My first attempt at a reverse seared steak, in this case a 1.25 inch ribeye. Try it and you won't go back. It is so tender and flavourful it tastes like a Wagyu steak. You can use any kind of steak but make sure you have some marbling.
Salt one side with a light dusting of salt for uncovered in the fridge for 1.5hrs. For a thinner steak, inch or less, only go for 1 hr. Wash, rub-I used Jeff Phillips Texas rub- and it's ready to go. I heated the smoker to 250, smoked and cooked for 2 hrs. with apple for an IT temp of 130 for a medium steak. If you want a medium rare steak go for 125 IT. Next time I'll only smoke for 1 hr., a little to heavy I thought. After the 2 hrs. tent for 10 minutes. You can either use your grills side burner, which I used, or a flat iron on your stove top. Be warned there's a lot of smoke when searing because you want a really hot pan or side burner. Sear for ONLY 45 seconds to NO more than a minute. Do not use a rub that contains a lot of sugar because it will burn. This rub has only a small amount of sugar. Enjoy people. I know you will.