Texas Rib-Eye Steaks

From Weber’s Big Book of Grilling

• Ready In: 40 mins
• Serves: 4

Ingredients

• Rub

• 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

• Sauce

• 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

• Steaks

• 4 (3/4lb)  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 ¼ 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.