The best way I know how to make a rib eye steak is to hickory smoke it on a bbq grill. An even better method is to use a long term smoker if the meat is thick enough. However since its in the 30’s generally this works well. I was thinking of calling this a Trader Joe’s steak since I used a lot of items from there, however there may be some copyright issues with using that name. I did use a Trader Joe’s steak which is glatt kosher yet not grass-fed.
- Up to 3 ribeyes or more if you use a larger pan
- Trader Joes’s South African Smoke
- Vinegar (rice in this case, apple cider would work too)
- Olive oil (use can use melted coconut oil if you can keep it warm for 20 minutes)
- Trader Joe’s Smoked Sea Salt
- Liquid smoke hickory flavor
- Ground Nutmeg
- Mix all ingredients except for steaks in a small bowl. Its best to taste test the rub to make adjustments if needed.
- Line a pan with alluminum foil and lay down the 3 washed off steaks on the pan.
- Apply wet rub with brush to the top of the steak
- Broil steaks at 500*F for 10-12 minute for the top.
- Take out and flip the steaks.
- Apply the wet rub on the other side of the steak
- Broil steaks at 500*F for 10-12 minute for the bottom that is now the top side.
- Remove steaks and let sit for 5-10 minutes to let the steaks redden. The juices will redistribute better and keep it juicy.
- Enjoy. If you need to reheat the steaks for some reason. I like to use about 5-10 minutes in an oven at 400*F