At Scout camp last week there was a Scoutmaster steak dinner, in which the steak was flavored a lot like barbeque. It was good, so I tried this idea at home successfully. Here is what I did for 2 people:
A day before I took a NY strip steak and generously sprinkled barbeque rub on the two sides. I covered it in plastic wrap and put it in the refrigerator overnight. The next day, I dried the surface of the meat under a fan. I smoked it at 190 degrees with hickory chips until the internal temperature was 130 degrees, which took about 3 hours. I rested the steak in a pan in my toaster oven set at 130 degrees. To finish the steak, I put a little oil in a cast iron skillet which I heated over medium-high heat until it was quite hot. I seared the meat for a total of about 4 minutes, flipping it every minute. After a brief rest, I cut and served it. It was quite tasty.