Most of you know I've been doing videos on BBQ, but I figured this one may not fit on that page (I'll throw it in there for those following the thread), so I created its own thread. It does hurt my feelings if you think it's too long of a video, so fast-forward or skip as much as you like. This recipe was a popular one, and might be my favorite thing to cook. I used salt from snake river farms and grounded pepper. No butter or anything else and I have to say the flavor was amazing.

I'm definitely in the "slice into 1.5" steaks and grill hot and fast" camp.

I slice them, salt them generously with kosher salt and leave them on a rack in the fridge for 8-12 hours. Then they go on a hot BGE. 100% leave the fat cap on. I trim mine down but I leave more than the 1/4" OP left.

Between a picanha, flat iron or hanger steak there are lots of great options that don't cost $20/lb

I trim the fat cap until it's roughly even, and then cut cross hatches into it about 1/2" to 3/4" apart and rub kosher salt into the cross hatched fat cap. . Then I slice them into thirds (usually) with the grain, and skewer them where each third makes a C shape. Then grill over direct heat until medium rare, flipping part way thru. I like to get some good flare ups going at the end to get some good caramelization on the fat cap.

When serving, slice thin against the grain and plate overlapping slices with chimichurri.

Always a huge crowd pleaser and a great value as well as making a nice presentation.

I have done the same above but smoked it for 20-30 mins before cutting into thirds to get a little extra smoke flavor and that's even better.