i find this web site and i like to be able to see if some one could help copy the way this guy cook his steak
this the web site http://www.gardnersbarbecue.com/smoked_ribeye.html
Hickory Smoked Ribeye Beefsteaks
A PRODUCT OF FRANKLIN COUNTY, VIRGINIA
Forget everything that you know about fine beef. Then let your imagination go wild. Pick your wine and get ready for the best steak you've ever tasted. I offer only Ribeyes because I believe them to be without question the best cut of beef for open fire cooking and these ribeyes are especially well suited for smoking because I cut them 1.5 to 2 inches thick depending on the marbling. Most aficionados of fine beef prefer to enjoy their favorite cut rare. Hickory smoking however, adds a new dimension to beef and for that reason I offer my smoked ribeyes only in thick cuts and only medium rare. Any less and the beauty of fine smoking is lost. Perfect smoking of Ribeyes of this quality require extremely close attention and care. They must be handled gently and allowed to cook over low, even heat and heavy smoke. As with every selection, I spice these ribeyes and roll them in my unique blend of pepper. These ribeyes are also rubbed lightly with garlic. Then they are placed over the glowing hickory coals, slow smoked, and flipped as often as necessary to insure the perfectly even golden red hickory finish.
When medium rare has been achieved the steaks are removed from the smoker and allowed to cool before wrapping so as not to move beyond medium-rare. Then, they are double wrapped individually in heavy foil and quick-frozen.
I'll put it to you this way; these ribeye steaks will be the best tasting piece of beef that you will taste in your lifetime. One try, and nothing else will ever compare.
as you can see i could use a little help