Plate cost based on yield at top
Normally we don’t pair barbecue sauce with steaks, but this smokey spicy recipe really works when you are looking for something different. If you like it smokier, let the steaks cook in the smoker longer. It pairs well with grilled vegetables or sweet summer corn.
- 4 ea 18 oz Cape Grim Ribeye steaks
- 1 ½ T Kosher Salt
- fresh ground black pepper, to taste
- 2 t sugar
- ½ t coriander
- ½ t smoked paprika
- Bulleit Bourbon BBQ Sauce
- Mix the spices together and reserve. Remove steaks from refrigerator and let come to room temp. Dry with a paper towel and season with dry rub.
- Prepare a smoker and smoke 10-15 minutes until flavorful but not cooked. Meanwhile, prepare a hot grill.
- Cook steak to desired temperature, the last two minutes, glaze with BBQ sauce on both sides. Remove from grill and let rest 10 minutes.
- Slice steak and transfer to a platter, serve with remaining sauce