I'm not a big fan of smoked reverse sear steaks.. the smokiness doesn't really add to a good cut of steak IMHO.
Smoked prime rib? Great.. but I'd just do the steak in the oven next, or over really low charcoal.. but no smoke. I've tried it a few times and the smoke flavor really just get's in the way of the great beefiness of a good steak like a porterhouse, strip or ribeye.
Absolutely disagree. Best steak I've ever had in Portland was at Podnah's when several of us here had a steak night and they smoked ribeyes and then finished them over the grill. Fabulous. Also, in Italy I had a wonderful steak which was cooked over live coals and had a great smokiness. To me, it's the best of both worlds: the juiciness of steak, the flavor of BBQ.