The Food Lab: Better Home Cooking Through Science

Step 2: Cook over Indirect Heat
Build a two-zone indirect fire with at least a full chimney’s
worth of coals banked entirely to one side of the grill. Or, if
using a gas grill, heat one set of burners to high and leave
the rest off. Cook the meat on the cooler side of the grill
with the lid on, flipping the steak every 5 minutes or so,
until it reaches 10 degrees less than the desired finished
temperature (115°F after this step for medium-rare, 125°F
for medium) on an instant-read thermometer. For a really
thick steak, this can take up to half an hour or so.