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.
