Smoked till medium rare, then seared over high heat for a caramelized crust, this giant beef cut is raising the steaks.
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Apply a liberal coat of kosher salt to all sides of the steak. Allow the steak to sit at room temperature for one hour.
When ready to cook set Traeger temperature to 225°F and preheat, lid closed 15 minutes. For optimal flavor, use Super Smoke if available.
After an hour, thoroughly rinse all salt off the steak and pat completely dry. Liberally season the steak with Meat Church Holy Cow BBQ Rub on both sides. (I prefer to season one side and let it set a few minutes. Then flip the steak and apply rub to the other side.)
Place the steak directly onto the cooking grate. Don’t touch it, don’t flip it or spritz it. Cook the steak until it reaches an internal temperature of 120°F. This should take 45 minutes or so, depending on the thickness.
Pull steak after it has reached an internal temperature of 120°F. Let the steak rest 10 minutes lightly tented with aluminum foil.
While steak is resting, place a cast iron skillet on the grill grate. Increase the grill temperature to 500°F. Allow it to get as hot as possible.
Place the steak on the dry cast iron griddle and sear the steak for 1 minute. Flip the steak and sear the other side for 1 minute. Doing this should bring your steak to an internal temperature of no more than 130°F.
Pull steak and top with a heavy amount of butter. The steak will continue to cook another 5°F to 7°F due to carry over cooking while the butter melts over it. We are targeting 130°F to 135°F internal temperature which is a perfect medium-rare.
Allow the steak to rest 10 minutes. Slice and enjoy!
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