Prepare your grill for indirect cooking and preheat it to 225°F.

Lightly oil each steak on both sides with canola oil and season generously with Montreal Steak Spice.

Place the steaks on the cool side of the grill. Grill, flipping once, until their internal temperature reaches 115°F, 20 to 25 minutes.

Remove the steaks from the grill and tent lightly with foil. Prepare the grill for direct cooking and increase the temperature to 500°F.

Grill the steaks over direct heat, flipping every 2 minutes, until the desired internal temperature has been reached (see sidebar).

Remove the steaks from the grill. Tent the steaks with foil and let rest for 5 minutes before slicing or serving.