20 minutes prior to grilling, ignite a full chimney of charcoal. Once glowing and just ashed over, pour the embers to one side of the grill floor, creating a 2-zone cooking surface.
Meanwhile, splash the steaks with avocado oil, then season boldly with Four Sixes™ Taylor Sheridan’s Original Cowboy Seasoning.
Place the well-seasoned steaks over the cooler, indirectly heated grill grates, rotating, turning, and basting intermittently until the internal temperature has reached 110 degrees F.
Transfer the steaks directly atop the charcoal embers, searing, caramelizing, and encrusting the steaks until the internal temperature reaches 125 degrees F for medium-rare, or 140 degrees F for medium.
Remove steaks from the heat, rest uncovered for 5-10 minutes, and allow carryover cooking to finish the job. Season additionally to taste, carve from the bone, and slice on the bias and across the grain.
