Reverse Seared Ribeye Steaks with Garlic & Chive Compound Butter

1. Smoke the thick ribeye steaks with hickory wood at 180F grill temperature until they reach an internal temperature of 115F.
2. Remove the steaks from the grill and rest them lightly tented with foil.
3. Increase the grill temperature to 500F.
4. Sear the steaks off fast at the high temperature until they reach an internal temperature of 130F.
5. Remove the steaks and rest them for 10 minutes.
6. Top the rested steaks with smoke roasted garlic & chive compound butter before serving.
7. Enjoy!