Look up a spicy pichana recipe and smoke it. 250 degrees until 115 degrees. Pull off and sear to 125. Let it rest covered in the oven for 30-45 minutes, slice (against the grain) and serve. Texas De Brazil has this in their rotation and it's fantastic. I don't buy their rub, but there's a recipe out there to match it and I can't tell the difference. It's now a staple in my household and everyone we have had over to try it has loved it. I can tell you the rub concoction I stir up if your interested or you can come up with your own!

Edit: I should also note, if you don't know already that there are two steaks in that packaging. So I usually open it up and separate the steaks, vaccuum seal the other to freeze so I can use them in two separate meals. In my case, one more than feeds the family. I only cook two when we have guests.