Open bottom vent completely.
Light large chimney starter filled with charcoal briquettes (about 6 quarts). Once top of coals are partially covered with ash, pour evenly over half of grill.
Set cooking grate in place, cover, and open lid vent completely.
Let grill preheat, about 5 minutes. Brush grate clean.
Pat steak dry with paper towels, then season with 1 teaspoon salt and ½ teaspoon pepper.
Place steak over hot part of grill (over coals) and cook until beginning to char and beads of moisture appear on edges of meat, 5–6 minutes. Flip steak and continue to cook until charred and an instant-read thermometer inserted in the center registers 125ºF for medium-rare, about 5 minutes.
Transfer steak to a clean plate, tent loosely with foil or parchment paper and let rest 10 minutes.