Place the steak on a large cutting board and allow to come to room temperature. I recommend leaving for about an hour.

While it rests, rub with a liberal amount of salt and your chosen BBQ rub.

Start your grill. If you have charcoal grill then you might need a little bit of time to allow the temperature to reach 225°F.

Set up your charcoal grill for indirect grilling, or your gas grill with just one burner on at one end of the grill.

Place your steak on the grill, in the indirect zone of your grill. Insert digital probe meat thermometer into steak, close lid of grill, and allow to cook.

Leave steak until it reaches internal temperature of 125°F (50°C) for a medium-rare finish, or 130°F (55°C) for medium. The time this takes will depend on the size of your steak, but is often 30-40 minutes.

On a charcoal grill, open up the vents on your grill to allow greater airflow through the grill chamber, or add more coals and.or wood chips to ramp up the temperature. If you're using a gas grill, simply turn the heat up to a sear.

Once ready, transfer the steak to be directly over the heat. Flip every 20 seconds for 3-4 minutes, or until the outer layer develops your desired amount of crust on the outside.

Remove from heat and leave to rest for 10 minutes before slicing.

Serve with your choice of topping, such as butter, black pepper, and garlic.