Malcom Reed’s Balsamic Ribeye
Ingredients
- 16oz Ribeye Steak
- 1 cup Balsamic Marinade
- 1 Tablespoon Killer Hogs Steak Rub
Equipment & Fuel
- Royal Oak® 100% Charcoal Pellets
- Wire Rack
- Pellet Smoker
- Ziplock Bag
Directions
1. Place ribeye steak in a Ziplock bag and pour in the 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 the steak from the 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).
