Spice rubbed Rib Eye Steaks, grilled and served over a colorful vegetable medley and fresh lime.
 
4 premium-grade, aged Rib Eye Steaks, about 1 inch thick
1 TBS dark chili powder
2 tsp fine sea salt
1/2 tsp garlic powder
1 tsp onion powder
1 tsp ground cumin
1 tsp dry oregano
1/4 tsp cayenne, to taste
lime wedges
 
Start with high grade aged steaks with great marbling for a sure-fire result. Combine the seasonings (taste and adjust if desired) and rub over steaks to taste. Cover with butcher's paper and rest at room temperature for 60-90 minutes. Preheat a direct medium grill and add soaked wood chips.
 
Clean grilling grate and mist or brush with oil. Add steaks and grill with direct smoky heat to brown on the first side before turning. Do not rush the steaks and cook attentively, flare ups can always be an issue with steak. Remove the steak from the grill just a little less cooked than you like, cover and rest for 10 minutes as the carryover cooking finishes the job.
 
Serve as a traditional steak with a squeeze of lime on a bed of , or slice and serve with corn or flour tortillas with salsa, sour cream and shredded cabbage. – Chef Michaelangelo (mick) Rosacci, www.TonysMarket.com -- www.TonyRosacciCatering.com
 
Variation: Stir frying strips of onion and colorful bell peppers in oil with pinches of salt and pepper as an accompaniment.

Chef Michaelangelo (mick) Rosacci