Texas Rib-Eye Steaks - cooking recipe

Ingredients

Rub
1 tablespoon mixed peppercorns (black, white, pink, green)
1 teaspoon chili powder
1 teaspoon kosher salt
1 teaspoon light brown sugar
1/4 teaspoon granulated garlic
1/4 teaspoon granulated onion
Sauce
1/2 cup ketchup
1 tablespoon Worcestershire sauce
1 tablespoon red wine vinegar
1 tablespoon dark brown sugar
1 teaspoon chili powder
1 teaspoon granulated onion
1/4 teaspoon fresh ground black pepper
Steaks
4 (3/4 lb) rib eye steaks (about 3/4 pound each and 1-1 1/4 inches thick)
extra virgin olive oil

Preparation

To make the rub: using a spice grinder or mortar and pestle, crush the peppercorns; place in a small bowl and thoroughly mix with the rest of the rub ingredients.
To make the sauce: in a small saucepan, whisk together all the sauce ingredients with 1/4 water; simmer over low heat for about 10 minutes, stirring occasionally, to allow the sugar to fully dissolve and all of the flavors to blend; set aside while you grill the steaks.
Allow steaks to stand a room temperature for 20-30 minutes before grilling.
Press the rub into both sides of the steaks; lightly brush or spray both sides of the steaks with the olive oil.
Grill over direct high heat until the internal temperature reaches 145\u00b0 for medium rare, 8-10 minutes, turning once halfway through grilling time.
Remove from the grill and allow to rest for about 5 minutes.
Serve warm with the sauce on the side.