BOTG Caveman Steaks

by Bros Grill

  • 6 tbsp Sweet Mamba or In the Heat of the Spice
  • 2 (22 to 24-ounce) bone-in rib-eye steaks

Marinade

Rub the outside of each steak generously with the rub. Wrap each steak in plastic wrap and refrigerate for at least 24 hours, 2 to 3 days is better. This will make the steak taste like it has been aged.

Cook

Preheat a gas or charcoal grill.

Brush and oil the grill to loosen and remove any crud.

Remove the steaks from the refrigerator about 20 to 30 minutes before cooking.

Right before cooking remove the plastic wrap and lightly oil 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 on the bias across the grain.

Transfer the steaks to a cutting board or platter, tent loosely with foil and let rest 5 minutes before slicing.
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