Smoked Ribeye with Pecan

Ingredients

6 – 12 to 16 oz. ribeyes
Salt and Pepper
Butter
Pecan Bisquettes

Directions

– season 6 steaks with salt and pepper prior to smoking (mine sat for 2 days)
– set smoker temp to 200F
– place 2 steaks per rack and use middle 3 racks locations
– place thermometer in smallest steak and place on top rack
– using pecan wood, start cooking and smoking while the smoker heats up
– cook until internal temp (prior to tenting and searing) hits desires temp (I ran to 120F internal to get to perfect Medium Rare steak)
– pull off and tent for 10 minutes
– flash sear on 400F grill for 1 minute per side
– dress steaks with grass fed Kerrygold butter and ENJOY THE BEST STEAK EVER!!!