Light your grill and set it up for indirect heat. Add a chunk of your favorite smoking wood (optional) to the coals to establish clean smoke. Maintain grill temperature at 225 degrees Fahrenheit.

Season the steaks with the Private Reserve® Seasoning, then set aside.

Preheat your oven to 400 degrees Fahrenheit. Place the bacon on a parchment paper-lined, raised-edge baking sheet and bake for about 15 minutes or until crispy. Remove the bacon from the oven, transfer it to a paper towel-lined plate, and reserve 1 1/2 tablespoons of the rendered bacon fat.

When the grill is preheated, place the steaks on the grill over indirect heat. Close the lid and allow them to smoke until the internal temperature reaches 115 degrees Fahrenheit (about 30 minutes) as per a meat thermometer.

While the steaks are smoking, finely chop the bacon and add it, along with the remaining ingredients for the bacon butter, into a medium mixing bowl. Mix well with a fork, then place the butter on a sheet of parchment paper, roll it into a log, and refrigerate it.

When steaks reach 115 degrees Fahrenheit internal temperature, remove them from the grill. Stoke the coals, adding more as needed to create a ripping hot coal bed. As the coals are coming up to temperature, carefully dab off any moisture from the steaks and evenly coat them with avocado oil.

Place the steaks back on the grill over direct high heat, flipping every 30-45 seconds to form a char. Remove when they have reached the desired internal temperature.

Top steaks with a generous pat of bacon butter and rest 5-10 minutes. Slice and serve family style.