NY steak for dinner.... thick cut, NY strips from Costco. Reverse seared with a pronounced smoke ring and crisp bark.
Step one:trim the fat and then dry brine. Apply Kosher salt to both sides, based on one half tablespoon per pound. Allow to rest a couple hours in the fridge.
Seasonings: drizzle some Home Country marinade and allow it to soak into the meat. Lightly sprinkle some Butchers Phosphate TR, Accent, shitake mushroom powder, worchestshire powder, and my Sound Q beef rub (no salt in the rub, since we already dry brined).
Onto the smoker at low heat (max smoke) for 75 minutes.
Increase smoker temp to 225, and cook for an internal meat temp of 130.
In the meantime, heat up the Grill Grates on the gas grill until scorching hot (700 degrees).
Melt some butter, a touch of Olive Oil, and add powdered garlic along with fresh ground parsley, thyme, and rosemary.
Sear the steaks on the Grill Grates, while basting the up side with the infused butter mixture. Flip the steaks every minute for even charring and striping.