I reached out to a Michelin star chef buddy of mine on the best way to tackle this beast and this is what we came up with. Get it down to room temp (I leave it out for a solid 3 hours). Pat dry. Pack with salt and pepper. Quick HOT sear with a stick of clarified butter. Then I put it on my pellet smoker @175 till desired internal temp.
Thank you Chad!!
From the quick shipping to. The Amazing quality of the meat. I did not realize I was missing this in my life. We will definitely be buying more.