Stay safe, Sue! We're praying for all our friends that will be affected by mean-ol' Mathew!
The steak looks great! There is certainly nothing wrong with your technique, so what I'm going to say is only meant as a "tweek" to an already wonderful steak.
Let me give you a tip on the reverse-sear, that I've learned through a lot of trial and error, and getting into sous vide cooking has also helped. First, when you remove the steak from the smoker, cover it in foil and let it rest for about 20 minutes (because it's 3" thick). This gives it the appropriate rest, so the juices are re-absorbed into the meat, and it allows it to cool a bit (important for reverse-searing...reduce internal temp before you start).
Next, get the absolute hottest source you can, for the sear! If you can get your grill super-hot, do so while the steak is resting. If it's a 550°+ oven, also get it good and hot. The hotter, the better! I use the 800° sear station on my gasser, and it works fantastic.
Prep for the sear: Remove the foil from the steak, and pat it dry with paper towels. Remove as much moisture as possible from the surface of the meat. This inhibits searing because you have to cook away the moisture, and it takes longer, which increases the depth of the gray ring. Add a light coating of oil to the surface of the meat, which helps the sear.
On the grill: Put it on when the grill is piping hot, as hot as you can get it. Then, don't leave it on one side too long! I go about 30 seconds per side, and flip it. This allows each side to cool a bit. So, about 4 or 5 flips, and it's done!
In the oven: Prep it the same way, but put it on a baker's rack, over a pan (so the heat gets all the way around). It may take a little longer than 4-5 minutes, but the sear will not be deep.
What this does is give you that oh so beautiful pink from edge to edge! Like I said, just a little "tweek" to help, not that you need it, because I already know how great that steak tasted!
