Rub the nondairy butter into the steak. Season with salt, pepper and garlic powder.

Seal tightly and refrigerate for 24–48 hours.

When you’re ready to cook the steak, remove it from the fridge and let it come to room temperature, about one to two hours.

Preheat grill with lump charcoal until the charcoal is fully white/gray.

Make sure the grill is clean and grease it with grill spray. Once it’s hot, place steak on the grill. (The flames will jump up.) Sear each side for 30–60 seconds.

Close the lid and let the smoke from the lump charcoal do its magic. After five minutes, check the internal temperature with a meat thermometer (130–135 degrees Fahrenheit for medium-rare, 140–145 degrees Fahrenheit for medium, 150–155 degrees Fahrenheit for medium well-done). Keep in mind that the temperature will rise about five degrees Fahrenheit after the steak is removed from the grill.

Season with salt and pepper again. Let it rest at least 20 minutes, then cut against the grain and serve with garlic mayo, barbecue sauce or other sauce of your choice.

Preheat smoker to 200 degrees Fahrenheit with hickory wood. Place a drip pan with a bit of water in the smoker to catch any drips and keep the air moist.

Place the steak in the smoker and cook for two hours, or about one hour per pound of meat. Once an hour, check the water level in the drip pan and add as needed. Cook until the internal temperature reaches 130–135 degrees Fahrenheit for medium-rare, 140–145 degrees Fahrenheit for medium, or 150–155 degrees Fahrenheit for medium well-done). Keep in mind that the temperature will rise about five degrees Fahrenheit after the steak comes out of the smoker.

Preheat grill to 400 degrees Fahrenheit. Transfer steak from the smoker to the grill and sear one minute per side. (Alternatively, you can sear it on the stove over high heat for one to two minutes.)