Combine salt, pepper, garlic powder, onion powder, and paprika in a bowl or plastic bag. Reserve 1 Tablespoon of seasoning for basting butter and set the remaining aside to season the steak.
Using a fork or a meat tenderizer with needle blades, probe the entire surface of steak on both sides two to three times.
The steaks will flatten during tenderizing stage so you will have to reshape steak with the twine. Gather steaks with your hands and pull them in to reshape them.
Once reshaped, snugly wrap butchers twine around perimeter of the steak three times and tie it off. Trim excess from ends.
Season steak with ½ to 1 tsp per side based on preference, and let the meat rest 20 to 30 minutes before cooking.
Melt one stick of Challenge Butter and combine with one Tablespoon of seasoning.
As steaks are resting, preheat grill to 500-525 degrees.
Spray one side of steak with non-stick cooking spray and place it on the grill. Cook for two and a half minutes.
Spray topside of each steak with non-stick spray, flip and baste with butter/seasoning mixture. Grill for another two and a half minutes.
Flip the steaks and rotate them 90 degrees, baste with butter mixture and grill for another two and a half minutes.
Flip steaks, baste and check internal temp. Cook to desired doneness. (125º for medium rare, 130º medium, or 140º well done.)
Remove from grill and let rest for 5-10 minutes.
Add dollop of Challenge Butter and serve.
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