Smoked T-bone Steak
Ingredients
- 2 t-bone steaks
- kosher salt
- black pepper
- For the habanero-blue cheese compound butter
- 4 TBSP butter
- 1 tsp smoked habanero flakes
- 2 TBSP blue cheese
Instructions
- Sprinkle the t-bone steaks with kosher salt and black pepper. Place them into the refrigerator and allow the steaks to dry-brine overnight.
- Heat the smoker to 225°F, and then add several chunks of applewood.
- Smoke the t-bone steaks until their internal temperature reaches 115°F.
- Crank the grill to 450°F. Char the steaks quickly directly over the coals.
- Allow the steaks to rest for 5 minutes.
- Mount with habanero-blue cheese compound butter.
- Enjoy!
- For the habanero-blue cheese compound butter
- Bring the butter to room temperature.
- Combine all the ingredients and cool.