For steaks 1 1/4 inch thick or more: Building your fire to one side of the fire bowl creates two temperature zones: one for searing over high direct heat, and one for bringing the steaks up to temperature using moderate indirect heat.
After removing steaks from the refrigerator, allow them to come to room temperature—about 30 minutes. Assemble with olive oil, sea or kosher salt, and pepper just before putting them on the grill.
Sear over direct heat 2 to 4 minutes, depending on the thickness of your steak and the heat of the fire. Searing can be done with the grill lid on or off.
After searing, move the steaks to the opposite side of the grill to cook indirectly until done (with the grill lid on).
Check the internal temperature with an instant-read thermometer after about 80% if the estimated cooking time has elapsed. Don't poke the steak too soon, or you lose precious juices.
After removing the steaks from the grill, allow them to rest 3 to 4 minutes so the juices can redistribute within the meat.
For the Maître d´Hôtel Butter: Cream the butter until it is fluffy. Add parsley and season with salt and white pepper. Add lemon juice gradually. When it is a smooth paste, wrap the mixture in a plastic film and either refrigerate or freeze. Bring to room temperature before serving.