Start with two 1 1/4 - 1 1/2"-thick boneless ribeye steaks. Hint: go to a butcher, not a grocery store, and get them to cut your steaks the thickness you want.
Two hours before grilling time, put steaks on a rack in a glass cake pan. Sprinkle both sides of steak generously with kosher salt and put in fridge. This is called dry brining.
I flipped these after 45 minutes. Notice the glossy sheen? The salt draws out the moisture from the meat. Then, as the moisture draws back into the meat, it pulls some salt along with it.
Fresh ground pepper, and these are ready to go on grill.
In a 2-zone setting, direct heat goes on one side of grill and indirect on the other. In this case, hot coals on 1/2 of Weber kettle and a water pan and no coals on other half.
Grate temperature directly over coals is 660 degrees Fahrenheit. Over the water pan it measures about 240 degrees.
I'll cook the steaks indirectly to 115 degrees Fahrenheit before moving them directly over the coals to finish the job.
Once the steaks reach 115 degrees, pull them out of the grill. Then, pat them dry and brush on rendered beef fat or vegetable oil.
This keeps the steak from sticking to the high-heat grate.
Once your steak reaches between 125 and 135 degrees Fahrenheit (depending on your taste), take them off and let them rest.
This steak turned out great. VERY tender in the middle and a nice crust around the outside.