Step 1

Preheat your Blackstone to medium-high heat. Season your steak with salt and pepper, and place on the grill.

Step 2

Don't touch it for several minutes so that it will develop a crust.

Step 3

Flip once, and let cook until a crust develops on the other side, and the steak has reached the desired temperature.

Step 4

If your steak is particularly thick, like the one pictured here, you'll want to sear the sides as well. If it is extra thick and also attached to the bone, like a tomahawk or cowboy ribeye, you'll want to reduce the heat to medium-low and cook the steak with a dome or cover over it to ensure even cooking.

Step 5

Season your meat and place it on a smoker at 180°-200°. Let the steak reverse sear for about an hour, or until the internal temperature reaches about 120°.

Step 6

Remove from the pellet grill or smoker, and place onto a preheated flat top griddle at medium-high to high heat. Let sear for 2-3 minutes per side to develop a crust.