Stabilize your grill at 350°F. Set up your grill for 2 zone cooking using a deflector shield on one side and leaving the other open for direct grilling.
Score the fat cap on the side of your steaks then season liberally with salt and fresh cracked pepper. Next, season the steaks with a secondary layer of Lane’s BBQ Sweet Heat.
Place the wood chunks in the hottest portion of the charcoal bed. Once you see combustion, set the steaks on the indirect grill grate with the fat cap facing the direct side. Close the dome and cook for 15 minutes on each side or until you reach an internal temperature of 115°F.
Place your butter in a pan with the rosemary, garlic and fresh thyme. Transfer the pan to the grill and allow the butter to melt and get some smokey flavor on the melted mixture. (melt but do not allow the mixture to overheat or scorch) Once the butter is melted, transfer the pan to a table and reserve.
Once the steaks reach the 115°F internal temp, remove them from the grill and place them in the herb butter bath (roughly 8-minute rest).
While the steak is resting in the butter, open the lid and draft door and allow the grill temperature to raise to 600°F+ to prepare for searing. Make sure the grill grate is set at the lowest setting directly above the charcoal.
Transfer the butter-rested steaks to the direct grill grates and blast sear for 30 to 40 seconds on each side. Be sure to turn and flip, making sure not to over caramelize throughout the searing process.
Take the steaks off and rest for another 2 minutes. This is a great time to grill some vegetables for a side; today I chose asparagus.
After the 2-minute rest, slice the steaks into ¼ inch slices and enjoy!