1teaspoonDiamond kosher salt(1 teaspoon per pound of steak)
Freshly ground black pepper
Thoroughly season steak with Diamond kosher salt, preferably 24 to 48 hours before cooking. Store uncovered on a cooling rack + sheet pan in the refrigerator.
Set up the grill for two-zone grilling. Clean grill grates and brush with oil. Preheat ~400° F for the hot zone and 250° for the cooler indirect zone.
Pat the steak dry with a paper towel, drizzle on some cooking oil and season with pepper.
Sear the steak for 3 to 5 minutes per side, turning with tongs every 30 to 60 seconds (for even internal cooking) with the lid open.
Once the desired crust is achieved, move the steak to the cooler indirect side of the grill and close the lid.
Cook for another 6 to 12 minutes. Frequently test with an instant-read probe thermometer until the desired internal pull temperature is reached. The pull temp should be 5° to 8° less than the desired finished temperature (see below).
Remove and rest uncovered for 3 to 5 minutes before slicing against the grain, and serving with a sprinkle of finishing salt.
Salt Amount: 1 teaspoon Diamond kosher salt per pound of meat.Two-Zone Grilling Setup: A hot (direct) side for searing, and a cooler (indirect) side for finishing the cook.Approximate Pull and Finished Temps: Rare: 120° F, 125° F; Med-Rare: 125° F, 130° F; Medium: 135° F, 140° F; Medium-Well: 145° F, 150° F; Well: nope°