TEXAS STRIP STEAKS
- 4 (16-oz.) beef strip steaks - 1 1/2 inches thick
- 4 tsp. Texas Meat Rub
Sprinkle steaks with Texas Meat Rub, and let stand at room temperature 1 hour. Light 1 side of grill, Heating to 400 to 500 degrees (high) heat; leave other side unlit. Place steaks over lit side, and grill without grill lid, 2 minutes on each side. Transfer steaks to unlit side. Grill, covered with grill lid, 15 to 20 minutes (medium-rare) or until desired degree of doneness. Remove steaks from grill; let stand 3 minutes before serving.
2 tsp. salt and 2 tsp. freshly ground black pepper may be substituted for Texas Meat Rub.
TEXAS MEAT RUB
- 1/4 cup table salt
- 1/4 cup ancho chile powder
- 1/4 cup garlic powder
- 1/4 cup onion powder
- 1/4 cup seasoned salt
- 1/4 cup freshly ground black pepper
- 2 tbls. papricka
Stir all together until well blended. Store in an airtight container up to 1 year. Makes 1 2/3 cup