I tried the “competition steak” recipe found all over YouTube. Most folks online use a PK, but I chose to do it on the grill while stuck in the condo.

-Alberta Beef Striploin
-Kosmos Cow Cover Hot
-Garlic Butter
-Foil

Step by step/result in thread below...

1. Leave steak on counter until it hits room temp, then layer obnoxiously with Cow Cover Hot.

2. Scrub the hell out of grill grates to make sure contact surface is residue free. Spray with duck fat or oil if needed.

3. Open up all burners to maximum heat and get the grill scorching. A minimum of 550F. The closer to 600F the better.

4. Out garlic butter on opposite side of where you plan to cook the steak. Judge for hotspots to maximize heat on steak.

5. Lay steak on grill grates at an angle. Give a gentle push down to force grill marks. Close lid and wait for 90 seconds.

6. Rotate steak to the opposite angle and give a gentle push to further force grill marks. Close lid and wait 90 seconds more.

7. Pick up steak with tongs, quickly run the grill brush on the grates to make it clean for the other side. Put steak down and stir up garlic butter.

8. Rather than brushing the garlic butter on the steak, stir it up and drizzle on the meat to preserve grill marks and the rub that is crusting. Close lid and wait 60 seconds.

9. Give the steak a turn to the opposite angle, close lid and wait for 90 seconds .

10. Remove steak from grill and place into tin foil. At this time the internal temperature should be between. 130-135F, a perfect rare. Wrap and let rest for 15 mins - don’t touch!

The steak will gain up to 10 degrees while resting.

11. Consume.

Verdict...

A tad over for my liking but extremely tender and oozing juice. Cow cover hot w garlic butter is a deadly combo. Everything is better on a PK, but for 10 mins work on a grill, it’s worth it.

Another random thread, but there is not a whole lot else going on...