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).

From Michele in Connecticut:
Chipotle Cowboy Steak Rub
Makes enough rub for 4 steaks

2 T. Ground Coffee Beans
2 T. Ground Black Pepper
1 1/2 tsp. Kosher Salt
3/4 tsp. Chipotle Seasoning

Preheat broiler.  Place ground coffee
on a sheet of aluminum foil, and
place approx. 6 inches below heat.
Broil for approx 30-40 seconds,
shaking slightly every 10 seconds
or when you see smoke.  Mix roasted
coffee with remaining ingredients.
Apply rub to steaks and grill as desired

From Tamika in Kentucky:
Bombay Rub
Makes enough rub for
4  T-Bone Steaks

1 T. Seasoned Salt
1 tsp. Black Pepper
2 tsp. Chili Powder
2 tsp. Garlic Powder
1 tsp. Nutmeg
1 tsp. Cinnamon
1 T. Brown Sugar
2 tsp. Paprika
4 1/2 tsp. Fresh Chopped Rosemary

In a small bowl, combine all ingredients.
Pierce meat with fork.  Rub generous
amount of Bombay into meat.  Refrigerate
overnight.  Cook as desired.