Sweet Chili-Rubbed Ribeyes
8 to 14 minutes
4 boneless beef ribeye steaks (about 2 pounds), cut 1-inch thick
1 tablespoon sugar
1 Tbsp. chili powder
2 teaspoons coarse ground black pepper
2 tsp. garlic powder
1 teaspoon salt
Combine rub ingredients in a small bowl. Sprinkle 1 to 1 1/2 teaspoons
rub over each side of steaks; press to adhere. Set steaks aside.
Heat charcoal 30 minutes until covered with a light layer of gray ash
or heat gas grill on High 10 minutes with lid closed.
Grill steaks over Medium heat (375 degree grill surface temperature) 4
to 7 minutes per side. Remove from grill when steaks reach an interna
l temperature of 140 degrees for Medium-Rare or 155 degrees for Medium
doneness. Let steaks sit 2 minutes, then serve.
No Nutritional Information Available