Directions
- First, preheat your Pit Boss Grill to 250°F.
- While your grill is heating up, season the steaks with salt and pepper.
- Prepare the compound butter by combining softened butter, Sriracha, garlic, salt, and lime juice and zest in a bowl and set aside.
- Place the seasoned steaks on the top rack of your Pit Boss, and smoke until they reach an internal temperature of 110°F.
- Next, turn your grill up to the highest temperature and open the sear plate.
- Sear steaks over the open flame until they’re a crisp golden brown on both sides. Remove from the heat and allow to rest 10-15 mins.
- With the sear plate still open, place a cast iron skillet over the flame.
- Sauté the shrimp until they curl up, then add your premade chili compound butter to finish them off.
- Slice the rested steaks and plate with sautéed shrimp.
- Top with butter, then garnish with chive and seasoned cherry tomatoes.
- Enjoy!
