Preheat a smoker to 250°F using manufacturer’s instructions.
Season the steak thoroughly with Hardcore Carnivore Black seasoning, then place it into the smoker.
Smoke the steak until it reaches an internal temperature of 125°F, about 90 minutes.
Remove the steak from the smoker and let it rest under foil for 15 minutes.
While the steaks rest, place a charcoal chimney on top of a grill, fill halfway with charcoal, and place a grate/rack on top. Be cautious that the chimney may not be very stable.
Once the coals are ignited and creating a hot vortex, sear the steak for 30-60 seconds per side over the chimney, ensuring to sear the sides of the steak. The USDA recommends steaks reach a final internal temperature of a minimum 145°F.
Serve immediately, either whole or by slicing off the bone then cutting the remainder into half-inch pieces.
Nutrition information per serving: 880 Calories; 618 Calories from fat; 69 g Total Fat (30.1 g Saturated Fat; 33 g Monounsaturated Fat); 232.5 mg Cholesterol; 290 mg Sodium; 0.1 g Total Carbohydrate; 0 g Dietary Fiber; 65 g Protein; 6.5 mg Iron; 689 mg Potassium; 0.3 mg Thiamin; 0.8 mg Riboflavin; 0 mg Niacin (NE); 1.3 mg Vitamin B6; 5.7 mcg Vitamin B12; 14.3 mg Zinc; 0 mcg Selenium; 0 mg Choline.
This recipe is an excellent source of Protein, Thiamin, Riboflavin, Vitamin B6, Vitamin B12, Iron and Zinc. It is a good source of Potassium.