Had some friends over last night and cooked up some prime filets. I dry brined them for about 5 hours, used different seasonings for each steak based on preferences, and slow cooked at 250° until they hit 125° internal. Used a nice chunk of pecan for the smoke. While cooking the steaks, I placed a stick of butter, rosemary, thyme and garlic in a pan and put the pan in the smoker to blend everything together and get some smoke on the butter. Let the steaks rest in the butter bath for about 10 minutes and then seared them at 800° on the gasser’s sear burner. Enjoyed a nice bourbon while cooking and a delicious red during dinner. Steaks were served with the butter still sizzling, along with baked potatoes, spinach and strawberry salad, and homemade horse radish sauce. Only a couple of pics and no money shot, but the steaks were spot on perfect!
