- 1 Tbsp crushed peppercorn
- 1 tsp + 1 tsp. chili powder
- 1 tsp kosher salt
- 1 tsp light brown sugar
- 1/4 tsp garlic powder
- 1/4 tsp + 1 tsp onion powder
- 1/2 cup ketchup
- 1 Tbsp Worcestershire sauce
- 1 Tbsp red wine vinegar
- 1 Tbsp dark brown sugar
- 1/4 tsp pepper
- 1/4 cup water
- 4 (3/4 lb) rib eye steaks (1 inch thick)
- Olive oil
Let the steaks stand at room temperature 30 minutes prior to grilling.
Combine peppercorns, 1 tsp chili powder, salt, light brown sugar, garlic powder and 1/4 tsp onion powder in a mixing bowl.
Brush both sides of each steak with olive oil.
Press the seasoning mix into both sides of each steak.
Grill steaks over high heat for 12 minutes, turning once.
Let steaks rest 10 minutes before serving.
Gravy/dipping sauce instructions:
Combine ketchup, Worcestershire sauce, wine vinegar, dark brown sugar, 1 tsp chili powder, 1 tsp onion powder, pepper and water in a saucepan.
Simmer for 10 minutes over low heat, stirring constantly to dissolve brown sugar.
Pour over the steaks or serve on the side as a dipping sauce.
Tip: If using regular table salt instead of kosher salt, reduce the amount to 1/2 tsp.