Directions

1. Fire up the grill to 500° and set up for two zone cooking (one side 500° with direct heat, the other side significantly cooler with indirect heat) If cooking with charcoal, move all of the lit coals to one side of the grill, leaving one side with no coal for the "cool side", if using a gas grill only light half of the burners to high temp and either leave the other side off or set to low.

2. Apply a medium coat of DB180 Beef Brine on all sides of each steak and let sit at room temperature for 30 minutes

3. Thoroughly rinse brine off both steaks with water and pat dry with paper towels

4. Apply light coat of DB180 Grill All to all sides

5. Apply light coat of DB180 Steak & Beef to all sides

6. In a small pan, combine melted butter and minced garlic

7. Lay steak on grates over direct heat at a 90° angle, close lid and wait 2 minutes.  After 2 minutes rotate steak 90° and close lid for another 2 minutes.  Flip the steak and place at a 90° angle over direct heat. baste cooked side of steak with garlic butter, close lid and cook for 2 minutes. Rotate steak 90° and cook for 2 more minutes.

8. After 2 minutes flip steak onto cool side of grill and baste with garlic butter.  Start checking internal temperature with a digital meat thermometer (Thermapen is my preference, you can shop the most accurate, fast reading meat thermometers by following the link on my main menu).

9. Continue checking the internal temp until steak reaches desired doneness.  For medium rare, pull steak off grill at 130°, for medium pull steak off grill at 140°, for well done close the lid of the grill and wait 15 minutes until the internal temperature reads 165° or more.  Rest steak for 5 minutes before slicing against the grain!