Method

1. 1

   Remove the steak from the refrigerator 45 minutes before cooking. Pat the meat thoroughly dry with paper towels. Season all sides generously with the kosher salt and black pepper.

2. 2

   Prepare a two-zone charcoal grill, with one side of the grate over direct coals and the other side for indirect, lower-temperature smoking. Add a few wood chips to the coals for light smoke.

3. 38 min

   Sear the steak over the direct heat zone for 3 to 4 minutes per side, until a dark, caramelized crust forms. Move the steak to the indirect zone.

4. 4

   In a small bowl, whisk together the honey, chipotle powder, and apple cider vinegar.

5. 520 min150°C

   Brush the glaze over the steak. Cover the grill and continue cooking until the thickest part reaches at least 145°F (63°C) on an instant-read thermometer, then rest the steak for at least 3 minutes before slicing.

6. 610 min

   Transfer the steak to a cutting board and tent loosely with foil. Allow the meat to rest for at least 10 minutes before slicing against the grain.