Set the steaks out.

Prepare a grill fire to 450° using hickory or pecan chunks for smoke flavor. We are cooking on our Big Green Egg ceramic grill with hardwood lump charcoal.

Pat the steaks dry with paper towels and place on a baking sheet.

Coat lightly with olive oil and season with sea salt and pepper. 

Place steaks over direct fire to sear with the grill closed about 3- 4 minutes.

Flip the steaks and continue to cook another 3-4 minutes cooking until desired doneness is reached. Use a digital meat thermometer to make sure the steaks are not over cooked. We pulled ours at about 140°.

Remove steaks from the grill and allow them to rest for about 5 - 10 minutes before slicing.

While the steaks are resting, make the toasted garlic butter. Add butter, garlic, smoked paprika and kosher salt to a small skillet and cook over low heat, stirring constantly. Do not leave unattended. Cook just until garlic starts to brown. Remove from heat and continue to stir for a few minutes.

Add the brown sugar, stirring until melted.

Spoon garlic butter over the steaks and serve immediately.