• Take Note of Weight: Diamond Crystal Kosher Salt: Use approximately 1 teaspoon per pound of meat. Morton Kosher Salt: Use about ¾ teaspoon per pound, because it's denser than Diamond Crystal.
• Season: Transfer the steaks to a baking rack or cutting board and pat dry with paper towels. Season the steaks on both sides with kosher salt (note amount per weight in Step 1), cracked pepper, and garlic powder. Press, don’t rub, the spices into the steaks.
• Dry Brine: Time permitting, refrigerate, uncovered, for 4 to 48 hours. If you don’t have time, let the steaks rest at room temperature for 1-2 hours with the seasoning before cooking.
• Make Cajun Butter: Meanwhile, mash the ingredients in a bowl until blended. Add the softened butter to a piece of plastic wrap and form into a log as you roll up the plastic wrap. Place in the refrigerator until firm until ready to use.
• Bring Steaks to Room Temperature: If the steaks have been dry-brined in the fridge, bring them to room temperature for 1-2 hours (2 hours is recommended).

TO GRILL

• Prepare the Grill for Indirect Heat: Turn half the burners to approximately medium-high heat (you may need to reduce the heat later); don’t light the other burners. If your grill has three sections, turn on two of the three. The grill's internal temperature should be 375°F with the lid closed. (I use this Monitoring Thermometer)
• Reverse Sear the Steaks: Clean and then grease the entire grill with vegetable or canola oil (use tongs to avoid burning yourself). Place the steaks on the grill over the indirect heat/unlit side, with the bone side facing the heat. Insert your meat probe, cover, and cook to an internal temperature of 115°F at the thickest part, flipping once around 90°F. I use this digital probe thermometer for 100% accuracy, or you can risk using an instant-read thermometer (this one can't cook with the steak.)

  For 2 1/2-inch thick steaks, this takes about 10-15 minutes per side; for thicker steaks, it will take closer to 20-30 minutes per side; for thinner steaks, it can take half the time. However, every grill and steak is different, so monitor closely!!! (Note: 115°F is if you’re cooking a medium-rare steak. For rare, cook only to 110°F and sear to 115°F.
• High Heat Sear the Steaks: Using tongs, transfer the steaks to the direct heat. Sear, uncovered, flipping every 1-2 minutes until they reach the desired temperature, approximately 4 minutes. Remove the steaks at 125°F for medium-rare (recommended), 130°F for medium, or 140°F for medium-well.
• Rest and Serve: Transfer the steaks to a large cutting board. Place several rounds of compound butter over the top to cover and melt. Let the steaks rest for 10 minutes before slicing.
• Carve: Slice the bone away by running a sharp knife along the curve of the bone. Slice the steak into 1/2-3/4-inch slices. Serve with additional butter on the side.

Oven Method:

• Prep: Heat the grill to high heat, clean, and grease with vegetable oil. Meanwhile, preheat the oven to 375°F. Line a baking sheet with foil for easy cleanup.
• Sear: Sear the steaks on the grill for 3-4 minutes per side, until deeply golden and they easily release from the grill. Transfer to the prepared baking sheet.
• Bake: Bake at 375°F until the steaks reach an internal temperature of 125°F for medium-rare (recommended), 130°F for medium, or 140°F for medium-well. I use this digital probe thermometer, which cooks with 100% accuracy; alternatively, you can use an instant-read thermometer. This should take around 30 minutes for a 2 1/2-inch thick steak. The cooking time will vary depending on the steak's thickness. If your steak is less than 2 1/2-inches, check early!