°F.
- Brush the steaks again with the butter. Place them back on the grill and sear for 2 minutes. Brush again with butter and flip. Sear the other side for another 2 minutes.
- Remove the steaks and let rest for at least 5 minutes. If you’d like, slice the steaks, drizzle any remaining butter over the slices and season with a bit more salt and pepper.
Special Equipment
- baking sheet with wire rack
- instant-read thermometer
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