From Mary of Illinois
“Kicked-Up” Steak
Makes enough for
approx. 2 lbs of Sirloin steak

1 T. each of the following spices:
Black Pepper
White Pepper
Red Pepper
Dried Oregano
Salt

Mix above ingredients and rub on
both sides of a 2 pound or so sirloin steak.
Grill to desired doneness and serve.

From Andrew of Arizona
Chili Dijon Rub for Steak
Makes enough for 4 – (12 oz.) Ribeye Steaks

1/4 C. Dijon Mustard
2 T. Chili Powder
1 T. Ground Cumin
2 tsp. Dried Crushed Oregano
1 tsp. Dried Thyme
1/2 tsp. Garlic Powder
1/2 tsp. Onion Powder (optional)
1/2 tsp. Salt
1/4 tsp. Black Pepper

Prepare grill.  Measure all ingredients
into a small bowl.  Mix until a wet paste
is formed.  If the paste is too thick, add
a little water to thin it out.  (Paste should
be the consistency of wet sand).  Rub a thin
even coat of the mixture onto both sides of
each steak before grilling to desired doneness.

From Karissa in Washington
South of the Border BBQ Spice
Makes enough for 8 steaks

1 tsp. Black Peppercorns
1 tsp. Cumin Seeds
1/4 tsp. Allspice Berries
1 tsp. Dried Thyme
1/2 tsp. Cayenne
1 tsp. Paprika
1 tsp. Chili Powder
1 tsp. Mustard Powder
1 tsp. Salt
2 tsp. Brown Sugar

Grind the peppercorns, cumin and allspice
in a spice mill or with mortar and pestle.
Place all other ingredients in a bowl and
combine ground spices with them.  Dredge
steaks with rub, refrigerate for 3 hours
before grilling.  Store remainder of rub
in airtight container in refrigerator for
up to 2 weeks.