So heres a few pics of my steak. 1.2 Kilos of lovely beef! Cook went quite well. I'll mention a few learning experiences later. Onto the pictures!
Steak covered in T&G steak rub.
![Image](http://xxx.nutty.org/bbq/rub.jpg)
Getting the char done on exterior.
![Image](http://xxx.nutty.org/bbq/sear.jpg)
Moving to indirect, with butter on top.
![Image](http://xxx.nutty.org/bbq/indirect.jpg)
The cut!
![Image](http://xxx.nutty.org/bbq/the_cut.jpg)
After giving both sides a good sear I moved it indirect with a foil screen, and placed some seasoned butter on top to melt during the rest of the cook. Inserted probe and closed lid. I removed the steak when the internal temp hit 53 C, I should have removed it when it hit 50, but I can never remember when is the optimal temp. I would've preferred it a bit more rarer.
I then added a little bit more butter, and some foil over to rest for 10 minutes, well it should've been 10 minutes but the chips were already done 10 minutes ago!
![Wink ;)](./images/smilies/icon_e_wink.gif)
All in all, turned out very good.. didn't manage to eat the whole lot, kept a bit over to use in a steak chilli. But the flavour was awesome. Could've possibly done with some wood chunks for more smokeyness. The lumpwood I used from Treewood burns very clean.
Still its all learning, it'll be even better next time
![Smile :)](./images/smilies/icon_e_smile.gif)