Reverse searing a steak

Season the steak with a thin layer of avocado oil, salt, and pepper. Put the seasoned steak on the pellet grill at 225F until it reaches 120F internal temperature. While the steak is cooking, make the compound butter by mixing 2 sticks of salted butter with 2 tbsp chopped green onion, 1 tbsp minced garlic, 2 tbsp chopped parsley, and 1 tbsp red pepper flakes. Once the steak reaches 120F internal, remove it from the grill. Sear it in beef tallow at high heat until a crust forms. Rest the steak for a few minutes, cut against the grain, and enjoy with the compound butter.