COOK IT.
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!