INGREDIENTS

Filling:
- 2 Ribeye Steaks, at least 1.25 inches thick, prefer 1.5 inches
- Salt to taste
- Pepper to taste
- 1 tablespoon butter

- Garlic cloves

- Rosemary
- Substitution: You can also use your favorite seasoning, but salt, pepper and garlic never fail

Equipment:
- Gas Grill - a 3 to 4 burner model preferred

- Smoking Tube or Smoker box

- B&B Hickory Pellets or Chips

- Starter and lighter

- Tongs

- Cutting Board

- Sharp Knife

- Pans for Raw and Cooked steaks

- Insta Read Thermometer

INSTRUCTIONS

1. If you can season your steak several hours or more, that is preferred, but at a minimum season steak before you start setting up the grill and leave out to get to room temp (about 30 min). 
2. Light grill and get hot and clean grates well. Once grill cleaned, oil grates
3. Determine a cool zone and a hot zone for your grill
4. Fill Smoker Tube or Box with desired pellets/chips - using a starter light one end
5. Place the Smoking Tube or Box on the grates on the cool side out of the way of the cooking area
6. Turn off the burners on the cool zone, on the hot zone turn the burners to a medium low (~250 dome temp)
7. Once the grill is ready, place your steak on the cool side, if you have an oven type thermometer, put it in the meat and watch for internal temp to get about 10 degrees below your target temp
8. Pull Meat off and put aside to rest for 10 minutes, Turn burners up to medium high/high.
9. Take Smoking Tube or Box off grill
10. Melt butter, garlic and rosemary in a saucepan
11. Once grill is hot, place steaks over the direct heat for 2 minutes, then flip at 1 minute start checking internal temp, pull at desired temp, put rosemary garlic butter on top of each steak, cover and let rest for 10 minutes