Spice-Crusted Pork Blade Steaks - cooking recipe

Ingredients

2 tablespoons dried ancho chile powder (or any other chili powder)
1 tablespoon granulated garlic
1 tablespoon granulated onion
1 teaspoon fresh ground black pepper
1 teaspoon dried chipotle powder (or cayenne)
1 teaspoon dried oregano
1 teaspoon dried parsley
Steaks
1 tablespoon cumin seed
6 pork steaks (each 8-10 oz)
kosher salt
2 tablespoons Dijon mustard (or regular prepared mustard)
extra virgin olive oil

Preparation

In a small bowl, combine rub ingredients and set aside.
In a dry saute pan over medium heat, toast cumin seeds until fragrant and just starting to turn a light brown. Remove cumin from pan and set it aside.
Generously season blade steaks with salt. Using the back of a spoon or basting brush, coat steaks with a thin layer of mustard.
Sprinkle cumin seeds on both sides of the steaks and pat them in so they stick to the mustard. Sprinkle a generous coating of rub on the steaks and drizzle them with a little olive oil.
Prepare grill for direct high heat. place steaks on the cooking grate, close grill immediately reduce heat to medium.
Cook steaks for 8-10 minutes, turning them once or twice, or until they are springy to the touch. Remove steaks from grill, tent them with foil and let then rest for 5 minutes. Drizzle with a little olive oil and serve.
Warning: These steaks have a lot of juice and fat in them, so be on the alert for flare-ups.