From Sonia of Louisiana
Spicy Rubbed Ribeyes with
Blue Cheese Topping
Makes enough for 4-6 Ribeye Steaks
1 T. Cayenne Pepper
2 T. Brown Sugar
2 T. Seasoned Salt
1 T. Coarsely Ground Black Pepper
1 T. Cumin Powder
2 T. Parsley Flakes
1 T. Dry Mustard
1 tsp. Onion Powder
2 tsp. Garlic Powder
1 tsp. Salt
Topping for Steak:
1 Stick soft Butter
2 Cloves of Garlic Smashed
1/2 C. Maytag Blue Cheese
Mix all spices together. Dredge both sides
of steak in rub; refrigerate 2 hours. Meanwhile,
combine ingredients for topping; refrigerate
until time to use. Remove steaks from
refrigerator to bring to room temperature before
grilling. Grill to desired doneness. Serve chilled
topping alongside steaks (top each with 1-2 T.
topping mix).
