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Prep Time: 30 Minutes Cook Time: 10 Minutes |
Ready In: 40 Minutes Servings: 4 |
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From Weber’s Big Book of Grilling Ingredients:
1 tablespoon mixed peppercorns (black, white, pink, green) |
1 teaspoon chili powder |
1 teaspoon kosher salt |
1 teaspoon light brown sugar |
1/4 teaspoon granulated garlic |
1/4 teaspoon granulated onion |
1/2 cup ketchup |
1 tablespoon worcestershire sauce |
1 tablespoon red wine vinegar |
1 tablespoon dark brown sugar |
1 teaspoon chili powder |
1 teaspoon granulated onion |
1/4 teaspoon fresh ground black pepper |
4 (3/4 lb) rib eye steaks (about 3/4 pound each and 1-1 1/4 inches thick) |
extra virgin olive oil |
Directions:
1. To make the rub: using a spice grinder or mortar and pestle, crush the peppercorns; place in a small bowl and thoroughly mix with the rest of the rub ingredients.
2. To make the sauce: in a small saucepan, whisk together all the sauce ingredients with 1/4 water; simmer over low heat for about 10 minutes, stirring occasionally, to allow the sugar to fully dissolve and all of the flavors to blend; set aside while you grill the steaks.
3. Allow steaks to stand a room temperature for 20-30 minutes before grilling.
4. Press the rub into both sides of the steaks; lightly brush or spray both sides of the steaks with the olive oil.
5. Grill over direct high heat until the internal temperature reaches 145° for medium rare, 8-10 minutes, turning once halfway through grilling time.
6. Remove from the grill and allow to rest for about 5 minutes.
7. Serve warm with the sauce on the side.
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