Dry-Rubbed and Grilled King Cut T-Bone

• Remove steak from packaging and pat dry with paper towels. Season generously on all surfaces. Place steak on a wire rack over a baking sheet in refrigerator for 12-24 hours.
• Remove steak from refrigerator 1 hour prior to grilling.
• Clean and lightly oil grill grates. Set up grill for indirect grilling. If using a gas grill with 3 or more burners, turn on the side burners and leave the middle burners off. Adjust the side burners until the thermometer reads 400 degrees. If using a 2 burner, turn one side on and the other side off. If using a charcoal grill, arrange hot coals evenly on either side of the charcoal grate. Place a drip pan with water in the center to collect drippings and keep them from burning. Adjust your air vents to get the grill to 400 degrees.
• Place steak on the grate over the burner that is off or the center part of the grill. Grill, turning frequently, for 20minutes, or until steak has reached 125°F for rare or 135°F for medium.
• Move steak over to high heat area of grill and sear all sides.
• Remove from grill and let rest for 10 minutes, then carve and serve.