Instructions

• Prepare the grill for indirect cooking over low heat (about 300°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.
• Raise the heat of the grill for direct cooking over high heat (450° to 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.