Grilled Smoked Tea Rib-Eye Steaks

Grilled Smoked Tea Rib-Eye Steaks

Rated:
Recipe Rating: 3.48297
Serves 4
Lapsang souchong is a smoked black tea that lends powerful fragrance to these grilled steaks.
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 expeller-pressed 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, 55g protein.
Special Diets: 

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.