Apply a dry brine by rubbing the meat with 1 tsp salt per kilo of meat (0.5 tsp per lb) and let the steak(s) rest in the fridge for at least 2 hours.
Fire up your grill, prepare it for indirect grilling. Have it running at 225° – 250° F. Add some wood chunks for smoking if you like.
Place the meat on the indirect side of the grill, put the lid back on and leave it there for 20-25 minutes, or until the inner temperature is 45° C / 113-115° F.
Stoke the fire to get it real hot, and move the steaks over to the direct side for some searing. Give them a good sear, roughly 1-2 minutes per side, and check the inner temperature. They're done when the inner temperature is between 55-60° C / 130-140° F (depending on personal preferences).
Remove them from the grill and let them rest for 10 minutes, then slice and serve.