Step 1

Begin by adding all the ingredients for the steak seasoning to a bowl and mix thoroughly.

Step 2

Lather your steaks in oil and generously season on all sides. Set them aside for 40 minutes in the fridge to dry brine.

Step 3

Next, add your black garlic cloves to a bowl or food processor with 1 tbsp of neutral oil and mash into a paste.

Step 4

Add the softened butter to a bowl along with the black garlic mash and the rest of the butter ingredients (as you desire). Mix thoroughly.

Step 5

Then add to wax paper or plastic wrap. Roll into a log and place in the fridge for 1 hour to harden.

Step 6

Preheat your smoker for an indirect fire around 250F. Add some wood chips or wood chunks for added smoke flavor.

Step 7

Pull your ribeyes out of the fridge and place them on the smoker to cook.

Step 8

Cook them until they reach 120F internal (around 40-60 minutes). Make sure to flip the steaks over halfway through to get an even cook.

Step 9

Once the steaks have hit temperature, pull them out and let them rest for 10 minutes.

Step 10

While the steaks rest, preheat a high heat direct cooking fire around 450F.

Step 11

After the steaks have rested, add them to the direct heat to sear for 60 seconds per side.

Step 12

After the first flip, top them with 1-2 medallions of the Black Garlic Butter.

Step 13

Pull the steaks off when done and let cool for 1-2 minutes.

Step 14

Slice up your steaks, serve and enjoy!