• Pat both sides of the steak with paper towels to remove excess moisture. Place on a baking sheet top with a cookie rack.
• Season steak with salt. Make sure the salt is evenly distributed all over the steak.
• Place the seasoned steaks on a wire rack set over a baking sheet. This allows air circulation and helps the steaks dry out further in the refrigerator.
• Place the baking sheet with the steaks in the fridge, uncovered, and let them dry brine for at least 2-3 hours (for best results, let it season overnight).
• When ready to cook, remove the steaks from the refrigerator, season with pepper and steak seasoning if desired, and let them come to room temperature for about 30 minutes.
• Proceed with grilling or smoking the steak.

Seasoned Steak

• In a small bowl, mix the smoked paprika, onion powder, garlic powder, dried thyme, dried rosemary, black pepper, ground mustard, ground cumin, brown sugar, and red pepper flakes.
• Rub the spice mixture onto both sides of the steaks, covering every inch with the spice mixture. Let the steaks sit at room temperature for about 30 minutes to absorb the flavors, if time permits.

Pellet Grilled

• Prepare the pellet grill smoker according to the manufacturer's instructions, and preheat to 225-250°F (107-120℃).
• Place the steak directly on smoker grates and smoke for 75-90 minutes, or until the steak's internal temperature reaches 110-115°F (43-46℃). Remove the steak from the smoker and set aside. Increase the temperature to medium-high (450-500°F/232-260℃). Alternatively, skip this step and let it smoke until it reaches the desired temperature.
• Sear the steak for 2-3 minutes on each side or until it develops good grill marks and sears on the outside. Or desired doneness has been reached.
• Let it rest for 10-15 minutes for the juices to redistribute throughout the steak. Slice against the grain and serve with your favorite sides (or use for tacos).