Salt the steak on both sides and place on a cookie sheet in a refrigerator for up to two hours to dry brine. Remove about 20 minutes before smoking and add pepper. (we're not using an oil here due to the dry brine or salting)
Smoking: Preheat smoker to 160 degrees (we used cherry wood), and remove the steak from the fridge.
Apply the pepper on the steaks, and then place them on the smoker. They will take on that flavor and start to turn a reddish hue. When the internal temperature (IT) reaches 110 degrees, remove from the smoker and prepare for the grill.
Grilling: Prepare your cooker for direct heat. In this case we used a simple kettle grill. You can also do this before the steak reaches 100 degrees. Or you can wait while you prep your sides.
Place the steak over the hot direct heat for about 2 minutes at the most. You're looking for a nice crust. The IT will come up fast on the steak, especially if you have just taken off the smoker. (* some folk may want to re-season at this point, it's up to you. We didn't. The dry brine or salt with the pepper was all we needed. Try it without re-seasoning first and then adjust. It’s easier to add salt and flavor later rather than taking it away)
Flip the steak for another two minutes until the IT reaches your desired doneness, we went for 125 - 130 degrees. Let rest with a loosely tented foil for the juices to reabsorb into the meat then cut and serve.
For the Tacos:
Warm up your corn tortillas.
Load up the tortillas with a couple slices of the steak, a drizzle of chimichurri sauce, an avocado slice, and any other additional toppings. Enjoy
[adthrive-in-post-video-player video-id="Zk5ci2iq" upload-date="2020-12-02T14:42:06.000Z" name="How To Reverse Sear a Ribeye Steak" description="Learn how to reverse sear for the best flavored steaks. Slowly smoke and then sear your steak over high heat. In this video we do this with ribeye steaks." player-type="default" override-embed="default"]