Smoked Ribeye

INGREDIENTS:

Hickory wood chips	1
Ribeye steak(s)	8 oz
Garlic cloves	5
Butter	1 stick
Сanola oil	1 oz
Rosemary and or thyme root (per steak)	1
Garlic powder	1 tsp
Black pepper	1 tsp
Salt	1 tsp

INSTRUCTIONS:

• Firmly pat down the steak(s) freeing it of all moisture.
• Thoroughly season the meat on each side  with 1 tsp salt, 1 tsp black pepper and 1 tsp garlic powder.
• Set non stick pan on high on the stove and add the canola oil; place the seasoned steak when oil begins to boil.
• Add half a stick of chopped butter onto the hot pan along with the herbs and garlic cloves.
• A dark liquid will begin to form, with it base the steak on each side as it cooks for 20 min or until steak reaches 120 degrees (medium rare) or 135 degrees (medium well).
• Let steak cool for about 5 minutes; then place it in a container, insert the gun’s hose onto the container and seal with saran wrap or lid.
• Place hickory wood chips into the smoking chamber, turn on Fuma and light the chips letting the smoke cover the entire bowl.
• Turn off gun and remove hose while sealing container (make sure very little smoke escapes) and let it set for 5 minutes for maximum flavor.
• When time is up remove the plastic or lid and enjoy!

NOTE: After placing in serving bowl seal and smoke for 30 sec. and release when ready to eat for presentation (Optional).

Device: Smoking Gun