Grilled Spicy Dry-Rub Steaks


Ingredients:
2 to 4 Tender Ridge® T-bone or porterhouse steaks, cut 1-inch thick (about 2 to 4 pounds) or 4 boneless top sirloin (strip) steaks, cut 1-inch thick (about 2 1/2 pounds)

Marinade
2 teaspoons salt
2 teaspoons dried oregano leaves, crushed
2 teaspoons sweet paprika
2 teaspoons dried thyme leaves, crushed
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon ground black pepper
1 teaspoon ground white pepper
1/2 teaspoon ground red pepper


Instructions:

1. 1. Combine seasoning ingredients, and press evenly onto steaks.
2. 2. Place steaks on grill over medium, ash-covered coals. Grill T-bone or porterhouse steaks, uncovered, 14 to 16 minutes (top sirloin steaks 15 to 18 minutes) for medium-rare to medium doneness, turning occasionally. Let steaks stand 5 to 8 minutes before serving.

Makes 4 servings

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