- 3 to 4-pound rib-eye roast, bone removed
- Salt and freshly ground black pepper
- Irvine Spices Smokey Rotisserie blend seasoning, to taste
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.