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• Ingredients
• Top sirloin beef steaks
• Kosher salt
• Favorite rub

Sprinkle the steaks with kosher salt. Place under refrigeration for two hours or overnight. After refrigeration, do not rinse, just pat them dry. Bring a cast iron or other heavy skillet to a high heat. Rub the fat of the steak against the skillet until a little bit has rendered. Set the 1st steak onto the fat and sear on all sides. Set aside onto a plate. Sear the steaks one at a time so that they get a nice brown color on all sides.

Let the steaks cool a little bit and then coat all over with your favorite spice rub. Preheat the smoker to 225 degrees F. Place the steaks on the grate inside the smoker. Let them smoke for about 45 minutes and check the temperature. When the thermometer reads 130 degrees F (should be another 15-30 minutes or more), remove from smoker. Cover loosely with foil and let stand for ten minutes or so. Slice and serve or serve whole steaks. ABSOLUTELY DELICIOUS!

NOTES: I’m using a Traeger pellet smoker, so the temperature is pretty consistent. These steaks are typically lean and a large cut. Dare I say, a bit tough, but smoking like this really softens them up. They were so, so good. I used Tom Douglas’ Rub with Love Salmon Rub. It’s what happens when you have a pound of it and are trying to use it up. Good thing it tastes good on everything, not just salmon!