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Drizzle both sides of the steak with soy sauce. Sprinkle both sides with the spices and rub them in to penetrate the meat.
Allow the spices to penetrate/marinate in the fridge for at least 30 minutes, up to 8 hours.
Preheat the smoker to 225 degrees.
Add the steak to the smoker. Smoke the steak for 1-2 hours or until it reaches the minimum internal temperature you are looking for. Remove the steak when it reaches the following:Rare: 118 degreesMedium-rare: 120 degreesMedium: 136 degreesMedium Well: 143 degreesWell-done: 154 degrees
Allow the steak to rest for at least 10 minutes after you remove it from the smoker and before slicing it. During this time, the meat’s juices redistribute, which helps to improve the tenderness and overall flavor of the steak.