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Aug 15, 2002 Makes 6 Servings Prep: 5 minutes Refrigerate: 1 Hour Grill: About 10 Minutes Dry Rub: 3 tablespoon Sweet Paprika 1 tablespoon Chili Powder 2 teaspoons Dark-Brown Sugar 1 teaspoon Ground Cummin 1 teaspoon Garlic Salt 1 teaspoon Dry Mustard 1 teaspoon Dried Basil 1/2 teaspoon Salt 1/2 teaspoon Onion Powder 1/4 teaspoon Cayenne Pepper 1/4 teaspoon Dried Thyme Steaks: 6 Boneless Rib Eye Steaks, 1/2 inch thick (2 1/4 to 2 1/2 pounds, total) 1) Dry Rub: In a small bowl, mix paprika, chili powder, sugar, cummin, garlic salt, dry mustard, basil, salt, onion powder, cayenne and thyme. 2) Steaks: Rub 1 tablespoon rub over each side of steaks. Place in glass baking dish; cover with plastic wrap. Refrigerate at least 1 hour or up to 4 hours. Save extra rub in a plastic bag or glass jar at room temperature. 3) Prepare outdoor grill with hot coals or heat gas grill to high. Lightly brush the grill grid with vegetable oil.(Or cook using oven method, below.) 4) Grill steaks, covered, for 3 to 5 minutes on each side or until internal temperature registers 145 degrees for medium-rare. Let steaks stand in warm place for 5 minutes. Serve with a tomato and cucumber salad. Oven Method: Heat broiler. Coat broiler-pan rack with cooking spray. Place trucks on rack in pan. Broil 4 to 6 inches from heat for about 3 minutes on each side or until internal temperature registers 145 degrees. ------------ Teresa Cook is the official "home" columnist for Useless-Knowledge.com. Teresa is a 25 year old homemaker who lives in Idaho. She is married and has two children. Email Teresa: tdcook92@hotmail.com ------------ |
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