• Combine rub ingredients in specified quantities.
  1/2 cup Diamond Crystal Kosher Salt, 1/4 Cup Granulated Garlic, 2 tbsp 30 mesh black pepper
• Use my dry brine calculator to determine how much of this salt to use. My steaks weighed 1.2 lbs, so my calculator told me to use ~1.8 tsp for both sides.
• Once salted, put on a wire rack and then into your refrigerator for at least 2 hours to dry brine.

Get Your Grill to ~180-225F in a 2-zone Fire

• This is about 10 medium sized pieces of lit lump charcoal.
• Put the charcoal on one side of the grill to create a hot and cool zone.
• Once at temperature, put the steak in the cool zone and put the lid exhaust over the steak.

Cook Until the Steak is ~15-20F UNDER Your Target Temperature

• During this time as the steak is coming up in temperature, get a 1/2 chimney of charcoal lit for when you sear.
• Once at temperature, take the steak off to slow down the cooking process.
• Dump the lit charcoal to one side and cover the lid to build the temperature in the grill.
• While resting, take a basting brush and paint a neutral oil on both sides of the steak.
  1 tbsp EVOO or Neutral oil or Unsalted Butter

Strategically Sear the Steak

• Before searing, spin the grill grate so that the cool side is now over the fire.
• Then put the strip side over the fire and have the loin side over the air gap.
• Sear like this for ~20-30 seconds, then spin the grill grate and flip the t-bone over to the other side of the strip.
• Repeat this 1 more time.
• Then flip to the loin side and sear for ~20 seconds, spin and flip.
• Repeat this 1 time.
• Then take off to rest for ~5-7 minutes, slice, and enjoy!