Rinse steaks and pat dry with paper towels

Dry brine the steaks by applying kosher salt across the entire meat surface, covering all sides. Top with black pepper.

Leave to dry brine for 30 minutes at room temperature

Fire up your smoker to 225°F (107°C). If you are using a charcoal grill, ensure you set up for 2-zone indirect cooking.

Place your steak on smoker racks and cook until the steak's internal temperature is 125°F (51°C) for medium-rare, about 45 minutes.

Once the sirloin has reached your desired internal temperature, take it off the smoker and preheat canola oil in a cast-iron skillet. When it’s hot, sear the steaks on the skillet. Each side will take about two minutes.

When you have a nice sear, take them off and let them rest for 10 minutes

Slice into thin strips to serve