Prep the steak – Pat dry with paper towels. Season generously with salt and pepper on all sides. Let rest at room temperature for 45–60 minutes before cooking.

Set up the grill for two-zone cooking – One side indirect/low heat (250–275°F), one side direct/high heat for searing. I like to toss some smoking chips in for flavorr.

Cook over indirect heat – Place steak on the cooler side, bone toward the heat. Close lid and cook until the internal temp is 10–15°F below your target:

Rare: pull at 110°F

Medium rare: pull at 115–120°F

Medium: pull at 125°F

Rest & heat sear zone – Remove steak, tent loosely with foil, and crank the hot side of the grill to high. Rest for 10 minutes.

Sear for crust – Brush steak with melted beef tallow or butter, then sear 1–2 minutes per side until dark golden-brown.

Final rest – Rest another 5 minutes before slicing against the grain.