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).