A few years ago I invested in putting in a gas grill complete with gas line. When you are a klutz like me, you don't want to mess with propane tanks. That makes it simple no matter what the weather to fire up the grill.
This recipe from the "Desperation Diner" feature in the Akron Beacon Journal ran in April of 2005. I splurge on having the rib-eyes fresh cut at the West Side Market from one of the great butchers there. Since it calls for a thin cut watch the temperature on the grill. Mine tends to run hot so I kept it a little lower than the recipe specifies.
Enjoy.
Spicy Rubbed Rib-Eyes
1 tsp. garlic powder
1 tsp. onion powder
1 tsp. chili powder
1/2 tsp. ground cumin
Salt to taste
4 boneless rib-eye beef steaks (each about 1/2-ich thick and about 5 oz.), defrosted if frozen
Prepare a gas grill according to manufacturer's instructions. Preheat the grill to high.
Combine the garlic, onion and chili powders with the cumin in a small bowl. Sprinkle salt to taste on both sides of each steak. Place a scant teaspoon of the seasoning mix on just 1 side of each steak, then rub the spices into the meat with your fingertips.
Place the steaks on the grill (spiced side down) and grill to the desired doneness. For steaks done to medium, grill them, covered, for 3 minutes on the first side. Turn and grill, uncovered 2 minutes on the second side. For medium rare, cook 2 minutes on each side.
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