Choose ribeyes with nice marble and fattiness. Also look for one with a good ribeye cap on the steak muscle as this is the part the judges will sample. Steaks should be about 16oz (1lb each) and about 1.25" thick.

Remove the "heel end" of the steak. Trim excess fat off the steak, especially around the rib cap as this is where the judges will sample. Keep excess far for later.

Sprinkle with marinade first. Then use a shaker cup to apply a light coating of the meat tenderizer. Next apply a light coating of Accent. Lastly, when applying the beef rub, sprinkle lightly from about 6 to 8 inches up to create a more even coating.

Cover steaks and let sit for about 45 minutes to an hour in the refrigerator.

Get your smoker or grill to about 275°F. Cook the steaks until the internal temperature is approximately 110°F. You'll need a good meat thermometer such as our Temp & Time Thermometer.

Once steaks have reached the appropriate internal temperature, remove and let rest.

Now it's time to sear the steak. You can do this on any kind of grill, but GrillGrates are a must.

Get the grill good and hot, you'll want the grates to be about 550°F at the surface. We recommend a laser thermometer to be sure you reach just the right temp.

Before you start searing, you'll need to melt your butter and have your rosemary "brush" ready to go. Also get those extra pieces of trimmed fat ready to grease your GrillGrates with.

Once you reach the ideal temp at the grates, rub the raised rails down with your excess steak fat to get them ready.

Put your steak on the grates at a 2 o'clock angle, for about 1 min to 1 min 15 seconds. Lift the steak, re-grease the rails and flip it over, placing at the same 2 o'clock angle. Apply butter with rosemary brush. Allow to cook for another 1 min to 1 min 15 seconds.