Steak Enthusiast

From Nancy of Oklahoma
Roarin’ Rub
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).

From Etheridge in Indiana
EJ’s Steak Rub
Makes enough for 4 to 6 (4 oz.) Ribeyes

4 T. Granulated Garlic
3 T. Paprika
4 T. Coarse Ground Black Pepper
2 T. Salt
1 T. White Pepper
3 T. Seasoned Salt
3 T. Cornstarch
1/4 C. Hickory Smoke Seasoning

Combine all ingredients well.  Sprinkle
1 tsp. per side on each ribeye.  Grill
to desired doneness.

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).