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Take it back to the store and exchange it for a bone-in ribeye?
Not a believer in combining the words "smoke" and "gas grill" in the same sentence, unless the phrases "you can't" and "on a" are also included.
It's a lean cut of meat. No fat to speak of. Smoking and grilling will tend to dry it out.
I'd cut it into tournedos/medallions/paillards and saute them; finish them with a sauce, maybe cream and Calvados. Don't wing it, find a recipe on-line or in a book.
JR
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