Lather your steaks in oil and generously season on all sides with the Imperial Coffee Stout seasoning (or mix and season with the homemade coffee seasoning). Set them aside for 40 minutes in the fridge to dry brine.

Next, add the softened butter to a bowl along with the rest of the butter ingredients. Mix thoroughly, then add to wax paper or plastic wrap. Roll into a log and place in the fridge for 1 hour to harden.

Preheat your smoker for an indirect fire around 250F. Add some wood chips or wood chunks for added smoke flavor.

Pull your ribeyes out of the fridge and place them on the smoker to cook. Cook them until they reach 120F internal (around 50-75 minutes). Make sure to flip the steaks over halfway through to get an even cook. Once the steaks have hit temperature, pull them out and let them rest for 15 minutes.

While the steaks rest, preheat a high heat direct cooking fire around 450F. After the steaks have rested, add them to the direct heat to sear for 45-60 seconds per side. After the first flip, top them with 1-2 medallions of the Honey Chili Butter. Pull the steaks off when done and let cool for 1-2 minutes.

Slice up your steaks, serve with sweet potato fries if desired and enjoy!