Remove the steaks from the refrigerator 30 minutes before grilling. Pat them dry, rub both sides with olive oil, and then season them generously with salt and black pepper.
Fill a chimney starter with charcoal. Place crumpled paper underneath and drizzle it lightly with a little olive oil before lighting. You can also use Tumbleweeds or lighter cubes. The charcoal is ready when flames are visible at the top and the top coals are beginning to turn white.
Pour the hot charcoal onto one side of the bottom grate inside the grill. Leave the other side empty. Place the cooking grate on top. Close the lid and keep the top and bottom vents about halfway open. Aim for a grill temperature that's between 225F and 275F.
Place the steaks on the cooler side of the grill away from the charcoal. Close the lid and cook them until the steaks are about 10 degrees below your desired final temperature. Flip the steaks once halfway through this stage. A probe thermometer is something I highly recommend so that you can monitor the temperature without opening the grill too often.
Steak Temperature Guide Rare: 115F to 120F Medium-Rare: 125F to 130F Medium: 135F to 140F Medium-Well: 145F to 150F Well Done: 155F and above For medium-rare steaks, move them to the hot side when they reach about 115F to 120F. For other doneness levels, pull them from the cool side when they are about 10 degrees below your target temperature.
Move the steaks directly over the hot charcoal. Sear them for 1 to 2 minutes per side, flipping every 30 to 45 seconds, until a deep brown crust forms. If the charcoal is not hot enough, remove the steaks, add more charcoal, and then let the coals heat up before searing.
Transfer the steaks to a plate or cutting board and let them rest for 5 to 10 minutes before slicing. Doing this will help keep the steaks juicy.
