Season with preferred seasoning blend (Recommended: The Butcher’s Blend or Camp Mix).
Taking a sharp knife, gently cut a quarter of an inch into the meat creating a checkered grid of cuts into the meat (this will add to flavor as fat renders).
Lightly rub with olive oil and refrigerate for thirty minutes.
Heat the grill to 450-500 degrees F. Place meat on the grill and let cook for ten minutes.
Move (don’t flip yet) the meat to a different place on the grill, this encourages better caramelization, let cook for another five minutes.
Flip the steak, let cook for five minutes, move to a different location on the grill.
Lower the flames or move the charcoal, let steak cook over indirect flames. Let cook for five to ten more minutes, take the internal temperature of the steak this should be 130-135 degrees F, take meat off the grill.
Let the steak rest for ten minutes.
Slice the bone off first, if desired place the meat around the bone back onto the grill.
With the remaining meat, slice into quarter inch pieces.
Season lightly with salt.
Enjoy your Cowboy Steak!
