Malcom Reed’s Balsamic Ribeye


16oz Ribeye Steak

1 cup Balsamic Marinade

1 Tablespoon Killer Hogs Steak Rub


1.Place ribeye steak in ziplock bag and pour in marinade. Place in refrigerator for 1 hour.

2.Prepare pellet smoker for high heat cooking at 450-500 degrees using Royal Oak 100% Charcoal pellets.

3.Remove steak from marinade and drain excess moisture. Season on both sides with Killer Hogs steak rub.

4.Place steak on the grill and cook for 4 minutes on each side or until internal temperature reaches 125-130 degrees. (Continue to cook if higher degree of doneness is desired).

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