One of my favorite methods for cooking steaks is to smoke at 150 deg for 1-1.5hrs and then sear the outside. My steak of choice is usually bone-in ribeye but King Soopers had the NY Strips on sale for $4.99/lb so I couldn't resist. Just a little pink Himalayan sea salt, fresh crushed pepper and a little garlic powder and these puppies are set! The picture was only after 15min at 150 deg so it doesn't look like much yet but they will turn a deep mahogany red color and take on just a kiss of smoke flavor that doesn't over power the natural flavor of the meat so much as compliment it. I've got a set of GrillGrates so after the 150 deg smoke I will pull them off, plop the GrillGrates on and up the temp to 550 deg for the sear. I'll hit it for a minute or so on either side to get some epic diamond grill marks and caramelize the very outer surface for a final result that looks like it was lifted from a TV commercial and tastes even better. While I'm a big fan of the perfect done-ness of the sous vide method we're discussing in the other thread the flavor that comes from this method even if the steak isn't edge-to-edge medium rare is my personal favorite.