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Recipe: Sizzling Spicy Rib-Eye Steaks with Peppery Dry Rub

Main Dishes - Beef and Other Meats
SIZZLING SPICY RIB-EYE STEAKS

6 (12- to 14-ounce) boneless rib-eye steaks, each about 1 1/2 inches thick
2 tablespoons Peppery Dry Rub (recipe follows)
1 teaspoon chipotle chili powder) (or other chili powder)
3 tablespoons olive oil
Vegetable oil cooking spray

Trim outer fat from steaks, or ask butcher to do so.

In a small mixing bowl, blend Peppery Dry Rub with chipotle or chili powder. Place steaks in a single layer in a shallow glass or ceramic dish and rub on both sides with oil. Rub chili mixture thoroughly over steaks. Cover and set aside at room temperature 15 to 20 minutes.

Prepare a charcoal or gas grill: Lightly spray grill rack with vegetable oil cooking spray. Light coals or heating elements and let burn or heat until moderately hot to hot.

Grill steaks 10 minutes. Turn and grill 8 to 10 minutes longer for medium-rare or until cooked to desired degree of doneness. For nice-looking grill marks and even cooking, turn steaks once more just before removing from grill. Let meat rest about 5 minutes before serving.

PEPPERY DRY RUB
Makes a generous 1/2 cup

3 tablespoons chili powder
2 tablespoons freshly ground black pepper
2 tablespoons paprika
2 teaspoons crushed red pepper
1 teaspoon salt
1 clove garlic, minced.

In a glass jar or bowl, place the ingredients for the dry rub. Cover and shake to mix. Refrigerate until ready to use.

Makes 6 servings
Source: Lobel's Prime Time Grilling: Recipes and Tips From America's #1 Butchers by Stanley, Leon, Evan, Mark and David Lobel
MsgID: 171396
Shared by: Betsy at Recipelink.com
Board: Outdoor Cooking at Recipelink.com
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