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Preheat your grill or smoker to 400 degrees F for dual-zone cooking, where one half of the grill has direct heat and the other half remains unheated.
Season the steaks generously with salt and pepper, then drizzle with olive oil. Press the seasoning firmly into the meat to ensure it adheres well.
Place the steaks on the side of the grill without direct heat and close the lid. Cook at 400 degrees F until the internal temperature of the steaks reaches about 10 degrees F below your preferred doneness: 100 degrees F for rare, 110 degrees F for medium rare, 120 degrees F for medium, 130 degrees F for medium well, and 140 degrees F for well done. Always use an internal thermometer to check the temperature.
Once the steaks are close to your target temperature, move them to the high-heat side for a reverse sear. Sear each side for about 2-3 minutes, or until they reach the desired final internal temperature.
Transfer the steaks to a serving platter and let them rest for 10 minutes. This allows the meats' juices to redistribute, ensuring a more tender and flavorful steak.