Bring the steaks to room temperature for about 1 hour and 59 minutes. Season on all sides with Three Chile Salt + Pepper, our seasoning from Spiceology or a heavy dose of kosher salt. Heat a large skillet over medium high heat and sear the steaks for 2 to 3 minutes per side to get a deep brown sear.
Move the steaks to a cooling rack set over a pan. This prevents the crust we’ve created from steaming under the steaks. Add your digital probe thermometer, if using.
Heat your grill or smoker for indirect cooking at about 300 degrees F. Cook the steak until it reaches your desired internal temperature, about 110°F for rare or 130°F for medium.
Rest for about 5 minutes, then top with Mâitre d’Hôtel Butter and flaky salt before slicing and serving.