2 inch steak
Diamond Kosher Salt
Cracked pepper
olive oil
Veg oil

Wirerack and baking sheet
Firepit Grill
Gas Grill
Grilling Gloves
Long Tongs
Cutting Board
Cheese Melter
Meater Temperature Probe
Digital Temperature Probe
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FIREWOOD RECOMMENDATIONS (For Clean Heat & Flavor):
* Oak / Hickory: Best choices. They burn long, hot, and provide stable, glowing coal beds ideal for searing.
* Pecan / Fruitwoods (Apple/Cherry): Great alternatives. They burn clean and offer a subtle, sweet aroma.
* CRITICAL: Avoid softwoods like pine, cedar, or fir. They contain heavy saps that create bitter, soot-covered smoke.

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COUNTDOWN TIMELINE FOR A 7:00 PM DINNER
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5:15 PM - PREP & DRY
* Take the steak out of the refrigerator.
* Pat it completely dry with paper towels (moisture is the enemy of a good crust).
* Season generously with salt and pepper on all sides.
* Leave it uncovered on a wire rack at room temperature.

5:30 PM - INDIRECT HEAT PREP
* Preheat your oven or the indirect side of your grill to 225°F - 250°F.
* Ensure the steak is on a wire rack over a baking sheet to allow 360-degree airflow (no flipping needed).

5:45 PM - START THE INDIRECT COOK
* Put the steak into the indirect heat source.
* Leave it completely bare and uncovered.

6:15 PM - LIGHT THE FIRE PIT
* Start building your wood fire in the fire pit using your selected hardwood (Oak, Hickory, etc.).
* This gives the wood 30-45 minutes to break down into a stable, glowing bed of hot coals.

6:35 PM - TEMPERATURE CHECK
* Insert a digital probe thermometer horizontally into the thickest part of the steak.
* Track the internal temperature closely as it approaches the 120°F - 125°F pull window.

6:45 PM - THE PULL & FLASH REST
* Remove the steak from the indirect heat immediately when it hits your pull temp.
* Let it rest uncovered on the counter for 10 to 15 minutes. This cools the surface slightly to prevent overcooking during the final sear.

6:45 PM to 6:55 PM - SET UP THE TWO-ZONE GRILL
* Use a fire poker or shovel to push all hot coals and active logs to ONE HALF of the pit (the Sear Zone).
* Leave the other half completely empty (the Safety Zone).
* Place your grill grate over the fire to preheat.

6:56 PM - THE OPEN FLAME SEAR
* Lightly brush high-heat oil (like avocado oil) directly onto the rested steak. Do not put oil on the grates.
* Place the steak directly over the intense flames of the Sear Zone.
* Sear for 1 to 2 minutes total, FLIPPING EVERY 30 TO 45 SECONDS to build an even char.
* If grease drops cause aggressive flare-ups, instantly slide the steak to the Safety Zone until they calm down, then return to the fire.
* Spend the last 15 seconds searing the fat cap on the edge.

6:58 PM - BRIEF BOARD REST
* Move the steak to a cutting board.
* Let it collect its thoughts for just 2 minutes (no long rest needed since it was cooked slowly).

7:00 PM - DINNER IS SERVED
* Slice across the grain and enjoy a perfect, edge-to-edge pink steak!