Different strokes for different folks.
The following is how I recently cooked dry aged steaks. Keep
in mind, when you smoke a whole roast, smoke is applied to the outside surface. When smoking individual steaks, smoke is applied to all surfaces of the steak, they were remarkable. Use a heavy smoke after searing for just a few minutes, believe me, it will take on smoke.
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Three 20 oz. steaks cut 1 3/4 - 2 inch thick. Five steaks were cut, two went into freezer for later use.
Salt and peppered then vac sealed with two slabs of Alder smoked, made from scratch butter.
Steaks submerged into pot of 130° water.
Pot placed into Cookshack Amerique set at 140°. Water dropped to 125°, within 1 hour it had reached 130°. The AQ temp was then lowered to 130°. The steaks were then held at 131° for an additional four hours.
Steaks after a total of 5 hours in modified sous-vide.
Applying a Super Sear in smoking hot skillet containing butter and oil.
After searing, Hickory smoke was applied using a handheld smoker. This was done just prior to halving and service.