Begin by preheating your smoker grill to 225°. This temperature will cook the meat slowly, while imparting a delicious smoky flavor.
Remove your steak from the fridge and allow to sit on the counter for 5-10 minutes to warm slightly.
On a cutting board, season each side of the steak, using a light coating of olive oil followed by your seasoning of choice. Don't be afraid to season liberally-- most cuts of beef can take a good amount of seasoning.
When grill is preheated, place steak in the middle of the rack and close the lid.
Allow to cook for about 30 minutes and then begin checking the temperature. It may take about 45 minutes to hit the desired temperature (see note below).
Using your thermometer, check the internal temperature, and pull the steak at about 115° for a nice medium rare. See below for a guide to internal temperatures.
Remove the steak from the grill and place on a plate, tenting loosely with foil.
Turn up the temperature on the grill to about 450°, or as high as it will go. This will allow you to sear your steak for the final step.
When the grill has heated to 450°, return the steak to the grill and cook for about 90 seconds per side. You can rotate it 45° halfway through your 90 second cook, to create beautiful diamond marks on the steak. Flip over and repeat the process.
Remove from the grill and place it on a cutting board. Again, tent loosely with foil to allow the meat to rest.
Using a very sharp knife, cut steak from the bone and slice to your desired thickness.
Serve with chimichurri sauce on the side. Enjoy!