Prepare pellet grill to 225 degrees F.
Brush steaks on both sides with a little olive oil. Combine rub ingredients and season liberally with mixture.
Place steaks on the cooking grate, close the lid, and cook to an internal temperature of 120 degrees F (about 45 minutes). If you'd like your steak a little more cooked, then leave it on for another 15 minutes or so.
Remove steaks from grill, place onto a clean plate and set aside. Turn pellet grill to its maximum temperature (or 500 degrees F).
Place steaks back on the hot grill and sear each side for 2-3 minutes or until a nice golden brown crust forms.
Once seared to perfection, remove steaks from grill and place onto a clean cutting board. Let them rest for 5-7 minutes and serve with a pat or two of garlic-herb butter on top, or carve and share.
For garlic butter: Combine softened (not melted) butter with 2 cloves of minced garlic, 1/2 tablespoon of fresh chopped rosemary, and 2 teaspoons of fresh thyme (or your favorite herbs). Stir together—scoop mixture out onto a 12" piece of plastic wrap, and form into a log shape. Twist the ends and place the butter into the refrigerator for 1 hour.To use: unwrap and slice into 1/2"-1" slices.