Ingredients

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

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Instructions

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