2 beef Ribeye Steaks (about 1 pound)
Rub:
2 teaspoons sweet paprika
1-1/2 teaspoons dried thyme leaves
1 teaspoon garlic powder
1 teaspoon onion powder
½ teaspoon salt (optional)
½ teaspoon pepper
- Combine Rub ingredients; press evenly onto beef Ribeye Steaks.
Cook’s Tip: Beef Top Sirloin, Top Loin (Strip) or Tenderloin Steaks, cut 1 inch thick; or 2 pounds beef Porterhouse or T-bone steaks, cut 1 inch thick may be used. - Place steak(s) on grid over medium, ash-covered coals or over medium heat on preheated gas grill. Grill according to the chart for medium rare (145°F) to medium (160°F) doneness, turning occasionally.
