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 the steaks from the refrigerator, allow them to come up to room temperature—about 30 minutes. Assemble with olive oil, sea or kosher salt, and pepper just before putting them on the grill.
Sprinkle with fresh-cracked pepper and salt.
Sear over direct heat for 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 over the grill to cook indirectly until done (with the grill lid on).
Brush with olive oil, if desired. Alternatively, you can brush the steaks with olive oil before putting on the salt and pepper before they go on the grill.
Check the internal temperature with an instant-read thermometer after about 80% of 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 juiciest steak you've ever tasted.