Dry Aged -> Smoker -> Seared

My current grilling process has become as follows:

Dry age for 12hrs. This helps build a pellicle on the outside of the steak, which helps retain moisture. I usually do this by putting it in the fridge on a wire rack and a fan going.

Smoke at 220° F until steak is at 120° F. This gives the steak a smokey flavor and also helps the steak become more tender.

Sear at 450° F for 2 minutes (30 seconds each side, 4 times). This is just to give it a good crust.

And I’m never having steak any other way.