Gave the steaks a light drizzle of some garlic flavored extra virgin olive oil and seasoned with Tatonka Dust.
Cold smoked the steaks on Grill Mats for an hour and a half with whiskey barrel pellets in the Yoder using the tube smoker.
Fired up the Mini Akorn using Royal Oak lump.
Grilled the steaks to an internal temp of 135º and then let them rest.
Tatonka Dust seasoned Chuck Eye plated with 9 Hour Burgundy Mushrooms, garlic toast and a twice baked potato topped with sour cream.
Thanks for looking!