Poor Man's Ribeye with Steak Beautiful

Let the steaks rest to room temp if they've been refrigerated. Lightly drizzle and rub the steaks on both sides with a thin layer of olive oil while gently massaging the Hickory Rub into the meat.

Warm up your smoker/grill with indirect/offset fire. Get the fire up to a point where you'd normally smoke meats but not too hot — aim for 225°F to 250°F. Place the meat on the surface and slow smoke until the internal temp reaches 125°F.

While the steaks smoke, smash and chop the garlic clove. Mix it into 1/4 stick of room-temperature butter until you have a consistent garlic compound butter ready for plating.

Once the steaks hit 125°F internal, remove them and let them rest. Stoke the fire (or heat a cast-iron pan) to at least 375°F for searing.

Sear the steaks for no more than 2 minutes per side. Plate with a dollop of compound garlic butter and serve with your choice of salad, potato, or steamed veggies.