Prep Time: 5 Minutes
Grilling Time: 6 to 8 Minutes
1 tablespoon ancho chile powder
2 teaspoons packed brown sugar
2 teaspoons kosher salt
1 teaspoon dried Mexican oregano
1 teaspoon ground black pepper
4 boneless rib eye steaks, each 8 to 10 ounces and about 1 inch thick, trimmed of excess fat
Extra-virgin olive oil
- Prepare the grill for direct cooking over high heat (450° to 550° F).
- In a small bowl mix the rub ingredients.
- Lightly coat the steaks on both sides with oil and season evenly with the rub. Allow the steaks to stand at room temperature for 15 to 30 minutes before grilling.
- Brush the cooking grates clean. Grill the steaks over direct high heat, with the lid closed as much as possible, until cooked to your desired doneness, 6 to 8 minutes for medium rare, turning once (if flare-ups occur, move the steaks temporarily over indirect heat). Remove from the grill and let rest for 3 to 5 minutes. Serve warm.
(Recipe courtesy of Weber Grill)