How to Grill a Tea-smoked Ribeye Steak

Grilled Ribeye Steak Recipe

Summer means it is steak season. People know ribeye steaks for their rich, buttery flavor and tender texture. A ribeye steak on the grill delivers mouthwatering juiciness and flavor.

Our tea-smoked ribeye steak recipe using lapsang souchong tea takes it to the next level with a touch of smoke.

For best results, select a high quality cut of beef. When choosing a ribeye steak, look for one that is well-marbled with fat, as this will ensure a juicy and flavorful end result. Before grilling, be sure to season the steak generously with the tea spice blend to enhance the natural flavors of the meat.

The delicious smoky flavor from the tea pairs perfectly with the rich, buttery taste of the ribeye. Enjoy this flavorful and easy-to-make dish at your next summer barbecue!

Ingredients

• 2 tablespoons lapsang souchong loose leaf tea 
• 3/4 teaspoon fine sea salt (or kosher salt)
• 1/2 teaspoon ground black pepper
• 2 bone-in rib-eye steaks (or other preferred cut of meat), each about 1 1/2 inches thick (about 2 1/2 pounds total)
• 1 tablespoon canola oil

Place tea into a spice grinder and finely grind, or use a mortar and pestle. If tea leaves are already very fine, use as is.

In a small bowl, stir together tea, salt, and pepper. 

Rub steaks all over with tea mixture and let sit at room temperature for 45 minutes.

Meanwhile, prepare a hot grill or grill pan for medium-high heat cooking. 

Rub steaks with extra virgin olive oil. 

How Long to Grill a Ribeye Steak

Sear the steaks on the grill grates for 2 to 3 minutes per side. After searing the steaks on both sides, remove from heat, and brush both sides with a drizzle more of extra virgin olive oil. This will help form the crust that adds the touch of perfection. 

Return the steaks to heat and finish cooking on both sides. Use a meat thermometer to check the internal temp for desired doneness. Grill about 8 minutes total grill time for an internal temperature of 120 to 130°F for rare, or 10 minutes with internal temperature of 130 to 135°F for a medium-rare steak. 

If using a gas grill, reduce the heat to moderately hot to hot. Or, use indirect heat with gas, charcoal, or wood-fired grills and move the steaks to the warm side of the grill. 

Remove the steaks from the grill and transfer to a cutting board and let the steaks rest for 10 minutes, then slice and serve.

You can also use the reverse sear method for grilling your ribeye. 

Reverse searing is a grilling method that enhances the flavor and aids in tenderizing the meat. Slowly cook the meat at a low heat before finishing it with a high-temperature sear. This technique provides greater control over the steak's level of cooking.

Reverse searing will yield a soft, uniformly cooked inside with a caramelized exterior. It's particularly beneficial for thick cuts of steak, as it stops the exterior from being overcooked or charred.

You can substitute black tea for the lapsang souchong tea to reduce the smoked flavor. If you do, consider adding flavored wood chips to enhance the overall taste.

👍@wholefoods