- "These farmers are our heroes, the souls of the earth and it shows in their produce. The flavour from the meat is exceptional and we have had nothing but rave reviews since moving to Dirty Clean Food." Tony Howell, Executive Chef
Smokey Joe's Texan Rib Eye
2 tbs Smokey Joe’s Texas rub per rib eye
Lightly brush steaks with olive oil.
Rub the outside of each steak generously with Smokey Joe’s Texan rub. Wrap each steak in plastic wrap and refrigerate for at least 24 hours if possible (a few hours are okay but not as good) This will make sure the flavour penetrates deep into the steak.
Remove the steaks from the refrigerator about 20 to 30 minutes before cooking and allow to come to room temperature. This will ensure a more even cooking through the steak
Preheat a gas or charcoal barbecue.
Right before cooking remove the plastic wrap and lightly oil and salt the steaks.
Place the steaks on a very hot grill to put a char on both sides of the steak. When both sides of the steak have become well charred move the steak to a cooler part of the grill to continue cooking for 6 to 7 minutes per side for medium rare.
Remove the steak from the grill and let rest in a warm spot for 7 to 8 minutes.
Cut the steak off the bone and slice across the grain to serve.
Drizzle with extra-virgin olive oil, sprinkle with sea salt and serve with crispy shoe sting potatoes