Take steaks out of the refrigerator and out of the wrapping 30 minutes before cooking. Let them sit on the cutting board to warm up.
If you see large, outer chunks of fat, trim it off so it doesn’t cause flare ups.
Set up the grill:
Make sure the grill grate is clean and set up two temperature zones. Start enough charcoal for high temperature. You want to the hot side to be hot, somewhere between 425° and 450°.
Preheat the grill for about 10 minutes after spreading the charcoal.
Season the steaks:
Use a paper towel to pat the meat dry and rub it with some oil on all sides. (Remember you should oil the steaks and not the grill.)
Season the steaks generously with coarse salt and pepper on all sides.
Melt butter and tie rosemary sprigs onto a wooden end of the spatula or a spoon with a piece of kitchen twine.
Time to grill:
Place steaks over direct heat and sear for 3-4 minutes on each side. After you get a nice sear on each side, move steaks to the cool side of the grill. Close the lid and continue to cook until it reaches desired internal temperature.
Use the rosemary brush to brush steaks with melted butter liberally while they finishing cooking on the cool side of the grill.
Use a digital instant-read meat thermometer to check temperature. Hold the steak with metal tongs and insert thermometer through the side of the steak, towards the middle. You want to hit the reading on the thickest part and in the middle.
Take steaks off the heat and let them rest for 5-10 minutes on the cutting board before serving.
125°-130° degrees = Rare135°-140° degrees = Medium-rare145°-150° degrees = Medium155°-160° degrees = Well(*First number is when to take off the grill.)
Disclaimer: Nutrition information shown is not guaranteed to be 100% accurate as most ingredients and brands have a slight variation.