From Mary in Michigan
3 Little Peppers Steak Rub
Makes enough for 4 – 6 Steaks

4 tsp. Garlic Powder
4 tsp. Onion Powder
4 tsp. Cumin
4 tsp. Salt
4 tsp. Dry Mustard
4 tsp. Paprika
2 tsp. White Pepper
2 tsp. Cayenne Pepper
1 tsp. Black Pepper

Combine all ingredients, mixing well.
Apply rub all over steaks, working well
into surface.  Grill or broil steak
to desired doneness.

From Margo of Washington
Toasted Cocoa and Chile Rub
Makes enough for 4 Filets Mignon

2 T. Cocoa Powder
1 T. Chile Powder
2 T. Brown Sugar
2 tsp. Salt
1/4 tsp. Freshly Ground Pepper

Combine all ingredients and mix thoroughly. 
Coat both sides of each steak with rub.  
Refrigerate covered for 1 hour.  Remove
steaks from refrigerator and bring to
room temperature before cooking. Grill for a
total of about 15 minutes, turning steaks
halfway through cooking time.

From Michael of California
Bombay-Style Dry Rub
Makes enough for 4 Porterhouse Steaks

8 T. Coriander Seeds
8 T. Cumin Seeds
8 tsp. Fennel Seeds
8 tsp. Cardamom Pods
1 – 2” Piece of Cinnamon Stick, Broken into Small Pieces
8 tsp. Whole Cloves
4 tsp. Black Peppercorns
4 T. Ground Ginger
4 tsp. Nutmeg, Grated
4 T. Ground Aleppo Peppers
8 T. Kosher Salt

Toast the coriander seeds, cumin seeds,
fennel seeds, cardamom pods, cinnamon
stick, cloves, and peppercorns in a medium,
heavy skillet over medium-low heat for
5 minutes.  Transfer the mixture to a spice
mill.  Add the ginger, nutmeg, aleppo peppers,
and salt to the spice mill.  Grind until well
combined (if necessary, do separate batches in
the spice mill).  Apply rub to both sides of steaks;
grill to desired doneness.