Reverse Seared Ribeye Steak with Homemade Montréal Steak Seasoning

For the Homemade Montréal Steak Seasoning: Mix all ingredients (ancient kosher sea salt, butcher grind black pepper, granulated garlic, smoked paprika, granulated onion, dill, ground coriander, crushed red pepper flakes, dried mustard) thoroughly. Store the seasoning in an airtight container for future use on pork or beef.

For the Reverse Seared Ribeye Steak: Generously season a thick 2-inch Certified Angus Beef ribeye steak with the prepared homemade Montréal Steak Seasoning. Place the seasoned steak in a smoker set to 225F, using oak and cherry wood for flavor, and smoke until the internal temperature of the steak reaches 100F. Once smoked, transfer the steak to a 425F cast iron pan (such as a Ranger) and sear until its internal temperature reaches 120F. Remove the steak from heat and let it rest for 10 minutes before slicing and serving.