1. Coat the steak on both sides liberally with the olive oil
2. Season steak on both sides with the steak spice, or salt and pepper

3. Keep the steak in the fridge overnight uncovered

4. Remove the steak one hour before cooking for the steak to get to room temperature
5. Heat up the grill to 550 degrees F
6. Add steak to the direct heat to start. Depending on the amount of char on the steak, feel free to move the steak in and out of the direct heat

7. Cook to desired doneness. It was about 6 minutes per side for medium rare

Use the Breville Smoking Gun

1. Remove the steak from the heat into a deep dish pan or a container deep enough for the steak. While the steak is resting, use the Breville smoking gun to infuse smoke flavour into the meat

2. Add hickory smoke chips to the wood chamber of the Breville Smoking Gun. Place the silicone hose under the plastic wrap with the opening above the steak (making sure the hose does not touch the steak)

3. Turn the smoking gun on high speed (double line) and ignite the wood chips. Switch to low speed (single line) until the pan is filled with smoke, then turn off the smoking gun. Let the smoke infuse for 3 mins. Make sure the plastic wrap tightly seals the pan so the smoke does not escape. Feel free to remove the hose before sealing the pan. I left my hose in while the smoke was infusing the meat

4. After the 3 minutes, remove the plastic wrap and place the steak in a dish to be served