Allow the meat to come up to room temperature, so depending on how big your steak is this might be an hour or half a day. Keep it covered though!
Get your grill hot. The Kamado Joe with the cast iron grill is perfect for getting a good sear and then use the heat deflectors to create an indirect zone. Aim for 275 degrees C.
You should not need to season or need to oil good meat before you cook it on a grill.
Using tongs place your meat on the grill and listen for that sizzle, there should be smoke but no flames. Shut the lid and wait maybe 45 seconds to 1 minute. Lift the lid and gently try and lift the steak to turn it over, if it comes away without you having to pull it off the grill, it is ready to turn, if not leave it a while longer and try again. Turn your steak when its ready and repeat on the other side. If you want to get a fancy criss cross pattern, just rotate it through 90 degrees and continue cooking on the same side.
Move your steak to the indirect part of the grill and close the lid.
How do you like it cooked? Most people would go for medium to medium rare. So that is what we will try and aim for. If you want it done more, leave it in for a few minutes longer. If you want it done less, then take it out sooner. It can always go back in if it is still
Most of you will not want it well done if you are reading this. Getting this part right is not rocket science but is does require a bit of attention.
Leaving the meat to cook indirectly and whilst turning it every 5 minutes or so, give it a prod with your finger in the deepest part. For medium to medium rare it should yield but give some resistance to about a quarter to half of the thickness of the meat. For a more precise result, use a meat thermometer and measure the temperature at the thickest part of the meat.
Larger, thicker and bone in pieces of meat will take longer.