Trim fat to ¼". Pat dry. Rub with oil.
Apply dry rub generously, pressing to adhere.
Create two zones:
Hot side: 450-500°F (searing)
Cool side: 350°F (indirect heat)
Grill fat-side down 4-5 min per side over direct heat.
Sear edges 30 sec each.
Finish Cooking:
Move to cool side. Insert thermometer.
125°F (rare)
130-135°F (medium-rare) ← Recommended
140°F (medium)
Tent with foil 10-15 min.
Slice ¼" thick against the grain.
