Stabilize your grill at 550F- 650°F and set up for a direct cook.
While the grill is coming to temperature, slice the Sirloin Cap into 3 or 4 even steaks.
Season all of the sides evenly with Lane’s BBQ Chili Lime Rub and allow to sit for 10 minutes. Slightly oil your steaks and grill grates.
Place the steak fat cap side down on the grill grate and close the dome. Damper down your Kontrol Tower Vent to stifle the airflow. This will prevent flare-ups as the fat begins to render. Cook for 3 minutes, then open the dome and flip the steak before closing the dome again. Cooke each side for around a minute and a half to center that medium rare. Flip the steak a lot and move the steak to a new place on the grill each time you flip it. Build that bark! Cook to an internal temp of 120°F - 125°F.
Once the steak has reached the mark, transfer to a cutting board and allow to rest for 10 minutes then slice across the grain. Toss the steak in any juice left on the board, or as I like to call it, “Board Sauce”. Enjoy!