Ingredients

• 4 New York strip steaks
• Kosher salt
• Neutral cooking oil
• Hickory wood chunk (optional, for smoker)

Steps

1. Set steaks on a rack over a half sheet pan and season both sides liberally with kosher salt.
2. Refrigerate uncovered for 12 hours; optionally place a fan to aid drying.
3. Preheat an electric smoker to 200°F with hickory (or use a 200°F home oven without smoke).
4. Insert a probe thermometer into the side of a steak to center mass.
5. Smoke until internal temperature reaches 120°F, about 1 hour; remove and rest.
6. Preheat a heavy carbon steel griddle or two cast-iron skillets over high heat for 5 minutes.
7. Lightly coat steaks with neutral cooking oil.
8. Sear, flipping/moving frequently: for medium-rare, 4 x 30-second intervals (2 minutes total); for medium, 4 x 45-second intervals (3 minutes total).
9. Serve immediately.