"Mike McGrath of Woodbury, Minnesota, used this recipe to win a grilling competition at Chicago's Backyard Barbecue in 2005."
4 t coarse kosher salt
1 T coarsely ground black pepper
1 t dried oregano
1 t dried thyme
1 t paprika
1 t minced garlic
6 boneless rib-eye steaks, about 12 ounces each and 1 to 1 1/4 inches thick, trimmed of excess fat (I used sirloin steaks)
In a small bowl mix the rub ingredients.
Lightly coat the steaks with oil. Massage the rub into both sides of each steak. Let the steaks sit a room temperature for 20 to 30 minutes before grilling.
Prepare a two-zone fire for high heat (Weber's Charcoal Grilling cookbook goes into complete detail on how to build a charcoal fire and how to create the perfect temperature. High heat is 450- 550 degrees F or when you extend your palm 5 inches over the charcoal and need to pull your hand away between 2 to 4 seconds.) using enough charcoal so that all 6 steaks can cook over direct heat.
Brush the cooking grate clean.
Grill the steaks over direct high heat, with the lid closed as much as possible, until cooked to your desired doneness, 8 to 10 minutes for medium rare, rotating each steak 90 degrees halfway through each side and swapping their positions as needed temporarily over indirect heat.
Remove from the grill, tent loosely with foil, and let rest for 3 to 5 minutes. Serve warm.
Makes 6 servings
Grilling season is here as far as I am concerned. This rub is my go-to recipe when grilling steaks. It's the perfect basic rub! I grilled sirlion steaks instead of rib-eye steaks and they were excellent.