Known for its rich, buttery flavor and tender texture, a ribeye steak delivers mouthwatering juiciness and flavor. Our tea-smoked ribeye steak recipe uses a lapsang souchong tea to give it a nice touch of smoke over a hot grill.
- 2 tablespoons lapsang souchong loose leaf tea
- 3/4 teaspoon fine sea salt
- 1/2 teaspoon ground black pepper
- 2 bone-in rib-eye steaks, 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 grill or grill pan for medium-high heat cooking.
Rub steaks with extra virgin olive oil.
Sear the steaks 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 cook on both sides to the desired doneness. (About 8 minutes total or an internal temperature of 120 to 130°F for rare, or 10 minutes with internal temperature of 130 to 135°F for medium-rare.) 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 rest for 10 minutes, then slice and serve.
(Note: Black tea can be substituted for the lapsang souchong tea, but it will give it less of a smoked flavor, so try adding some flavored wood chips to round out the flavor.)