1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon chili powder
1/2 teaspoon ground cumin
Salt to taste
4 boneless rib-eye beef steaks (each about 1/2-inch thick and about 5 ounces), defrosted if frozen
Prepare a gas grill according to the manufacturer's instructions. Preheat the grill to high.
Combine the garlic, onion and chili powders with the cumin in a small bowl. Sprinkle salt to taste on both sides of each steak. Place a scant teaspoon of the seasoning mix on just 1 side of each steak, then rub the spices into the meat with your fingertips.
Place the steaks on the grill (spiced side down) and grill to the desired doneness. For steaks done to medium, grill them, covered, for 3 minutes on the first side. Turn and grill, uncovered 2 minutes on the second side. For medium rare, cook 2 minutes on each side. Serve at once.
Yield: 4 servings
Approximate Values Per Serving: 177 calories (40 percent from fat), 8 g fat (3 g saturated), 76 mg cholesterol, 24 g protein, 1 g carbohydrates, trace dietary fiber, 57 mg sodium
Guidelines: Please keep your comments smart and civil. Don't attack other readers personally, and keep your language decent. Comments that violate these standards, or our privacy statement or visitor's agreement, are subject to being removed and commenters are subject to being banned. To post comments, you must be a registered user on toledoblade.com. To find out more, please visit the FAQ.