Grilled Rib-Eye Steaks with Pepper Rub (South Carolina)

The seasoning rub makes a wonderful marinade, and nothing beats the summertime taste of these flavourful grilled steaks!

1 Tbsp. garlic powder
1 Tbsp. ground paprika
2 tsp. dried ground thyme
2 tsp. dried ground oregano
1½ tsp. sea salt
1½ tsp. black pepper, freshly cracked
1 tsp. lemon pepper seasoning
1 tsp. ground cayenne pepper
1 tsp. crushed red pepper flakes
4 (8 oz) beef rib-eye steaks (1½” thick)

Combine all seasonings. Sprinkle over steaks, pressing mixture into both sides to help it adhere. Refrigerate, covered, for at least 1 hour or up to 24 hours.

Remove steaks; blot with paper towels to remove any surface moisture, taking care to leave as much garlic mixture on steaks as possible. If desired, sprinkle with additional Kosher salt.

Grill steaks, covered, turning occasionally, on a greased grill rack over medium indirect heat until a thermometer reads 110°F.

Move steaks to direct heat; continue grilling until meat reaches desired doneness (for medium-rare, a thermometer should read 135°F; medium, 140°F; medium-well, 145°F).

Let stand 5 minutes before slicing. Place on a warm serving platter; cut across grain into thick slices.

Makes 8 servings.