• Prepare grill for indirect high heat. For charcoal: Fill chimney starter with hardwood lump charcoal and ignite. When coals are covered with white ash, dump them in an even layer on one half of grill, leaving other half empty. Place grill grate in position and preheat for 5 minutes. For gas: Preheat all burners to high. Before grilling, turn off half the burners.

  • Pat steaks dry with paper towels. Lightly coat each steak with oil and season liberally with salt (about 1 1/2 tsp) and pepper (about 1 tsp). Place steaks on unlit side of grill and cover. Cook, turning halfway through, 30 to 35 minutes, or until steaks reach 130° in center. Let rest 10 minutes. Internal temp will increase to 135°.

  • Cut meat from bone and separate eye (center) from outer piece of meat by cutting through the fat that separates them. Carve each piece against the grain. Serve with any resting juices and Pickled Onions and Mustard Seeds.


For the most tender meat, don’t rush the rest time, and be sure to carve against the grain.Recipe courtesy of Stone's Foods.

Nutrition Facts

482 calories; 38 g total fat; 673 mg sodium. 0 g carbohydrates; 33 g protein;