Bring the steaks to room temperature for about 1 hour and 59 minutes. Season on all sides with a heavy dose of kosher salt and some black peppers. 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.

Move the steaks to a cooling rack set over a pan. This prevents the crust we’ve created from steaming under the steaks. At this point you can cool the steaks completely, about 20 minutes and then sear the steaks just before serving.

When ready to sear, heat a large skillet over high heat. Sear the steaks for 2 to 3 minutes per side. Remove the pan from the heat and add the butter and garlic. Use a large spoon to scoop the hot butter over the steaks until the steaks are crisp and the butter is brown.

Remove the steaks from the pan and slice, serve with the butter and flaky salt.

Bring the steaks to room temperature for about 1 hour and 59 minutes. Season on all sides with a heavy dose of kosher salt and some black peppers. 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.

Move the steaks to a cooling rack set over a pan. This prevents the crust we’ve created from steaming under the steaks. At this point you can cool the steaks completely, about 20 minutes and then sear the steaks just before serving.

When ready to sear, heat a large skillet over high heat. Sear the steaks for 2 to 3 minutes per side. Remove the pan from the heat and add the butter and garlic. Use a large spoon to scoop the hot butter over the steaks until the steaks are crisp and the butter is brown.

Remove the steaks from the pan and slice, serve with the butter and flaky salt.