Steak Enthusiast

Lillian Kayte Julow
Gainesville, FL

Ingredients:
3 tablespoons spanish paprika
1 tablespoon cumin seeds, ground
1 tablespoon mustard seeds, ground
2 teaspoons fennel seeds, ground
2 teaspoons coarsley ground black pepper
2 teaspoons kosher salt
2 (16-ounce) Boneless Ribeye
Canola oil

Directions:
Combine spices in a spice or coffee grinder
and grind into a powder.  Season the steaks
on both sides with more salt and pepper.  Rub
one side only of each steak with the rub and
drizzle with oil.  Place on the grill, rub side
down and grill until slightly charred and a crust
has formed, 2 to 3 minutes.  Turn the steak over
and continue grilling to medium-rare doneness. 
Remove from grill and let rest 5 minutes before serving.

Shelley Baray
Temecula, CA

Ingredients:
4 ribeye steaks
1/3 cup cooking oil
1/3 cup peanut butter
2 tablespoons soy sauce
1 tablespoon curry powder
2 cloves garlic, minced
1/4 teaspoon ground red pepper
1/2 of a 6 oz can frozen limeade concentrate, thawed

Directions:
In a small mixing bowl stir together the cooking oil, peanut butter, soy sauce, curry powder, minced garlic and red pepper.  Stir in the limeade concentrate till smooth.  Brush some of the sauce over steaks then grill to your liking.  Reserve the rest of the sauce and pour over your steaks.  Enjoy!!

Bobbie Keefer
Byers, CO

Grilled Cocoa-Mocha Steak

Ingredients:
4 ribeye steaks (1 inch thick)

Cocoa Mocha Rub:
1/4 cup chili powder
1/4 cup finely ground espresso
2 tablespoons paprika
2 tablespoons brown sugar
1 tablespoon dry mustard
1 tablespoon salt
1 tablespoon ground black pepper
1 tablespoon dired cilantro
1 tablespoon dried oregano
2 teaspoons ground ginger
2 teaspoons cocoa powder

Directions:
Lay steaks out and let them come to room temperature.  Combine all of the ingredients to make the Cocoa Mocha Rub.  Rub into the steaks.  Grill steaks to desired doneness, turning once.