Step 3: Sear
Once you’re within 10 degrees of your final serving
temperature, transfer the steak to the hot side of the grill and
leave the lid open; this will supply the coals with plenty of
oxygen and allow them to burn hotter. Sear the steak,
turning frequently, until it has built up a significant charred
crust and reads 125°F for medium-rare, 130°F for medium.
If you don’t like the ultracharred taste of singed fat, keep a
squirt bottle filled with water nearby to put out any flare-ups
(I personally like the flavor).
Step 4: Rest
Transfer the steak to a cutting board and allow it to rest for
10 minutes. During this time, its internal temperature should
climb up to its maximum, then drop down again by a couple
of degrees. You want to serve it after the temperature has
peaked at 130°F and dropped back down to 128°F for