Step 1: Season Season all sides of the steak well with kosher salt and black pepper at least 45 minutes before cooking, and up to overnight At first the salt will draw moisture out of the surface of the meat, but then it will create a brine with this extracted liquid that will dissolve some of the meat proteins, allowing them to reabsorb the liquid, and the salt along with it The result is deeper flavoring and a more tender texture Letting the steak rest for up to days uncovered on a wire rack set in a rimmed baking sheet in the fridge will further improve it Step 2: Cook over Indirect Heat Build a two-zone indirect fire with at least a full chimney’s worth of coals banked entirely to one side of the grill Or, if using a gas grill, heat one set of burners to high and leave the rest off Cook the meat on the cooler side of the grill with the lid on, flipping the steak every minutes or so, until it reaches 10 degrees less than the desired finished temperature (115°F after this step for medium-rare, 125°F for medium) on an instant-read thermometer For a really thick steak, this can take up to half an hour or so ... worth of coals banked entirely to one side of the grill Or, if using a gas grill, heat one set of burners to high and leave the rest off Cook the meat on the cooler side of the grill with the lid on, flipping the steak every... so, until it reaches 10 degrees less than the desired finished temperature (1 15°F after this step for medium-rare, 125°F for medium) on an instant-read thermometer For a really thick steak, this can take up to half an hour or so