Rub the olive oil on the Ribeye and then cover with grewV Signature Blend. Place steak in a sealable bag or food sealer vacuum pack and leave in the fridge overnight. Cure for a longer period of time if you want a more intense flavour.
To cook, wrap and seal the steak in foil and cook at a low temperature of 200°F or 93°C until the meat reaches an internal temperature of 125°F or 52°C.
Drain and save any juices (for making gravy or as an au jus) and remove from the foil. Sear both sides on a very hot griddle or BBQ to the desired finishing temperature.
grewV tip: Ribeye is a favourite choice for grilling, but leaner cuts work with this marinade, too. Think of top sirloin, top loin, flank and top blade steaks, or prime rib.