Ingredients

The following ingredients have 4 Servings
  • 4 1 1/2 inch steaks ((New York strip, tenderloin, and rib eye are all great options))
  • Kosher salt (to taste)
  • fresh cracked pepper (to taste)

Instruction

  • Preheat smoker to 225 degrees F with your wood of choice.
  • Use a paper towel to pat you steaks dry on all sides. Season on all sides with kosher salt and cracked black pepper.
  • Place your steaks on the smoker, close the lid, and smoke until the internal temperature of your steak reaches 115 degrees F (for rare steak), 125 (medium rare), 135 (medium), 145 (medium well), or 155 degrees F (well done).
  • Remove the steaks from the grill and set them aside while you preheat a 12" cast iron skillet over high heat.
  • Lightly coat the bottom of your skillet with a high heat oil (like avocado oil). Place the steaks in the pan and sear for approximately 2 minutes per side. Cook until the internal temperature of your steak reaches your desired doneness: 125 degrees F (rare), 135 (medium rare), 145 (medium), 155 degrees (medium well), or 165 degrees F (well done).
  • Remove your steaks from the skillet and allow the steak to rest for 10 minutes. Serve with an additional sprinkle of salt, if desired.