Combine all the ingredients for the marinade in a mixing bowl and whisk together. Reserve ¼ cup and leave at room temperature till needed.
Place the steak in a sealable plastic bag and pour marinade over top. Remove as much air as possible while sealing the bag, and massage the marinade into the steak to ensure it’s coated evenly. Place the steak on a plate and put in the refrigerator for four to six hours.
Remove steak and allow it to come closer to room temperature for about an hour. While steak is coming up to room temp, light grill and set it up for two zone cooking, establishing temperature at 225°F as indicated by a reliable leave-in thermometer.
Place the steak on the grill over indirect heat, with the filet side away from the heat source.
Close the lid and allow the steak to reach an internal temperature of 100°F. Remove steak and stoke the coals on grill to create maximum heat.
Place steak directly over the hot coals. Turn the steak every 20 seconds till a nice even crust is formed, and internal temperature reaches 127°F for medium rare.
Remove from the grill, drizzle with reserved marinade and allow to rest for five minutes before slicing and serving family style.