This method is all about control: a low, steady fire and a two-stage cook that builds smoky flavor first, then a hard sear for a crisp, charred exterior with a juicy interior. A smoker tube lets you introduce real wood smoke on a standard gas grill with a low and slow temperature in that 225- to 250-degree sweet spot. Pulling the steaks early and finishing them over high heat gives you precise final doneness with a well-developed crust. The rub adds a subtle savory-sweet edge, but the technique is what makes these steaks stand out.
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Food Network Kitchen | 2026-05-27
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