Grilling Method. There are a few great methods to grilling beef, but we used the Reverse-Sear method of cooking this time.

Seasoning. We use a simple rub of olive oil, salt, pepper, and garlic. Marinate for at least 2 hrs.

Wood Chips. This is optional, but the flavor this adds to your meat is worth the extra step. Soak wood chips for 30 min. before adding them to the coals. Though I like oak wood with beef, hickory and pecan are great as well.

Get the grill temp to 250°. Drink good wine while you wait.

Put meat on indirect heat and cook until your thermometer reads 10°-15°F below the desired serving temperature. I pulled it off the grill at 120°.

Wrap the meat in aluminum foil while you increase your grill temp to 450°.

Direct Heat. Put the meat back on direct heat, flipping once, until the internal temp reaches 130° for medium doneness.

Tent in foil and let sit for 10 min. The internal temp will rise another 5°-10°.

Slice and enjoy!

Doneness temps:

Rare: 125°

Medium-Rare: 130°

Medium: 140°

Medium-Well: 150°

Well-Done: 160°