Perfectly Grilled T-Bone Steak

Ingredients

• 2 whole T-bone steaks, at least 1 1/2 inches thick
• Kosher salt and freshly ground black pepper

Directions

1. At least 45 minutes ahead of grilling, coat the steaks generously with salt and pepper everywhere, edges included. Place them on a wire rack over a rimmed baking sheet and leave them uncovered in the refrigerator until cooking time. If you are short on time, season them right before they go onto the hot grill.
2. Start 1 full chimney of charcoal. Once the coals are lit and ashed over, dump them onto 1/2 of the coal grate and spread them out evenly on that side. For a gas grill, turn 1/2 of the burners to high. Put the cooking grate in position, close the grill, and let it heat for 5 minutes. Scrub the grate clean and oil it.
3. Place the steaks on the cooler part of the grill, with the tenderloins, the smaller medallions, facing as far from the coals as possible. Cover the grill and adjust the top and bottom vents so they are 1/2 closed. Cook, flipping 1 time while continuing to keep the tenderloin side farthest from the coals, until an instant-read thermometer reaches 115 degrees F/46 degrees C in the coolest area of the strip, the larger piece of meat, and 110 degrees F/43 degrees C in the tenderloin for medium-rare, about 15 minutes. Grill heat can swing quite a bit, so start checking after 10 minutes.
4. If the coals are no longer fiercely hot, add more charcoal and wait until the fire is hot again. Move the steaks right over the coals and cook, turning them, until they have a strong sear on both sides. With tongs, stand the steaks on their edges so the sides sear too.
5. Rest the steaks for 10 minutes, then serve.