Start off by making sure your ribeye is room temp. Leave out for about 45 mins and then apply cooking oil as a binder to the ribeye. Now season generously with kosher salt.
While the steak is seasoned with salt, fire up your smoker and set the temp to 250 degrees. I typically love using my charcoal smoker with a few chunks of hickory wood. When the temp hits 250 degrees add the steak for smoking. You are looking for an internal temperature of 115 degrees.
When your steak reaches an internal temp of 115 degrees, remove and place it on a wire rack with a baking sheet underneath. Set your grill up for searing by removing your deflector plate and adding some charcoal (if needed). Make sure you are cooking over hot active coals for best results.
At this time add your shrimp (be sure to have it deveined at this time) to a mixing bowl and add the smoked paprika, chili powder, garlic powder, salt and pepper with cooking oil. Hand mix until it is seasoned nicely.
5-8 mins after you set your grill up for searing, check it and make sure it's at searing temperatures (500-600 degrees is good). Add your steak over the direct coal and sear for 60-90 seconds per side and remove. Place back on the wire rack (this is a time where you could add some butter and let it melt onto the steak while resting, yummy) and let rest for 8-10 minutes.
Add a cast iron skillet over the coals and let heat up for about 5-6 mins. Add the soy sauce, honey, rice wine vinegar, sesame oil, sweet chili sauce, red pepper flakes and minced garlic. Be sure to stir and then add the shrimp. Let cook for 60-90 seconds and then flip them, cook an additional 60-90 seconds and then toss them in the skillet and remove.
Slice into your juicy steak and plate. Serve with the shrimp and any other sides you enjoy!
