• Remove the steak from the refrigerator and allow to rest at room temperature for 1 hour.
• Pre-heat your grill to 250°F and set it up for two-zone cooking (details above).
• When the steak has rested, season it on both sides with BBQ rub.
• Place the steak on the grill over indirect heat and cook for about 20 minutes, or until the internal temperature reaches 110°F.
• Transfer the steak to the direct-heat side of the grill and sear for 2 minutes per side.
• Remove steak from the grill, tent with foil and rest for 10 minutes.
• After your steak has rested, cut into ¼” slices and place them on your serving plate.
• Pour the mushroom cream sauce over the top of the steak and serve immediately.

Creamy mushroom sauce

• While your steak is resting, place a cast iron pan over the coals on your grill.
• Once the pan is hot, add the olive oil and onions. Sauté for about 3 minutes until the onions are translucent.
• Add the mushrooms to the pan and sauté for 5 minutes, or until the mushrooms are tender.
• Add the heavy cream, Worcestershire sauce, Dijon mustard, Parmesan cheese, and cracked black pepper to the pan.
• Stir for about 5 minutes and allow the sauce to form.