serves six
Ingredients
1 c liquid smoke
2 Tbsp smoked Maldon sea salt
2 Tbsp smoked black pepper
3 rib-eye steaks (preferably dry-aged), 30-40 oz each, about 2-inches thick
4 Tbsp unsalted butter, softened
Method
With a fork, pierce the steak all over on both sides. Place the steak in a shallow dish and pour on the liquid smoke. Cover, refrigerate, and marinate for 48 hours, turning the steak once.
Remove the steak from the liquid. Do not pat dry. Brush on the butter. Season both sides with the smoked salt and pepper.
Preheat a barbecue grill or stovetop grill pan. Cook the steaks, 7 to 10 minutes on each side, until medium-rare. To check for doneness, insert an instant-read thermometer into the thickest part of the meat. The temperature should read 130 to 135-degrees for medium-rare.
Transfer the steak to a cutting board. Allow to rest 10 to 12 minutes. Cut into 1-inch-thick slices and serve with a good mustard or steak sauce, if desired.