From Nancy of Oklahoma
Makes enough for 2 – 8 oz. Ribeye Steaks
1 T. Sweet Paprika
2 – 1/2 tsp. Salt
1 tsp. Onion Powder
1 tsp. Garlic Powder
3/4 tsp. White Pepper
3/4 tsp. Coarse Ground Black Pepper
1/2 tsp. Ground Cayenne Pepper
1/2 tsp. Dried Thyme Leaves
1/2 tsp. Dried Oregano Leaves
1/2 tsp. Dried Chervil
1/2 tsp. Dried Coriander
Combine all ingredients, and mix well.
Sprinkle generous amount of mixture on
both sides of each steak and gently rub to
distribute evenly. Cover steaks and refrigerate
2 hours. Remove steaks from refrigerator and
bring to room temperature before grilling.
Grill steaks to desired doneness. (Excess rub
can be stored in airtight container in refrigerator
for later use).