* 2 lb. beef tenderloin, top loin, ribeye, Petite steaks or top sirloin steaks, cut 1-in. thick or 2 lb. top blade (flat iron) steaks (about 8 oz. each) or 4 lbs. T-bone or porterhouse steaks, cut 1-in. thick * salt and pepper
1. Combine Rub ingredients; press evenly onto beef steaks. 2. Place steaks on grid over medium, ash-covered coals or over medium heat on preheated gas grill. Grill according to the chart for medium rare (145°F) to medium (160°F) doneness, turning occasionally. 3. Serve half of steaks immediately, as desired. Cover and refrigerate remaining steaks for later use. Before serving, carve steaks into slices; season with salt and pepper, as desired.