Spinach Artichoke Crusted Ribeyes

1: Put together the spinach artichoke mixture then set aside.

2: Pat steaks dry with paper towels then coat in olive oil and season heavy on all sides with salt, pepper, and garlic powder.

3: Smoke at 250°F (could use oven as well) until reaches ~10° shy of desired internal temperature. I pulled these off at 115°.

4: Get a large skillet going over medium-high heat and sear the steaks for a couple of minutes per side then place them on a wired rack.

5: Top with an even layer of the spinach artichoke mixture (~1/3 inch) then sprinkle on Italian breadcrumbs.

6: Pop them under the broiler for 3-5 minutes.

7: Slice them up & ENJOY!