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.

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.

Joseph Lareau II
Gig Harbor, WA

Ingredients:
1 16 oz Kansas City strip steak
1 teaspoon kosher salt
1 tablespoon cracked black pepper
1 teaspoon kosher salt
1 clove garlic crushed
butter

Directions:
Mix pepper, salt, and garlic in small bowl. 
Rub on steak, I mean REALLY rub it in on all sides. 
Place on wire rack to rest while you start the coals. 
Go start the coals.  When coals are ready, grill steak
over indirect heat until cooked to your liking.  Move
steak to plate, place one tablespoon butter on top of
steak and let it rest for five minutes.  ENJOY.