Western Rubbed Cowboy Steaks

Yield: 2 Steaks


1 Tbsp smoked paprika

1 ½ Tbsp kosher salt

1 tsp freshly ground black pepper

2 Tbsp brown sugar

1 tsp garlic powder

1 tsp ground cumin powder

1 tsp ancho chili powder or regular chili powder

2 Tbsp Flying Olive Espresso or Dark Chocolate Balsamic Vinegar

2 Tbsp Flying Olive Chipotle (smoky with a little heat), Harissa (medium heat), or Cayenne Red Chili Extra Virgin Olive Oil (Hot, hot, hot!) (NOTE: As you cook your steak, the heat dissipates a bit)

2 approximately 1 pound rib eye or porterhouse steaks


Turn on the grill to high or make a hot fire with charcoal.

Take the steaks out of the refrigerator and let them warm up before putting on the rub.

On a dinner plate, mix the paprika, salt, pepper, sugar, garlic powder, cumin, and ancho (mild and sweet) chili powder together.

Mix the Flying Olive Espresso and Chipotle (or your choice) together in small bowl.

Brush the Espresso and Chipotle over the first side of the steak. Press the oil/vinegar side of the steak into the rub. Brush the other side of the steak and repeat the process. When both steaks are covered in rub, rub the seasonings into the steaks. Flip the steaks and rub the other side the same way. Let the steaks sit for 30 minutes.

When you are ready to grill, take a small piece of paper towel with a little Chipotle EVOO on it. Grasp the paper with tongs and quickly oil the grates. Place the steak on the grill and sear the first side for about 2-3 minutes. When the steak pulls easily away, it is ready to flip to the other side. Sear the other side as well. Turn the grill down to medium and continue cooking until it reaches a little less than the desired doneness. Take the steak off the grill and cover loosely with aluminum foil for 10 minutes (it will continue to cook a little).

To cut it up as shown: Place the steak on a cutting board. Following the bone, cut out each side of the steak. Then slice the steak on the diagonal without moving any pieces until done. Place the cut pieces back on each side of the bone. Serve and enjoy!

Submitted by Chuck and Barb L.