Black and Blue Smoked Tomahawk Steak

Ingredients:

• Tomahawk cut ribeye steaks cut 1-1/2 inches thick
• 3 tablespoons high temperature oil
• ¼ Cup Top Shelf Salted Butter
• Salt and Pepper to taste

Instructions:

• Season the steaks liberally with salt and pepper and let sit for 30 minutes
• Set the smoker to smoke setting
• Heat a large cast iron skillet to medium to medium high
• Throw oil and then butter into skillet immediately followed by the steak
• Sear for 3-4 minutes each side, including the edges to get a nice brown sear
• Place steaks in the smoker for 10 minutes and then set to low/280 degrees
• Let steaks sit in smoker for 45 minutes for rare, 55-60 minutes for medium rare
• Remove and cover with foil and place in warming oven for 10 minutes

Slice and serve!

Herb Crusted Rack of Lamb
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Ingredients:

• 1 Rack of Lamb
• 4 tablespoons olive oil separated into 2
• 3 tablespoons butter
• 2 large cloves garlic crushed
• 6 Sprigs fresh Thyme with leaves stripped
• 2 Sprigs Rosemary chopped
• 2 Sprigs fresh oregano chopped
• Generous Salt and Pepper

Instructions:

• Mix 2 tablespoons oil, garlic and herbs all together and smear all over the rack of lamb
• Generously salt and pepper all sides of  the rack and let sit for 20-30 minutes
• Set oven to 350 degrees
• Heat a large cast iron skillet to medium to medium high, add olive oil and let it run around the pan when it starts to smoke throw in the butter and immediately put one of the 2 end sides into the oil and butter and push it down. Let each side sear for 2 minutes. Be sure the keep it hot, but you don’t want the butter and oil to start to turn black and smoke up the kitchen. It’s a bit of a balancing act.
• Now place the fatty(top) part of the rack down in the oil and butter. Let sit and sear for at least 3 or 4 minutes to get a nice dark sear on top. Flip the rack over with the bottom side down, then tilt the pan to gather some of the oil and juice and ladle it over the top a few times and then place the pan in the oven and let bake for 15 minutes for medium rare, 20 minutes for medium to medium well.
• Remove from the oven and let sit covered with tin foil for 10 minutes
• Slice into individual or double chops and serve with mint jelly and/or feta cheese. The Au jus can make an amazing sauce as well.

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