Smokey Rotisserie Blackened Ribeye Steak
Heat grill. Cut the beef into smaller steaks, approximately 8 to 10 slices. Season with salt and pepper and Smokey Rotisserie blend, rubbing seasonings into surface of steak. Grill both sides of steak to about medium and serve.
2006, Robert Irvine, All Rights Reserved
Recipe courtesy of Robert Irvine