What a treat! The steaks came out juicy, tender, and packing big beefy flavor.
For the crust, I started with an olive oil base, and rubbed down with coarse salt and fresh cracked pepper.
I use a ThermoPro internal temperature probe to cook to my preferred temp (135F, for medium-rare).
Resting the steak for 10-15 minutes, I slice the steak off the bone, and then into strips.
Here are my recommendations for getting the best crust:
And of course, the best breaking and work horse for slicing:
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