Almost the best steak I've ever made.
The temp got away from me and it's a few degrees overdone, but very awesome.
Rubbed it last night with my usual smoking rub. Some brown sugar in addition to the Kosher salt, granulated garlic, coarse ground pepper, onion powder and a bit of Cayenne. I could see where you could go with Montreal or something less sweet, but I was in the mood for something sweet.
Put it in the smoker at 230'F with a probe set at 105'F. Barely an hour later the alarm goes off and I haven't even started the grill yet, so I cut off the pellet smoker and opened the cover. By the time I got the grill hot enough to sear, the temp was 112'F. Not good.
Seared for 2 minutes a side and covered lightly at 125'F.
After 10 minutes rest the temp was 132'F. Over by about 7 to my liking.
I'll blame it on a customer call I wasn't expecting.
My son is on serving 3 and his GF decided she was hungry after all and grabbed a plate.
I will not be passing up this cut for some time. Wife is out of town. Sent pics. Jealousy ensued.
You need to pay attention to cutting it correctly and the temperature, but, really easy and delicious.
It's like a Flat Iron steak and a Filet had a baby.