Step 1: Season both sides of the steaks using kosher salt and place on a wire rack. Refrigerate uncovered overnight before grilling. This also helps in achieving the best flavor. The kosher salt act like brine as it pulls moisture to the surface of the meat allowing the meat to dry.
Step 2: Place all your spices into the bowl of the processer or a mortar and grind using a pestle until smooth. Remove the meat from your fridge and place it on the grill. Rub your spices on both sides and let them rest for up to 30 minutes.
Step 3: Set up your grill and preheat with indirect heat to a minimum temperature of 200°F (93°C) and a maximum of 250°F (121°C). You can use either the reverse-sear method or the sear method to grill. In a reverse sear method, meat is heated until the internal temperatures are 10°F (5°C) less than the optimum temperatures then seared over direct heat to doneness. In the sear method, meat is cooked to optimum temperatures then over low heat until doneness.
Step 4: Use the ChefsTemp Finaltouch X10 thermometer to regulate temperature to your preferred optimum. Insert the probe into the thermo center of the steak for best results and confirm doneness.
Step 5: Get the meat out of the grill to cool for some minutes. Re-season before serving by using crunchy sea salt like Maldon or compound butter like the blue cheese butter. Serve as desired.