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Tea-smoked Ribeye Steak

Tea-smoked Ribeye Steak

  • 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 30 minutes.

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

Rub steaks with oil. 

Grill steaks, flipping halfway through, about 10 minutes total for medium-rare. 

Transfer steaks 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)



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