Red Monkey Hickory Smoked Balsamic Steak
3 Rib eye steaks (1in thick)
4T Red Monkey Hickory Smoked Balsamic Seasoning
3T Giangrandi Extra Virgin Olive Oil
1T Smokin Joe's Garlic Sauce
1T coarse ground black pepper
In a re-closeable plastic bag, place the steaks, 3T Red Monkey Seasoning, 2T olive oil, garlic sauce & black pepper.
Massage the ingredients into the steaks. Marinate in the refrigerator for 15-30 min. Remove 5min before cooking.
Place a nonstick or seasoned cast iron grill pan on the stovetop for 2-3min.
Place steaks onto the hot pan & let cook for AT LEAST 3-4min without touching them
Turn steaks over and allow them to cook to desired doneness, 4-5 min for medium rare.
Remove steaks & allow them to rest on warm serving plates or cutting board for 3min.
While steak is resting, sprinkle the remaining Red Monkey Hickory Smoked Balsamic Seasoning & drizzle the rest of the Giangrandi Extra Virgin Olive Oil.
Thinly slice to be a part of bruschetta or serve each steak individually