Step 1

In a small bowl, add all the ingredients including the fresh thyme and garlic. Mix thoroughly to combine.

Step 2

Place the steak in a plate or shallow bowl.Note: Optional - rinse and dry steak very well.

Step 3

Rub the steak with the olive oil.

Step 4

Use all of the seasoning rub to coat the steak all over, using patting motion to help the rub to adhere.

Step 5

Let the seasoned steak rest in the refrigerator, uncovered, 12 to 24 hours.Note: If the steak is covered it will release some of it's natural juices into the pan. Leaving it uncovered prevent this from occurring.

Step 6

Remove the steak from the fridge.

Step 7

Turn off the heat from 1/2 of the grill.

Step 8

Place the steak on the indirect heat (section that the heat was turned off). Cover the grill. And keep it covered until ready to flip the steak. Cook the steak for 20 to 30 minutes on the first side.

Step 9

20 to 30 minutes later, flip the steak and let it contine to cook on the direct heat for another 20 to 30 minutes.Note: I like to cook the steak so that a section is medium cooked and another is medium well. The 30 minutes per side allows for this to be perfect. For rare to medium rare cook 20 to 25 minutes per side.

Step 10

Once the second side has cooked to your likeness, briefly place it on the direct heat section of the grill and grill a few seconds per side. Note: You can close the grill lid briefly, but do keep and eye for flare ups.

Step 11

Transfer the steak to a cutting board. Cover with aluminum foil and allow to rest for 10 to 15 minutes before cutting.

Step 12

Slice to your desired thickness and serve with your favorite sides. I serve this with grilled corn and grilled spinach. Enjoy!