Preheat grill using a two zone or direct/indirect method using lump charcoal.
Combine salt, pepper and garlic in a small bowl (this will be the dry rub). Coat the steak with olive oil, and the dry rub.
When the grill comes to temperature, with a target of 500 degrees F over direct heat, place the steaks over the direct heat. Sear for 3 - 4 minutes or until a nice crust forms. Flip the steak and continue grilling over direct heat another 3 - 4 minutes then move steaks to the indirect side of the grill.
Continue cooking the steaks on indirect side for additional 8 - 10 minutes or until the internal temperature of the steak is at your desired internal temperature. We pull ours at an internal temperature of 125 degrees for rare.
Let rest for 10 minutes and then slice and serve with your favorite sides.