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Rack the steaks over a half sheet pan and season liberally on both sides with kosher salt.
Move the steaks into the fridge and leave uncovered for 12 hours, adding a fan for better drying.
Load a hunk of hickory into an electric smoker and set it to 200 degrees Fahrenheit.
Insert a remote probe thermometer into the side of the steaks, aiming for the center.
Smoke the steaks until the internal temperature reaches 120 degrees, about 1 hour.
Let the steaks rest while heating a heavy carbon steel griddle or cast iron skillets on high heat for 5 minutes.
Lightly lubricate the steaks with a neutral cooking oil.
Sear the steaks for a total of 2 minutes (for medium-rare) or 3 minutes (for medium), in 30-45 second doses, moving them around to get a better sear.