Smoked and pan-seared Wagyu Denver steak (cold smoke against hot-smoke reverse sear)

Season both steaks generously on both sides and edges with Himalayan pink salt only; tap off the excess.

For the cold smoke, light a bed of charcoal and put white oak on top so it burns in open flame at the lowest possible temperature, about 80 to 100 degrees.

Cold smoke the first steak 90 minutes, held at about 100 degrees, while the second steak waits in the fridge; then refrigerate the cold-smoked steak.

Variation: hot smoke the second steak at about 250 to about 100 degrees internal, roughly 15 minutes; it was pulled at 100 to 102.

Heat a cast iron pan on a powerful burner to 400 to 425 degrees, checking with an infrared thermometer.

As the pan nears 400, add a healthy dollop of Wagyu beef tallow; at about 416, as it starts to smoke, add the cold-smoked steak and then the hot-smoked steak.

Sear and flip, monitoring internal temperature; pull the hot-smoked steak at about 122 and the cold-smoked steak at about 127, allowing for carryover cooking from the Wagyu fat.

Rest both steaks about 10 minutes, then cut.