COOK IT.
Evenly coat each steak with avocado oil to serve as the binder for your seasonings.
Then, season each side evenly with salt and pepper and refrigerate until you’re ready to cook them. (Some prefer to leave their steaks out at room temperature before grilling them, so allow time for this if that’s your preferred method) We prefer to grill them cold to achieve both a medium rare cook with a nice char.
Now it’s time to get your fire started on the Cowboy Fire Pit. The fuel you use is up to you, but we used lump charcoal for this recipe. Once you light the fire, let it burn for around 15 to 20 minutes to develop the embers you’ll want to cook over.
When you’re ready to cook your steaks, place them around the outside edges of the fire pit to start, taking care to avoid any flareups. As your steaks grill over the fire, ensure the grate isn’t too close to the fire and adjust your steaks on the grate as needed.
Grill steaks over the fire, basting with butter as they cook, until they reach an internal temperature of 130°F for a medium rare steak.
Once the steaks reach your desired temperature, remove from the fire pit and rest before serving. Then, enjoy!