- acquire two pieces of steak, about 2 inches thick
- mix rosemary, parsley and garlic; add butter.
- rub with salt, pepper, garlic a few hours before smoking
- smoke at 200-250 F, for about 70 minutes until meat reaches 125F internal temperature
- remove meat from smoker
- increase smoker temperature to 350-420F
- put a cast iron pan in the smoker
- add canola oil to the pan
- keep the pan on high heat for 5 minutes
- rub the meat with rosemary/butter/garlic; add extra butter
- put the meat in the pan for 120 seconds
- flip the meat
- keep the meat in the pan for another 120 seconds
- move the meat to a cutting board
- let the meat rest for 5-10 minutes
- slice the meat into 1/4 inch slices
- enjoy