• Prep: Prepare grill for two-zone grilling, targeting 500 degrees Fahrenheit (F) in the cooking chamber. While the grill is warming up, coat the steaks on all sides with olive oil and liberally season with beef rub.
• Grill Direct: When the grill hits the target temperature, place the steak over direct heat and close the lid. Grill for 3 minutes or until you see a nice crust form. Flip the steak and then continue grilling direct for another 3 minutes.
• Grill Indirect: When you see a nice crust form, move the steak to the indirect side of the grill to finish cooking. Optional: Insert a Bluetooth thermometer in the thickest part of the steak to monitor the internal temperature of the meat.
• Rest: Remove the steak from the grill when it reaches your desired internal temperature. For rare, remove when it’s 120 degrees F measured at the thickest part of the steak and let it rest for 10 minutes prior to serving.

Red Wine Mushroom Pan Sauce

• Sauté: Place a cast iron skillet on the grill over direct heat and add the oil and 1 tablespoon of butter. When it’s melted and slightly smoking, add the mushrooms. The pan will be hot, and you will hear a sizzle. Let the mushrooms sauté for about 3 minutes and then begin stirring them. After 3 – 5 additional minutes, the mushrooms should be browned. Next, add the shallots and stir for 2 minutes to soften. Add the garlic and stir for 1 minute.
• Reduce: Then add the wine. It will immediately start to simmer. Then add the broth, balsamic vinegar, thyme, and salt. Stir and close the lid. Let the sauce come to a simmer and reduce by half (about 4 minutes).
• Serve: After the sauce has reduced in half, remove the pan from the heat, add the remaining 2 tablespoons of butter and stir to melt the butter. The sauce will start to thicken. Serve the sauce over the sliced steak.