Set up your grill for two-zone cooking. This means creating a hot zone for searing and a cooler zone for slower cooking. Use charcoal on one side or turn off one burner on a gas grill to create this setup.

Pat the steak completely dry using paper towels. Moisture on the surface will block the sear. Season both sides generously with pink salt and coarse black pepper. Let it rest at room temperature while the grill heats up.

Place the steak directly over the hot zone. Flip every 45 seconds to one minute. This flipping technique helps build an even, golden crust without burning. Keep this going for about 5 minutes or until you see a deep color forming.

Move the steak to the cooler side of the grill. This allows the heat to slowly reach the center of the steak. Use a meat thermometer to track internal temperature.

Rare: 118°F

Medium-Rare: 125°F

Medium: 135°F

Return the steak to the hot side for one last sear. Brush it with unsalted butter for extra flavor and flip every 15 to 20 seconds. This keeps it from charring and builds a rich, glossy finish. If you prefer dairy-free, melted beef tallow works just as well.