There’s just no better way to cook a thick cut steak than the reverse sear method. This recipe uses NY Strip steaks, but any steak thicker than 1.5″ (e.g. Ribeye, Filet Mignon, etc.) can be used to deliver a perfectly cooked, juicy steak from edge to edge with a delicious crust on the outside. The added smoked flavor will have this steak rivaling the best steak houses on the planet....