Stephan Pyles’ Texas Rib-Eye
4 (1- to 1 1/4 lb.) bone-in rib-eye steaks, 1-1 1/4 inches thick
1/4 C. paprika
1/4 C. ground dried medium-hot red chiles, such as a mixture of guajillo, passilla and chipotle
2 T. kosher or coarse salt
4 t. sugar
At least 2 1/2 hours and up to 12 hours before grilling, prepare dry rub, combining ingredients in small bowl. Coat steaks thickly with mixture. Wrap steaks in plastic wrap and refrigerate.
Remove steaks from refrigerator and let sit at room temperature about 30 minutes.
Prepare grill for a two-level fire capable of cooking first on high heat (1-2 seconds with the hand test) and then on medium heat (4-5 seconds with the hand test). Grill steaks uncovered over high heat 2 1/2-3 minutes per side. Move steaks to medium heat, turning them again, and continue grilling 2 1/2-3 minutes per side for medium-rare doneness. Steaks should be turned a minimum of three times, more often if juice begins to form on surface. If grilling uncovered, sear both sides of meat first on high heat, uncovered, 2 1/2-3 minutes; finish cooking with cover on, over medium heat, 5-6 minutes, turning steaks once midway.