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Mike’s Rib-Eyes with Award-Winning Rub

Makes 6 servings

Prep time: 5 minutes, Grilling time: 8 to 10 minutes

Rub

• 4 teaspoons coarse kosher salt
• 1 tablespoon coarsely ground black pepper
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• 1 teaspoon paprika
• 1 teaspoon minced garlic
  
  
• 6 boneless rib-eye steaks, about 12 ounces each and 1 to 1¼ inches thick, trimmed of excess fat
  
  
• Vegetable oil

If you are using a charcoal grill, arrange 1 chimney starter of lit charcoal in a tightly packed, single layer across one-half of the charcoal grate. Use enough charcoal so that all 6 steaks can cook over direct heat. Put the cooking grate in place, close the lid, and preheat the grill to high heat. Keep all the vents open.

If you are using a gas grill, preheat your grill on high until it reaches 500°F.

In a small bowl mix the rub ingredients. Lightly coat the steaks on both sides with oil. Massage the rub into both sides of each steak. Let the steaks sit at room temperature for 20 to 30 minutes before grilling.

Brush the cooking grate clean. Grill the steaks over direct high heat (450°F to 550°F), 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 (for cross-hatch grill marks) and swapping their positions as needed for even cooking. If flare-ups occur, move the steaks temporarily over indirect heat. Remove from the grill, tent loosely with foil, and let rest for 3 to 5 minutes. Serve warm.

Tip: Mike McGrath of Woodbury, Minnesota, used this recipe to win a grilling competition at Chicago’s Backyard Barbecue competition in 2005. Mike’s rub is terrific, but his technique is as important to the flavor and tenderness of his steaks. He always lets the steaks sit at room temperature for 20 to 30 minutes before grilling. This shortens the cooking time. In the other words, the interior of each steak reaches his desired doneness faster, so there is less chance of overcooking the exterior.

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