A spicy homemade chili paste brings the heat to this classic cut of steak and a 45-minute smoke sesh infuses these rib eyes with pure wood-fired flavor.
4 (10-12 oz) rib-eye steaks
2 Clove garlic, minced
1 Teaspoon salt
2 Tablespoon chili powder
2 Tablespoon Worcestershire sauce
2 Tablespoon extra-virgin olive oil
1 Teaspoon brown sugar, packed
1 Teaspoon ground cumin
4 (10-12 oz) rib-eye steaks
2 Clove garlic, minced
1 Teaspoon salt
2 Tablespoon chili powder
2 Tablespoon Worcestershire sauce
2 Tablespoon extra-virgin olive oil
1 Teaspoon brown sugar, packed
1 Teaspoon ground cumin