A beautiful day almost requires throwing some steaks on the grill. A thick, juicy steak can be quite the trick to prepare properly though. Overcooking your steak will turn it into something resembling beef jerky; and if you undercook it, the fat won't melt and your steak will be chewy and gristly. Thick steaks can easily char on the outside and not receive enough heat to thoroughly cook the inside. It's more effective to use indirect heat to cook a thick steak.
Preheat your gas grill for 20 minutes, or light your charcoal grill and wait until the coals glow orange in the center and are covered in white ash.
Prepare a dry rub or a marinade for your steak. that is composed of any spices or herbs you wish to flavor your steaks with. Make a spicy steak rub by combining 8 tsp. kosher salt, 4 tsp. paprika, 2 tsp ground black pepper, 1 tsp. onion powder, 1 tsp. cayenne pepper, 1/2 tsp. coriander and 1/2 tsp. turmeric in a bowl and mixing them thoroughly. Apply the dry rub evenly over your steak. Make a red wine and herb marinade by combining 2/3 cup red wine, 2 tbsp. balsamic vinegar, 2 tbsp olive oil, 1 1/2 crushed garlic cloves, 1 tbsp. chopped rosemary, 1 tbsp. chopped thyme and 1 tbsp. chopped parsley in a baking pan. Coat the steaks and let them sit for an hour in the refrigerator.
Place the steak on the grill over indirect heat, and close the lid. Let the steaks cook for 8 to 13 minutes on the first side, depending on how well cooked you desire your steaks.
Flip your steak over and cook the other side for 6 to 11 minutes, depending on how well cooked you like your steaks.
Remove the steaks from the grill, and let them sit for 5 minutes before serving.