Apply Old No. 3 Rub to the filets, solid coverage on both sides, but not too thick. Go ahead and melt the unsalted butter for basting later.
Get cookin’ and build a big ol’ smokin’ hot fire; shoot for about 350 degrees. Red and ashy – time to cook! Add wood chunks for more smoke.
Place the filets on the pit for indirect heat; about ten minutes in this position, flip once.
Ready for searin’! Move the filets directly over the hot coals and flames. This is time for vigilance. About 2-3 minutes on each side for medium. Finish by basting with melted butter; expect a flare of fire.
Remove the filets from the pit a little under cooked relative to your likin’, because the filets continue cookin’ internally. A resting period of a few minutes allows the steaks juices to return to the center of the cut.
Let the feastin’ begin.
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