2tbspdry rub,this rub consisted of equal parts salt, pepper, garlic powder. Simply mix all three, in equal parts, in a bowl to mix together, then measure out how much you need for the meat
For the Marinade
Combine all marinade ingredients together in a large gallon size Ziploc bag and mix together. Add the meat, seal the bag and place in a large baking dish or bowl (this is in case your bag isn’t properly sealed. It protects in case of any possible liquid leaking out). Place in refrigerator from 30-60 minutes.
Preheat grill for indirect cooking.
Remove the meat from the marinade and pat dry. Allow the meat to come to room temp. Coat the meat with dry rub.
Place meat on the grill over direct heat for roughly three minutes. Then flip and place over direct heat for two minutes. If your instant read thermometer is showing the steak still in the rare range and you want to cook more, place on indirect side and close the lid for no more than three more minutes. It cooks quickly. We like ours served rare, or roughly 120 degrees (F) internal temperature.
Let rest for 10 minutes to let juices settle and then slice against the grain or chop depending on how you will serve.