Smoked & Grilled Cowboy Steaks SMASH OR PASS 

Smoked & Grilled Cowboy Steaks SMASH OR PASS 

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Ingredients:
4 large ribeye or chuck steaks
2 tbsp olive oil
2 tbsp kosher salt
1 tbsp black pepper
1 tbsp smoked paprika
1 tbsp garlic powder
1 tbsp onion powder
1 tsp cayenne pepper (optional for heat)
1 tbsp brown sugar (optional for a slight caramelized crust)
1 tbsp Worcestershire sauce
Wood chips (if smoking)
Instructions:
Prep the Steaks:

Pat the steaks dry with paper towels.
Rub them with olive oil and Worcestershire sauce.
Mix salt, pepper, smoked paprika, garlic powder, onion powder, cayenne, and brown sugar.
Coat the steaks evenly with the seasoning mix.
Let them sit at room temperature for 30 minutes.
Smoking Method (Low & Slow for Tenderness):

Preheat the smoker to 225°F (107°C).
Use wood chips like hickory or mesquite for extra smoky flavor.
Place the steaks on the smoker and smoke for about 1.5 to 2 hours, or until the internal temperature reaches 125°F (52°C) for medium-rare.
Sear over high heat (a grill or cast iron pan) for 1-2 minutes per side for a crust.
Rest for 10 minutes before slicing.
Grilling Method (For a Classic Charred Crust):

Preheat the grill to medium-high heat (450-500°F).
Grill the steaks for 4-6 minutes per side, depending on thickness and doneness preference.
Let them rest for 10 minutes before serving.
Serving Suggestions:

Serve with roasted potatoes, grilled vegetables, or a fresh salad.
Pair with a smoky barbecue sauce or garlic butter for extra flavor.
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