Mike's Rib-Eyes with Award Winning Rub

RUB

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 1-1/4 inches thick, trim excess fat

Vegetable oil

DIRECTIONS

1.  (If using a charcoal grill), prepare a two zone fire for high heat using enough charcoal so that all 6 steaks can cook over direct heat.

2.  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 at room temperature for 20 -30 minutes before grilling.

3.  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, 8-10 minutes for medium rare, rotating each steak 90 degrees halfway through each side and swapping their positions as needed for even cooking.   If flare-ups occur, more the steaks, temporarily over indirect heat.  Remove from the grill and loosely tent with foil, let rest for 3-5 minutes.  Serve Warm

[ as seen in "Weber Charcoal Grilling, the art of cooking with live fire" by Jamie Purviance, recipe  by Mike McGrath ]