Hanxter

ribeyes i usually wouldn't add anything to except pepperbut this is killer...

2 16 ounce ribeyes about 1-1/2" thick

1/2 c paprika
1/3 c salt
1/3 c fresh ground white pepper
1/3 c garlic powder
1/3 c onion powder
2-1/2 T dried thyme
2-1/2 T dried oregano
2-1/2 T fresh ground black pepper
2-1/2 T cayenne

canola oil

mix all the spices in a large bowl

put enough rub into a glass casserole dishto cover the steaks - press each side of the steaks to cover completely - any left over rub can be kept in an air-tight container for 6 months or so

remove the steaks and lightly pound them 4 - 5 times with a meat mallet or heavy skillet - throw out the rub the steaks were in - replace the steaks in the dish and cover completely with the oil - cover with plastic wrap and into the fridge overnight

remove the steaks from the oil - pat dry - set aside for an hour to bring to room temp

fire up the grill on high and cook 7 - 8 minutes a side for medium rare

potato & 3 bean salad