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. Let the steak sit on the counter, fully coated in the rub, for one hour.
Prepare Your Gas Grill or Charcoal Grill:
Preheat the grill to a minimum of 400°F. Leave one side cooler for the reverse sear. If your grill is small, you can pull the steak onto a pan for this method.
If you’re using a charcoal grill, we recommend adding wood chunks for extra flavor—pecan chunks are our favorite. If you’re using a gas grill, toss some smoking chips onto the flame a few minutes before placing the steak on the grill. This step adds an extra layer of flavor.
Reverse Sear Method:
Place the steak on the preheated grill, on the cooler side, until the internal temperature reaches 110 degrees. This is a good time to throw on some wood chips to get smoke penetrating into the meat.
Move the steak over high flame heat for a few minutes per side. Don’t be afraid to let the flames engulf the steak—sear that steak. Baste with the basting butter recipe in between sears. It’s easier to baste when the steak is pulled over to the cool side of the grill.
This process is important to develop a good crust on the steak and to sear off the fat. Pull the steak back onto the cool side of the grill and let it rest for a minute or two. Then move it back into the flames for a second round of searing.
Repeat this process until you reach your desired internal temperature. 128–130 degrees for medium rare is perfect for us, so I pull mine at that temp.
Baste one last time, then let the steak rest for 5–10 minutes, covered, before slicing and serving.