I have seen a couple of threads about this, but just thought I would pass on what I learned today. I saw a cooking show that was about cooking a steak without drying it out. This chef recommended rubbing the steak and then baking in a 275F oven until it reaches about 100F internal temp. Then sear the steaks in a pan or grill. Steaks sear quickly after baking. When I saw the show, all I could think about was how similar the temps were to the temps in my smoker. According to the chef that I saw, steaks that are first smoked and then seared should turn out perfectly. I have some 3/4 inch strip steaks that I am going to experiment with soon. I will post pics when I do. I think that I could smoke the steaks until 115-120F before searing. My wife likes a more well done steak and maybe this will help make her well done steak juicier.