Coat steaks liberally with kosher salt on both sides. Place your steaks on a sheet pan with a wire rack
Place in a refrigerator uncovered for about 24 hours (4 hours at the absolute minimum)
Preheat your smoker, then set smoking temp to 225 F. An hour before smoking, remove your steaks and allow them to come back up to room temperature.
Place in your smoker, and stick with temperature probes.
Smoke until internal temperature is 110 for Medium rare, 120 for Medium
TO COLD GRATE SEAR
Prepare your coals in a chimeny when your meat is around 100F. Place in a two zone grill zone in your charcoal grill. Leave your grate off the grill until ready to sear.
Before searing, You can add a little coat of olive oil to your steaks, then season each side with more salt and fresh cracked pepper (maybe a little garlic powder if you're feeling fancy), pat seasoning into steak.
To sear, immediately before searing, place the grate in your grill. Then your steaks over direct heat. Sear for 60 seconds. Rotate grates with tongs 90 degrees to expose cooler area of grates over direct heat. Flip steaks and place back over direct heat. Repeat this process 2 more times so that each side of the steak has been seared a total of 2 minutes per side.
Let steaks rest for about 5 minutes. Serve and Enjoy!