You've probably already cooked those things, but for future reference this is how I do it.
Salt the steaks lightly at least 3 hours prior to putting them on the grill.
Season the steaks with whatever you use at the 3 hour point.
Shake out the SnS basket to get rid of any ash buildup.
Put about a dozen pieces of your favorite charcoal in your chimney and light them.
Once lit, dump them into the SnS, adjust your vents, bring the temperature up to 225.
Once at temperature, add your aromatic wood (cherry is wonderful with steak) and put the steaks on the cold side of the grill.
Smoke to 118-122 internal.
Open the lid and the lower vent, stoke the fire, and get ready to sear.
Sear each side for 2 minutes.
I use a Tip Top Temp to help keep the kettle at smoking temperature, and a BBQ Dragon to quickly stoke the fire up for searing. I also leave the steaks in the fridge until they go on.....which means they spend more time in the smoke.