Ribeye Steak

I started by seasoning the ribeyes with olive oil & my steak seasoning I make consisting of salt, #10 & #16 mesh black pepper, garlic powder, season salt, raw sugar, jalapeño powder, celery seed, sumac, & arbol pepper. I cooked the steaks using a blend of lump charcoal & mesquite wood starting on the middle rack of my “Weber Smokey Mountain” smoker at 350F for the first 16 minutes of the cook, flipping once. Then I placed the steaks on the fire box right over the coals flipping the steaks every 3-4 minutes ensuring a nice crust without burning until the steaks were around 131F degrees internal temperature (how I like my ribeye cooked). The last picture is the steak with red skin mashed potatoes & red wine gravy.