Smoked T-Bone Steaks with Goat Cheese Butter
2 T-bone steaks (1.8 lb each) 9.5 inches thick
Salt pepper coffee rub (armadillo pepper beef rub was used in the video)
4 Oz goat cheese butter
1 Tsp of red pepper flakes
1 Tsp minced garlic
1 Tsp of chopped from the top green onion
Take both of your 1.8 lb t-bones and use a little duck fat as a binder or use olive oil if you don’t have duck fat.
Rub the meat in the rub mix and season them up with the armadillo pepper beef rub.
Put them in that Bradley P10 professional smoker for 59 minutes at 225°F (107.2°C) and bring it up to 100 (37.8°C)-110°F (43.3°C) degrees.
Then sear on a cast iron skillet with goat cheese butter.
Let rest for 10 minutes roughly.
Cut into one and if you seared it enough, the butter will start to melt and it’s going to cut right across this t-bone to be tender and juicy enough at medium-rare.
Recipe By: Armadillo Pepper BBQ