Season the steak with the Holy Cow and Garlic and Herb seasonings and let it sit for 15-20 minutes.
Cook the steak on a smoker at 275°F until it reaches an internal temperature of 120°F, about 30-45 minutes.
Make a compound butter by mixing softened butter with lemon zest, shallots, garlic, and rosemary.
Sear the steak over a hot fire on a Santa Maria grill to get a nice crust.
Top the steak with the compound butter and let it rest for 10 minutes before serving.
