Ingredients:
- 2 (16 oz) ribeye steaks
- 1 Tbsp Kosher salt
- 1 Tbsp freshly ground black pepper
- 4 Tbsp Papa Jacks Steak & Chop Marinade
- 4 Tbsp butter
- 1 Tbsp minced garlic
- Soak wood chips in water for at least 1 hour before grilling.
- For the garlic butter, melt butter in saucepan, add garlic, and sauté for 1-2 minutes or until tender. Set aside.
- About 20 minutes before grilling, remove the steaks from the refrigerator and let sit, covered, at room temperature.
- Heat grill to high heat. Add wood chips to grill according to manufacturer's directions.
- Season steaks liberally with salt and pepper.
- Apply Papa Jacks Steak & Chop Marinade and distribute evenly with a pastry brush.
- Place the steaks on the grill and cook until golden brown and slightly charred, 4 to 5 minutes. Turn the steaks over and continue to grill 3 to 5 minutes for medium-rare (an internal temperature of 135 degrees F), 5 to 7 minutes for medium (140 degrees F) or 8 to 10 minutes for medium-well (150 degrees F).
- Transfer the steaks to a cutting board or platter.
- Drizzle the steaks with the garlic butter.
- Tent the steaks loosely with foil and let rest 5 minutes before slicing.