Prepare the Kamado BONO grill for direct cooking. Light the charcoal using a fire starter, then place the cast iron grates on the grill. Wait for the temperature to rise to 200 degrees Celsius. Adjust the top and bottom air vents to maintain a consistent temperature.
Season the steak with your favorite spices. I recommend using my go-to blend, Best Angus & OINK Texas steak seasoning rub.
Cook the steak over direct heat for around 1–2 minutes on each side, until the internal temperature reaches 54°C. If your steak is particularly thick, consider using a heat deflector on one side of the Kamado grill and warming the steak indirectly. This method helps heat the meat evenly throughout without overcooking the edges.
Once the internal temperature reaches 50°C, you can grill on direct heat for an additional 30 seconds on each side. This technique allows the meat and fat to warm up, making it easier to create a nice sear and core on the steak.
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