Take your steaks out of the fridge and let them rest at room temperature for about 20 to 30 minutes before cooking.
Brush the steaks with oil and generously season with kosher salt, and pepper, on both sides.
Preheat your Griddle to high heat. To check if your temperature is good, drip some water on it. It should evaporate almost instantly. You can also use an infrared thermometer and watch for a target temperature of 400-450 Fahrenheit.
When your griddle is hot enough, sear your meat for 1 minute per side to get a nice crusty outside.
Once the searing is done, lower your griddle temperature to medium and place the woodchips directly on it. Light them with a torch, then place the meat around the chips and cover with a dome.
After 5 minutes, check the internal temperature and light up the chips again. The best range of temperatures, for a perfect medium-rare, should be between 125 and 130 degrees Fahrenheit.
Once reached, take the filets off the griddle and let them rest for 5-7 minutes before cutting and serving.
Serve with vegetables and bread.