Steak Rub:
1 teaspoon of kosher sea salt
1 teaspoon of granulated garlic
1/2 teaspoon of coarse ground black pepper
1/2 teaspoon of bell pepper powder
1/2 teaspoon of crushed red pepper
1/2 teaspoon of onion powder
1/2 teaspoon of of coriander powder
1/2 teaspoon of mustard powder

Basting Flavor Bomb:
8 tablespoons of butter melted
1 sprig of rosemary
2 cloves of garlic
1 sprig of dill

Preparing Your Steak:
Season the steak liberally with the rub or as we like to say carpet-bag your meat...go heavy. Leave your steak on the counter covered in rub for one hour.

Prepare Your Gas Grill or Charcoal Grill:
Preheat and have grill at a minimum of 400 degrees. Leave one side cool for reverse sear. If your grill is small you can pull steak on to a pan for this method. If using a charcoal grill, we like to use wood chunks of your desired flavor. Pecan chunks are our favorite. If you are using a gas grill you can use smoking chips and sprinkle chips on fire a few minutes before placing steak on grill. Smoke adds extra layer of flavors.

Reverse Sear Method:
Place the steak on cooler side of grill until internal temp reaches 110 degrees. This is a good time to throw on wood chips to get smoke penetrated in the meat. Move the steak over high flame heat for a few minutes per side. Don't be afraid to let flames engulf steak - sear that steak. Baste with basting butter recipe in between sears. Easier to baste when steaks are pulled to cool side of grill. This process is important to get a good crust on the steak and sear off fat. Pull steaks back onto cool side of grill and rest for a minute or two then pull back into flames for a second round of sear. Repeat this process until you get your desired internal temp. 128-130 degrees medium rare for me so I pull mine at this temp. Baste one last time and let the steak rest for 5-10 minutes covered before slicing and serving.