Preheat the pellet grill to 185°F (85°C) for smoking.

Season the 2 bavette steaks with sea salt and cracked black pepper on both sides.

Smoke the seasoned steaks at 185°F (85°C) for 35 to 40 minutes.

Cook 1 cup of dry Israeli couscous in the saucepan according to its package directions.

Transfer the cooked couscous to the mixing bowl and toss it with 2 tablespoons olive oil and the lemon juice.

Season the couscous mixture with a pinch of sea salt and cracked black pepper.

Slice 1/2 English cucumber, slice the scallions, and finely chop the fresh mint and parsley.

Grill the 2 ears of corn until lightly charred, then shave the kernels from the cobs.

Add cucumber, corn kernels, scallions, 2 tablespoons mint, and feta cheese to the couscous.

Mix the couscous salad until the vegetables, herbs, and feta are evenly distributed.

Heat the skillet over medium-high heat and add the remaining 2 tablespoons olive oil.

Sear the smoked steaks in the hot skillet for 3 to 4 minutes on the first side.

Flip the steaks and add 2 tablespoons butter to the skillet.

Baste and turn the steaks in the melted butter until crusted and the center reaches 130°F (54°C) for medium-rare.

Transfer the steaks to a cutting board and rest them for at least 10 minutes.

Slice the rested steaks thinly against the grain.

Serve sliced steak with the couscous salad, then garnish with extra mint, parsley, and an extra squeeze of lemon juice.