Take any thick-cut steak or chop to the next level by doing a reverse sear: low and slow on the smoker, then a hot, fast finish on the grill.
Season
Coat the meat in a simple rub, salt and pepper, or your favorite marinade.
Smoke low and slow
Smoke the steak at 165°F. Pull it off the smoker when the internal temperature hits 110°F.
Sear hot
Sear over high heat on the grill or in a hot cast-iron skillet with butter to lock in the flavor. Cook until the steak hits an internal temperature of 130°F.
Rest and serve
Rest, slice, and enjoy.
