Grilled Smoked Tea Rib-Eye Steaks
Serves 4
Time 1 hr
Lapsang souchong is a smoked black tea that lends powerful fragrance to these grilled steaks.
Special Diets:
Ingredients
- 4 lapsang souchong tea bags or 2 tablespoons loose tea leaves
- 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
Method
Empty contents of tea bags 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.
Nutritional Info:
Per serving: 360 calories (130 from fat), 15g total fat, 4.5g saturated fat, 175mg cholesterol, 560mg sodium, 0g carbohydrates (0g dietary fiber, 0g sugar), 55g protein.
Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information.
See our Terms of Service.
See our Terms of Service.
Ingredients
- 4 lapsang souchong tea bags or 2 tablespoons loose tea leaves
- 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