Hi,

I got hold some pretty perfect ribeye steaks I am going to do this
weekend. I would like to get the "steakhouse flavor" more than the
"smokehouse" and wondering if I should use my Brinkman Smoke n Grill or
my good 'ol traditional gas grill. I have never used the smoker for
ribeye's, and do not even know if it's worth the trouble since the smoke
flavor isn't what I value the most in this cut of meat. I have tried dry
rubs and marinades for ribeyes, but never gotten the 100 % perfect
seasoned/grilled taste I have experienced at some top notched steak
houses. Anyone here have some advice that could put me one step closer to
perfection this time?

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