Smokey Rotisserie Blackened Ribeye Steak

• 3 to 4-pound rib-eye roast, bone removed
• Salt and freshly ground black pepper
• Irvine Spices Smokey Rotisserie blend seasoning, to taste

1. Heat grill.
2. Cut the beef into smaller steaks, approximately 8 to 10 slices.
3. Season with salt and pepper and Smokey Rotisserie blend, rubbing seasonings into surface of steak.
4. Grill both sides of steak to about medium and serve.

salt, smokey rotisserie

Taken from www.foodnetwork.com/recipes/robert-irvine/smokey-rotisserie-blackened-ribeye-steak-recipe.html (may not work)