My favorite steak, the Wagyu ribeye cap

Our recipe:
Season steak liberally with kosher salt and hold on a wire rack in the refrigerator, uncovered, overnight. This is a dry brine.
Next day, set up your Kamado Joe for indirect heat at 200-250F with 1-2 oak wood chunks and smoke beef until thermometer placed in the deepest part of the steak reads 120F.
Remove steak from heat and rub with beef tallow.
Reconfigure Kamado Joe for high, direct heat by removing the deflector plate and opening all vents until stabilized at 700-900F.
Sear steaks for 1-1.5 minutes/side and rest for 5 minutes with truffle butter.