- 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)