Set the EGG for indirect cooking with the convEGGtor at 250°F/121°C.

Brush the steak thoroughly with EVOO and season. Allow the steak to rest with the seasing for approx 30 minutes before cooking.

Using a fork, mix the blue cheese crumbles, panko bread crumbs & a small dash of the seasoning used on the steak. Set mixture aside.

Place the steak on the grill grate. Use a wired thermometer to monitor its temperature to your desired doneness. Set the cast iron skillet and lid directly on the grill grate. (The lid should not be on the skillet, it should be separate) Allow both to preheat.

Remove the steak from the grill once it reaches an internal temperature of 108°F/42°C. (I prefer a steak to be cooked Medium Rare) Carefully, remove the convEGGtor from the grill with the Pit Mitt. Set up for direct grilling, leaving the cast iron skillet and lid on the cooking grid.

Open the bottom draft vent and swing the daisy wheel wide open. Allow the grill to increase in temperature up to 600°F/315°C. After several minutes at this temperature, the cast iron will be hot enough to sear the steak.

Allow the steak to rest for 10 minutes. The final internal temperature should be between 125°F/51°C-130°F/54°C for a Medium Rare steak.

Enjoy!

Place the steak in the dry skillet for approx. 1-1/2 minutes. Once you flip the steak, quickly add the blue cheese mixture. Using the Pit Mitt, cover the skillet with the hot lid for another 1-1/2 minutes. Once the time is up, remove the lid & remove the steak from the skillet. Transfer the steak to a plate and cover with foil. If you leave the steak in the skillet, it will continue to cook from the heat of the skillet.