Star off by preheating your grill for direct searing. While the grill is heating up, apply olive oil on the ribeye steaks and then season with salt and pepper. From here, let the steaks sit for about 15-20 minutes prior to grilling.
Sear the steaks off on each side for about 90 seconds per side, basically a nice solid crust. Remove from the grill and place on a sheet pan and set your smoker up for smoking indirectly with apple wood chunks, at about 275 degrees F.
Once the smoker has set, add the steaks and smoke till 110 degrees F internally. While it is smoking make the garlic herb parmesan crust by adding all of these ingredients into a medium mixing bowl: rosemary, thyme, parsley, shallot, red pepper flakes, kosher salt, pepper, grated parmesan cheese, panko crumbs and olive oil. Mix with a fork until it is combined nicely, it will sorta feel like sand.
The steaks should be 110 degrees F internally and at this point spread a uniform layer of the crust mixture on the ribeye steak and close the lid. Smoke the steak until it reaches an internal temperature of 128 degrees F.
Remove from the grill and place on a sheet pan and cover with aluminum foil. Rest for 10-12 minutes.
Slice and serve!
