Choose a steak cut with good thickness, ideally 1 to 1.5 inches
Pat the steak dry
Season generously with salt and black pepper
Add any dry rub or steak seasoning if desired
Preheat the smoker to 225 to 250°F
Use wood like oak, hickory, mesquite, or cherry
Place the steak on the smoker grate
Smoke until the internal temperature reaches 10 to 15°F below your target doneness
Remove the steak from the smoker
Rest the steak for 5 to 10 minutes
Sear the steak in a hot skillet, grill, or cast-iron pan for 1 to 2 minutes per side
Check final internal temperature
Slice against the grain and serve