Brine the steak in milk

• Place the prime rib steak in a bowl and cover it completely with the whole milk.
• The lactic acid and calcium in the milk break down the muscle fibers and tenderize the meat.

Inject the steak with milk

• Draw some of the milk into the meat injector.
• Inject the milk deep into the prime rib at several points.

Season and smoke

• Remove the steak from the milk and pat it dry.
• Coat it with the maple syrup, bourbon and coffee rub, then season with salt and pepper.
• Smoke the steak until it reaches an internal temperature of 54 °C.

Sear the steak

• Sear the smoked steak in a very hot pan on all sides until deeply browned.
• Let it rest briefly, then slice and serve.