Four things we all strive for in a steak.
1) Maximum tenderness and juiciness.
2) Even color.
4) Easy carving.
Use a digital thermometer to make sure you don’t overcook or undercook. As little as 10°F in the wrong direction can make enough of a difference to draw complaints from the critical side of the family.
Dry brine. We will salt the exterior liberally. Juices will come out of the meat and melt the salt and pull it into the meat.
Coat it with a rub. We will coat the meat with a rub of herbs and spices that will create a flavourful “bark”.
Give it a kiss of smoke. If we are cooking outdoors, we will add wood to the fire, just a small amount, to give it an exotic smoky undertone in the background.
Reverse sear. We start low and slow with the lid closed away from the flame with indirect convection heat. This will allow the interior of this thick piece of meat to heat slowly and evenly. It takes time for heat to move from the air into the outer layer of the meat and then from the outer layer down to the center.
In addition, low temps are especially important for tougher cuts from the hind end: Rump, round, sirloin, etc. Low and slow gives connective tissue a chance to melt and make chewing easier.