1tbsp Big Poppa Smokers ‘Double Secret’ Steak Rub
2 cloves of smashed garlic
2 sprigs fresh thyme
Remove your steaks from the refrigerator and season well on all sides with the Big Poppa Smokers ‘Double Secret’ Steak Rub.
Place the steaks on the low temperature setting of the grill and close the lid. You want to slow cook the steak for 30 minutes before flipping over. Rotate the steak and cook for a further 30 minutes.
Check the internal temperature of your steaks throughout the cooking process. You will want to pull the steak off the grill and onto a plate once the steak reaches around 10 degrees less than your required temperature. If you want to end with a rare steak, pull your meat off of the grill at 115 degrees F. 125 for medium rare, 135 of medium, 145 for medium well, 155 for well done. Leave the steaks to rest as you prepared the next steps.
Using a large cast iron skillet, preheat the 4tbsp of grapeseed oil over medium high heat until the oil starts to visibly ripple and shimmer in the pan.
Place the steaks in the pan gently and then add in the crushed garlic cloves and thyme. Leave the steaks without moving for approx. 2 minutes to allow a crust to form before carefully flipping the steaks in the pan to sear the other side. Once complete, add the butter to the pan. Baste the butter and oil mixture onto the steaks for a further 2 minutes.
Remove the seared steaks from the pan just before they reach your desired temperature. Allow the steaks to rest on a plate for 10 minutes.
After resting, slice the tenderloin and the strip steak away from the bone and cut into slices. Arrange on a serving platter and drizzle the meat with the pan juices.