Bring steak out of the refrigerator 1 hour prior to cooking.
Season the steak with Montreal Seasoning on both sides, pressing the seasoning to adhere.
Pellet Smoker: Set Traeger to 225°F and hit Super Smoke. Preheat for 15 minutes.
Place steak directly on clean grill grate and cook 45 minutes, until internal temperature reaches 115°F. Remove steak from grill and let rest 10 minutes. Change Traeger heat to 500°F in the meantime.
Place steak back on the grill for 5-6 minutes per side, or until internal temperature reaches 130°F-135°F for medium-rare (See Note 1).
Remove from grill and let rest 10 minutes. Top with butter before slicing and serve with optional chimichurri.
Video
Notes
125°F (52° C) for rare, 135°F (57° C) for medium-rare, and 145°F (63°C) for medium.