First smoked reverse sear

First time doing a reverse sear and did it with my pellet smoker. Ribeye cap steak, just salt, black pepper and garlic powder. Smoked at 200 for about an hour until internal temps hit 117~. Then pulled and finished on a cast iron skillet with olive oil and set to medium-high heat. Pulled at around 127. I was shocked how smokey the taste was and is probably one of the best steaks I've ever made/eaten. Will def be doing more reverse sears in the future. Please ignore my messy garage in the last photo lol. Always happy for feedback or tips!