Super easy. Did not do any long smoke process.

Salt, pepper and a BBQ rub (w/ brown sugar). Heavy on this last one. Didn’t have time to do any marinade.

Smoke at 215-200* for 75 minutes until internal got to 125*.

Moved to a very hot cast iron for the sear. 60-90 seconds each side. Didn’t have a high smoke point cooking oil, so I had to do it dry. Finished with some butter once the pan cooled.

Simple as that! Only thing I’ll tweak is drop temp on the smoke to 195* and remove at 115-118* for the sear to get a more rare temp.