-
1
Pat steaks dry and rub each all over with 1 teaspoon salt.
-
2
Open vents on bottom of grill and on lid.
-
3
Light a heaping chimneyful of charcoal and pour lit charcoal on 2 opposite sides of bottom of grill, leaving middle clear.
-
4
Charcoal fire is medium-hot when you can hold your hand 5 inches above rack over coals for 3 to 4 seconds.
-
5
Sear steaks on lightly oiled grill rack over coals, uncovered, until grill marks appear (rotating 90 degrees once on each side for crosshatch marks), about 5 minutes per side.
-
6
Move steaks to area with no coals underneath and grill, covered, turning over occasionally, until thermometer inserted horizontally 2 inches into meat (do not touch bone) registers about 110F in larger section of meat and about 125F in smaller (fillet) section for medium-rare, 12 to 15 minutes.
-
7
Preheat all burners on high, covered, 10 minutes.
-
8
Sear steaks on lightly oiled grill rack, covered, until grill marks appear (rotating 90 degrees once on each side for crosshatch marks), about 5 minutes per side.
-
9
Turn off 1 burner (middle burner if there are 3) and put steaks above shut-off burner.
-
10
Reduce heat on remaining burner(s) to moderate and grill steaks, covered, turning occasionally, until thermometer inserted horizontally 2 inches into meat (do not touch bone) registers about 110F in larger section of meat and about 125F in smaller (fillet) section for medium-rare, 10 to 15 minutes.
-
11
Transfer steaks to a cutting board and let stand, uncovered, 10 minutes.
-
12
(Internal temperature will rise to at least 135F while steaks stand.)
-
13
Cut each section of meat off bone, then slice each piece crosswise against the grain and arrange slices on a platter.
-
14
Sprinkle lightly with salt and drizzle with oil.
