Then season them liberally all over with salt and pepper.
A half hour before you’re ready to cook the steaks, heat the smoker to 300°F.
When you’re ready to cook the steak, set it in the smoker.
Close the smoker and let the steak smoke for 10 minutes.
After 10 minutes, open the smoker, flip the steak, close the smoker, and smoke the steak for 10 minutes more.
To test for doneness, press the top of the steak with your index finger: Rare will be soft and yielding; medium will be firmer; well-done steak will be quite firm.
You can also use an instant-read meat thermometer inserted from the side.
For medium rare, cook to 130°F; for medium, cook to 140°F; anything over 155°F is well-done (note that the meat will continue to cook while it’s resting and the temperature will slightly increase).
When the steak is cooked to your desired doneness, transfer it to a wooden cutting board, cover it loosely with foil, and let it rest for 10 minutes.
