Olrighty, this was grilled this past Sunday afternoon...
After bringing it to room temp by leaving oout of the fridge for two hours,
I seasoned the steak with Oakridge BBQ's Santa Maria Seasoning
using lump charcoal and lots of it, I got the kettle pretty darn hot.
figured I'd simply sear it both sides then stand it up to finish off indirectly...
the lid would not close without hitting the top of the beef, so I got out the Cajun Bandit Stacker
then served with crispy-skin-baked-russets, 'shrooms and garden fresh beans
this slab of meat was truly spectacularly tasting and a blast and a half to grill!
I'll certainly get my hands on another soon!
Thank you all for stoppin' by!