Satisfy Your Cravings with this delicious meal

Directions: Begin by simply carving around the narrow end of the steak down to the bone, or "French" the bone. Once this is complete, I like to wrap the steak in butchers twine as it helps it maintain a very appealing uniform shape throughout the cook process. Fire up your smoker, in this case I used my reverse flow "stick burner" or offset smoker to 225ºF and smoke the steak until it hits an internal temp of about 115º-125ºF (for about 1.5 hours, add 10º for a medium finish) remove and allow to rest while you prepare your sear method. In this case, I placed a cast iron pan on the firebox of my smoker allowed the pan to heat to over 450ºF with some lard, and sear the steak on both sides until a nice crust is developed. Serve along side your favorite steak accompaniments, maybe even whip up a chimichurri! If smokey BBQ flavor isn't your thing, place the steak in your oven at 300º during the reverse sear portion of the cook to slowly bring up that internal temp, give this recipe a try its #BANGIN!