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I do this in a smoker sometimes. Smoke to 100*, rest, and then sear on grill or in pan. Don’t use much smoke.

Can be a really killer way to do ribeyes and porterhouse.

Yep yep yep. And I’ll also echo don’t use much smoke - I went way overboard with some mesquite to see what it would be like, and it was fine but definitely detracted. A light smoke then a char is chef’s kiss though.

I do a decent amount of smoking (not steaks, too often, though sometimes) and I tend to mostly avoid mesquite, or use it very sparingly. It's STRONG.

I'm not afraid to use a good amount of post oak or cherry when smoking anything, including steaks, though.

What’s your favorite wood? I used peach recently and it was nice, but I’d be open to try anything.

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