Instructions

1. 1
   Brush steak with extra-virgin olive oil. Sprinkle with salt and freshly ground black pepper and press on the herbs. Bring to room temperature.
2. 2
   Put charcoal in the top compartment of a large chimney.
3. 3
   Moisten newspaper with vegetable oil. Wad up and place under charcoal compartment. Light and wait 15 minutes.
4. 4
   Once coals have heated, spread out evenly in the bottom of a grill. Toss in mesquite chips.
5. 5
   Grill steak over the hottest part of the grill for 1 ½ minutes. Rotate 90° and cook for another 1 ½ minutes. Flip and repeat this process on the other side.
6. 6
   Move steak to a cooler part of the grill and cook, turning often, until desired doneness (140°F for medium rare, 155°F for medium, 165°F for toast).
7. 7
   Remove and let rest for 7 minutes.
8. 8
   Slice thinly across the grain on a bias. Serve warm.