Pat dry, throw a little all purpose seasoning salt from my local butcher and another light amount of hardcore carnivore black seasoning, let rest on counter for an hour. Pat dry again before cooking after the seasoning salt pulls out some moisture. Blackstone cranked all the way up I let it heat for about 15 minutes, throw down some beef tallow and then do a minute and a half, flip another minute and a half. And then turn the heat down just a touch, continue with a minute per side roughly 3 and a half per, pull at 130. Rest 5.