1 1/2 pounds bone-in T-bone steak
Kosher salt and freshly ground black pepper
1 tablespoon canola or organic vegetable oil
Preheat your grill smoker for a half-hour before cooking, remove steak from refrigerator.
Begin to heat and light your smoker with oak wood for a great coal base. Pat steak dry and season generously with salt and pepper and other spices. Now add the Upchurch Cooking Wood™ Apricot or Pecan wood to your smoker or grill. Add your cook steak and cooked to your preference. Transfer steak to your cutting board and let it rest for 10 minutes. Cut into steak to make sure it meets your preference. Cut steak from the bone and carve meat across the grain.